Personalized Portion: a New Approach in the Future Food Service

Authors

  • Bruno Abreu ESTeSC "Coimbra Health School | Polytechnic Institute of Coimbra"
  • Mariana Conceição ESTeSC «Coimbra Health School»
  • Mariana Garcia ESTeSC «Coimbra Health School»
  • Pedro Martins ESTeSC «Coimbra Health School»
  • Joana Rodrigues ESTeSC «Coimbra Health School»
  • Rafaela Lapo ESTeSC «Coimbra Health School»
  • João Lima GreenUPorto «Sustainable Agrifood Production Research Centre»

DOI:

https://doi.org/10.52320/dav.v19i1.211

Keywords:

Food service, contract catering, employees, sustainability, health and wellbeing

Abstract

The concept of the personalized portion is associated with the amount of food adapted to each person and their needs, the proposal is based on the integration of work environment of companies that collaborate with the contract catering sector. The key points to act and implement in the companies are: the implementation of the nutrition appointments; the development of the database with the information of each employee; the translation of this information for the distribution in macronutrients and grams that, finally, are converted from the image of the employee’s "dish" of simple and fast interpretation.

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Published

2022-05-06 — Updated on 2022-10-05

How to Cite

Abreu, B., Conceição, M. ., Garcia, M. ., Martins, P. ., Rodrigues , J., Lapo , R., & Lima, J. (2022). Personalized Portion: a New Approach in the Future Food Service. SUSTAINABLE ENVIRONMENTAL DEVELOPMENT, 19(1), 119–126. https://doi.org/10.52320/dav.v19i1.211

Issue

Vol. 19 No. 1 (2022): SUSTAINABLE ENVIRONMENTAL DEVELOPMENT

Section

PUBLIC HEALTH

License

Copyright (c) 2022 Bruno Abreu, Mariana Conceição, Mariana Garcia, Pedro Martins, João Lima

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Individual articles are published Open Access under the Creative Commons Licence CC-BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited. Authors retain copyright in their articles, but grant Klaipėdos valstybinė kolegija the right of the first publication.