ArticleInternational journal of environmental research and public health2026
Evaluation of Food Offerings for Workers in Commercial Foodservices from the Perspective of Healthiness and Sustainability.
Article in International journal of environmental research and public health, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
aimsTo evaluate the quality of lunch menus for workers in commercial food services across social, health and environmental sustainability dimensions.
methodsMixed methods were applied to five restaurants. Data collection included a sociodemographic questionnaire, the Brazilian Food Insecurity Scale (EBIA), workers' nutritional status, nutritional composition of 111 lunch menus, and environmental footprints. Data triangulation integrated caloric-nutritional adequacy, food insecurity, obesity, protein supply, and environmental footprints.
resultsWe assessed 261 participants (71.6% male; average age 32.3; 53.5% with a high school education). Food insecurity affected 53.3% and was associated with income, education, household composition, and municipality (
conclusionWidespread food insecurity and obesity co-occurred with menus characterized by excessive lipids, sodium, and beef-driven impacts. The findings highlight that health and sustainability outcomes depend on both menu quality and social context, necessitating integrated, multidimensional policies.
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