Ecological footprint evaluation of improved student’s menus using fishery products.
Journal Title: Aquaculture, Aquarium, Conservation & Legislation - International Journal of the Bioflux Society - Year 2010, Vol 3, Issue 3
Abstract
The ecological footprints (EF) analyses were conducted in order to evaluate the environment impact of improving actual catering system by replacing 50-100% of red meat products (beef) with local/regional fishy products in the weekly meals created for “Dunarea de Jos” University (UGAL) students in 2010. Product-specific EF was calculated from consistent and quality- ontrolled life cycle information of food products and services, including energy, materials, transport, waste treatment and infrastructural processes. The reducing of red meat products in the student’s daily menus with 50% and the reducing of long food chain at the local/regional level determined a 36.24% average decreasing of actual menu EF and the replacing of red meat with fishy products a 72.2% reducing of Eco-menus EF. At least 20.83% less amount of money could be saved in the menu creations and if we replace one day in a week 50% meat with local fishy products and the average reducing EF for menu creation in an academic year could be in average 17.27%.
Authors and Affiliations
Iuliana Vintilă
Keywords
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