In this study a systematic literature review was carried out to analyze the characteristics, indicators, limitations, benefits, and conclusions of scientific productions on industrial sustainability to propose a set of generic sustainability indicators for industrial organizations. The identification of the scientific productions occurred through the use of key words, in addition, the snowballing technique was also used, which resulted in a final set of 24 papers from 1998 to 2018. The technique used to select the indicators was the text mining with the help of NVivo Software. Finally, the multiple advisor method was applied. The main results show that the studies on sets of indicators with a Triple Bottom Line approach began in 1998. In addition, the papers show studies that analyze the industries generally being published by journals with a high impact factor, with authors from universities in Europe, from America and Asia, which use an average set of 30 indicators, with the lowest percentage of studies using mixed and mixed-scale approaches. The limitations revealed by the papers are the lack of initiative and actions of organizations for the adoption of sustainability. The benefits are linked to the informational assistance they provide to managers in decision-making, and the conclusions reveal a lack of research on the use of the praxis of the set of sustainability indicators in industrial organizations. In this sense, we conclude that the set of indicators suggested in this study is in line with the theoretical findings of the reviewed literature, with a balance between the Triple Bottom Line aspects and the synthetic number of indicators that provide the ease of its application and analysis.

The production of collective meals in institutional restaurants demands a great use of natural resources. The search for strategies to reduce negative environmental impacts in this sector is essential to offer meals that are not only healthy but also sustainable. In this study the evaluation of water footprint (WF) of menus offered in a public university restaurant located in the northeast of Brazil and the verification of the origin of foodstuff purchased to compose the menus in 2 months were carried out. The study is transversal, descriptive, and exploratory and the data were collected between March and April 2018. Water footprint of 112 traditional and vegetarian menus was calculated and the results showed that the WF of traditional menus was higher (p < 0.0001) than the vegetarian menus. Weekly average per capita of WF was 2752.0 L for traditional menus and 1113.9 L for the vegetarian option, with animal protein intake in the traditional version being the main factor for this difference. It was identified that 49.47% of the foods used in the studied period originated from the same state where the restaurant is located, with fresh vegetables being the food group with the highest contribution. Thus, we conclude that although the restaurant purchases local food products, the environmental impact of the choice of foods that is included in the menus must be taken into account. The utilization of local foodstuff and the decrease of animal protein in the menus can be a good strategy to encourage sustainable actions in food services meal production.

Grapes are one of the most cultivated fruits in the world. Concomitantly, a large amount of waste is generated from this product. Grape pomace (GP) flour can be used as an increment for making new food products. GP is rich in fibers and phenolic compounds, and in addition could be used to reduce agro-industrial residues. Thus, the objective of this study was to evaluate the influence of the addition of different percentages of grape pomace (GP) on the chemical, technological, and sensory characteristics in pasta and bakery products. An integrative review was conducted. The selection of papers was carried out by searching studies in databases. An improvement in chemical quality with the addition of GP was observed, such as fiber, anthocyanin, and micronutrient content. Biscuits, cookies, cakes, breads, and pasta did not show any impairment in terms of acceptability. However, biscuits and cookies had the best global acceptance. The degree of acceptance still seems to be low for the use of GP to be included in high quantities in successful products. Samples with a maximum of 10% addition of GP flour seem to be accepted. On the other hand, the higher the percentage of GP flour, the healthier benefits they seem to promote.

This study aimed to evaluate aspects of sustainable nutrition in Public Educational Institutions Restaurants (PEIR) in a Brazilian state. Cross-sectional descriptive research was conducted in six PEIR. Purchased foodstuffs for a one-month period were investigated from the perspective of their origin (place of production), processing degree and nutritional profile. The presence of Genetically Modified Organisms (GMO) in packaged foodstuffs was also evaluated. Regarding served meals, a four-week period was evaluated in each PEIR considering the Water Footprint (WF) and the nutrient composition of the lunch meals. Results showed that 31.6% of foodstuffs purchased in the period evaluated were from national origin. Analysis of the processing degree of food purchased showed 64.8% unprocessed or minimally processed foods. However, 60.8% of the foodstuffs purchased in a one-month period presented sodium excess, 46.9% had an excess of saturated fat and 40.1% contained an excess of free sugar. The presence of GMO was observed in 9.2% of packed foods. The meals showed a per capita WF average of 2165.8 liters, an energy supply of 834.6 kcal and 1,289.6 mg of sodium per meal served. Foodstuff purchase and menu planning are essential steps towards achieving sustainable meal production and the results showed that foodstuffs purchased in institutional restaurants during the evaluated period was not in line with the precepts of a healthy and sustainable diet. Studies that assess the impact of meal production on the different dimensions of sustainable nutrition are essential to better understand this complex production process.

This study aimed to develop an Eco-Inefficiency (Ely) formula to verify the cost of the economic, environmental, and social impact of waste, applicable to food services (FS). Six stages were performed: identification of the terms that characterize food waste; definition of constructs influenced by food waste; identification of the variables that make up each construct; indicators capable of measuring the impact generated by food waste; definition of the mathematical formula; and EIy pilot test. The formula was based on eco-efficiency but focused on food waste. The constructs were translated into three dimensions of sustainability: environmental, social, and economic. Researchers created a score for the dimensions and the entire evaluation, based on a literature review. Water footprint, cleaning material, food production waste, the amount of rest-intake, and the amount of distribution leftover were evaluated on the environmental impact. The economic dimension variables were energy consumption to produce the wasted food, cost of raw material used in wasted food, and food handlers’ wages for the economic impact measurement. The social impact variables were: energy density (ED), rest-intake (kcal/g), distribution of leftover ED (kcal/g), use of organic food, and food surpluses’ donation. With an EIy application in each item, we have the item’s score in each dimension. The higher value of an item, the higher is its influence on the dimension, allowing us to identify those with the most significant impact in the restaurant. The Environmental dimension presented the most significant problems in the assessed scenario. The eco-inefficiency formula identifies food waste’s main critical points, allowing us to trace strategies to reduce food waste.