可持续性饮食指数:一个多标准决策分析 制品的建议- 一个案例研究
Rodrigo Contreras-Núñez1,2, Andrea Espinoza2,3, Paola Cáceres4
1Université de Lorraine, Équipe de Recherche sur les Processus Innovatifs (ERPI), Nancy, France.
Frontiers in nutrition
|July 24, 2025
概括
开发了一个新的可持续性饮食指数来评估食品服务,优先考虑本地和植物成分. 这种方法提供了一个更广泛的环境影响的视角,超出了传统的碳和水足迹.
科学领域:
- 食品科学 食品科学 食品科学
- 环境科学 环境科学
- 运营研究 运营研究
背景情况:
- 越来越多的环境问题需要将可持续性纳入食品服务.
- 传统的研究往往忽略了关键因素,如食品可持续性评估中的当地采购.
研究的目的:
- 开发和验证食品服务的新型可持续性饮食指数.
- 通过纳入当地消费和其他因素来解决当前可持续性指标的局限性.
- 为了比较两个不同的可持续饮食指数的表现.
主要方法:
- 使用多标准决策分析 (MCDA) 来开发指数.
- 使用分析层次流程 (AHP) 来确定标准优先级.
- 应用互动和多标准决策 (TODIM) 方法进行排名.
- 在大学食堂进行了一项案例研究,评估了开菜,主菜,甜点和菜单.
主要成果:
- 基于可持续性维度的排名为菜单影响提供了更全面的视图.
- 开发的指数有效地突出了不同食品菜单的可持续性差异.
- 用本地食材和较少动物产品的菜单显示了更高的可持续性得分.
结论:
- 可持续性饮食指数为评估和改善食品服务的环境绩效提供了有价值的工具.
- 当地采购和减少动物成分是可持续食品菜单的关键指标.
- 未来的研究应该探索纳入多样化的食物文化,菜单变化和植物性选择.
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