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dc.contributor.authorAbejón, Ricardo
dc.contributor.authorBatlle Bayer, Laura
dc.contributor.authorLaso, Jara
dc.contributor.authorBala, Alba
dc.contributor.authorVázquez Rowe, Ian
dc.contributor.authorLarrea Gallegos, Gustavo
dc.contributor.authorMargallo, María
dc.contributor.authorRuiz Salmón, Israel
dc.contributor.authorCristobal, Jorge
dc.contributor.authorPuig, Rita
dc.contributor.authorFullana i Palmer, Pere
dc.contributor.authorAldaco, Rubén
dc.date.accessioned2020-12-18T14:05:41Z
dc.date.available2020-12-18T14:05:41Z
dc.date.issued2020-11-20
dc.identifier.issn2304-8158
dc.identifier.urihttp://hdl.handle.net/10459.1/70118
dc.description.abstractCurrent food consumption patterns must be revised in order to improve their sustainability. The nutritional, environmental, and economic consequences of these dietary patterns must be taken into consideration when diet guidelines are proposed. This study applied a systematic optimization methodology to define sustainable dietary patterns complying with nutritional, environmental, and economic issues. The methodology was based on a multi-objective optimization model that considered a distance-to-target approach. Although the three simultaneous objectives (maximal nutritional contribution, minimal greenhouse gas emissions, and minimal costs) could be divergent, the proposed model identified the optimal intake of each food product to achieve the maximal level of nutritional, environmental, and economic diets. This model was applied to six different eating patterns within the Spanish context: one based on current food consumption and five alternative diets. The results revealed that dietary patterns with improved nutritional profiles and reduced environmental impacts could be defined without additional costs just by increasing the consumption of vegetables, fruits, and legumes, while reducing the intake of meat and fish.
dc.format.mimetypeapplication/pdf
dc.language.isoeng
dc.publisherMDPI
dc.relation.isformatofReproducció del document publicat a: https://doi.org/10.3390/foods9111677
dc.relation.ispartofFoods, 2020, vol. 9 , num. 11, p. 1677
dc.rightscc-by (c) Abejón et al., 2020
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/
dc.subjectsustainability
dc.subjectLife Cycle Assessment(LCA)
dc.subjectDiet
dc.subjectNutritional value
dc.subjectEconomic sustainability
dc.titleMulti-Objective Optimization of Nutritional, Environmental and Economic Aspects of Diets Applied to the Spanish Context
dc.typeinfo:eu-repo/semantics/article
dc.date.updated2020-12-18T14:05:42Z
dc.identifier.idgrec030606
dc.type.versionpublishedVersion
dc.rights.accessRightsinfo:eu-repo/semantics/openAccess
dc.identifier.doihttps://doi.org/10.3390/foods9111677


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cc-by (c) Abejón et al., 2020
Except where otherwise noted, this item's license is described as cc-by (c) Abejón et al., 2020