Emanuele Batistela dos Santos , Sueny Andrade Batista , João Victor Abreu Gomes , Eduardo Yoshio Nakano , Renata Puppin Zandonadi , Raquel Braz Assunção Botelho
{"title":"Schools' green restaurant assessment (S-GRASS): From validating an instrument to identifying sustainable practices in schools food services","authors":"Emanuele Batistela dos Santos , Sueny Andrade Batista , João Victor Abreu Gomes , Eduardo Yoshio Nakano , Renata Puppin Zandonadi , Raquel Braz Assunção Botelho","doi":"10.1016/j.ijgfs.2024.100958","DOIUrl":null,"url":null,"abstract":"<div><p>School food services can potentially promote changes in the food system to make it healthier and more sustainable. They can dictate which foods to buy and how to acquire, produce, and distribute them, favoring the production of meals based on sustainable nutrition. The study aimed to obtain an instrument to identify sustainability practices in school food services, covering the five dimensions of sustainable nutrition. The preliminary instrument's version underwent content validation and semantic evaluation. Reliability was assessed by evaluating 23 school food services for interobserver reproducibility and 148 for internal consistency in the Federal District and the State of Mato Grosso (Brazil). The instrument was composed of 76 items divided into 3 sections (1. Water, energy, and gas supply; 2. Menu and food waste; 3. Reduction of waste, construction materials, chemicals, employees and social sustainability). The instrument showed excellent results in content validation, semantic evaluation, and interobserver reproducibility (ICC = 0.949) and reasonable results for internal consistency (KR-20 = 0.660). Evaluating public and private school food services, they showed low sustainability scores in the general instrument (26.93 ± 4.87) and in all 3 sections (1 = 9.97 ± 1.67; 2 = 9.16 ± 2.54; 3 = 7.80 ± 2.39). Section 3 was the one in which school food services performed the worst. Some practices seem consolidated, such as employee attitudes towards reducing water and energy use, recycling cooking oil, offering vegetables and fruits regularly and encouraging diners to reduce waste. Public and private school food services in the Federal District had better results than those in the State of Mato Grosso (31.86 ± 4.63 <em>versus</em> 25.35 ± 3.76). The instrument has strengths, considering its excellent results for content validation, semantic evaluation, and interobserver reproducibility. For internal consistency, the result is believed to reflect the recent topic within school food services. The low performance of school food services points to the need for specific legislation on sustainability, greater planning and investments at the management level, and the execution and recording of activities at the operational level.</p></div>","PeriodicalId":48594,"journal":{"name":"International Journal of Gastronomy and Food Science","volume":null,"pages":null},"PeriodicalIF":3.2000,"publicationDate":"2024-05-21","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"International Journal of Gastronomy and Food Science","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S1878450X2400091X","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
School food services can potentially promote changes in the food system to make it healthier and more sustainable. They can dictate which foods to buy and how to acquire, produce, and distribute them, favoring the production of meals based on sustainable nutrition. The study aimed to obtain an instrument to identify sustainability practices in school food services, covering the five dimensions of sustainable nutrition. The preliminary instrument's version underwent content validation and semantic evaluation. Reliability was assessed by evaluating 23 school food services for interobserver reproducibility and 148 for internal consistency in the Federal District and the State of Mato Grosso (Brazil). The instrument was composed of 76 items divided into 3 sections (1. Water, energy, and gas supply; 2. Menu and food waste; 3. Reduction of waste, construction materials, chemicals, employees and social sustainability). The instrument showed excellent results in content validation, semantic evaluation, and interobserver reproducibility (ICC = 0.949) and reasonable results for internal consistency (KR-20 = 0.660). Evaluating public and private school food services, they showed low sustainability scores in the general instrument (26.93 ± 4.87) and in all 3 sections (1 = 9.97 ± 1.67; 2 = 9.16 ± 2.54; 3 = 7.80 ± 2.39). Section 3 was the one in which school food services performed the worst. Some practices seem consolidated, such as employee attitudes towards reducing water and energy use, recycling cooking oil, offering vegetables and fruits regularly and encouraging diners to reduce waste. Public and private school food services in the Federal District had better results than those in the State of Mato Grosso (31.86 ± 4.63 versus 25.35 ± 3.76). The instrument has strengths, considering its excellent results for content validation, semantic evaluation, and interobserver reproducibility. For internal consistency, the result is believed to reflect the recent topic within school food services. The low performance of school food services points to the need for specific legislation on sustainability, greater planning and investments at the management level, and the execution and recording of activities at the operational level.
期刊介绍:
International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy.
IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.