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SHARP-Indicators Database towards a public database for environmental sustainability.

ABSTRACT: To initiate the achievement of an European-wide applicable public database for indicators of environmental sustainability of the diet, we developed the SHARP Indicators Database (SHARP-ID). A comprehensive description of the development of the SHARP-ID is provided in this article. In the SHARP-ID, environmental impact assessment was based on attributional life cycle analyses using environmental indicators greenhouse gas emission (GHGE) and land use (LU). Life cycle inventory data of 182 primary products were combined with data on production, trade and transport, and adjusted for consumption amount using conversions factors for production, edible portion, cooking losses and gains, and for food losses and waste in order to derive estimates of GHGE and LU for the foods as eaten. Extrapolations based on similarities in type of food, production system and ingredient composition were made to obtain estimates of GHGE and LU per kg of food as eaten for 944 food items coded with a unique FoodEx2-code of EFSA and consumed in four European countries, i.e. Denmark, Czech Republic, Italy and France. This LCA-food-item database can be linked to food intake data collected at the individual level in order to calculate the environmental impact of individual's diets. The application of this database to European survey data is described in an original research article entitled "Dietary choices and environmental impact in four European countries" (Mertens et al., 2019).

SUBMITTER: Mertens E

PROVIDER: S-EPMC6806457 | biostudies-literature | 2019 Dec

REPOSITORIES: biostudies-literature

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SHARP-Indicators Database towards a public database for environmental sustainability.

Mertens Elly E Kaptijn Gerdine G Kuijsten Anneleen A van Zanten Hannah H Geleijnse Johanna M JM van 't Veer Pieter P

Data in brief 20191007

To initiate the achievement of an European-wide applicable public database for indicators of environmental sustainability of the diet, we developed the SHARP Indicators Database (SHARP-ID). A comprehensive description of the development of the SHARP-ID is provided in this article. In the SHARP-ID, environmental impact assessment was based on attributional life cycle analyses using environmental indicators greenhouse gas emission (GHGE) and land use (LU). Life cycle inventory data of 182 primary ...[more]

PMID: 31656843

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Project description:BACKGROUND: Public health programs can only deliver benefits if they are able to sustain activities over time. There is a broad literature on program sustainability in public health, but it is fragmented and there is a lack of consensus on core constructs. The purpose of this paper is to present a new conceptual framework for program sustainability in public health. METHODS: This developmental study uses a comprehensive literature review, input from an expert panel, and the results of concept-mapping to identify the core domains of a conceptual framework for public health program capacity for sustainability. The concept-mapping process included three types of participants (scientists, funders, and practitioners) from several public health areas (e.g., tobacco control, heart disease and stroke, physical activity and nutrition, and injury prevention). RESULTS: The literature review identified 85 relevant studies focusing on program sustainability in public health. Most of the papers described empirical studies of prevention-oriented programs aimed at the community level. The concept-mapping process identified nine core domains that affect a program's capacity for sustainability: Political Support, Funding Stability, Partnerships, Organizational Capacity, Program Evaluation, Program Adaptation, Communications, Public Health Impacts, and Strategic Planning. Concept-mapping participants further identified 93 items across these domains that have strong face validity-89% of the individual items composing the framework had specific support in the sustainability literature. CONCLUSIONS: The sustainability framework presented here suggests that a number of selected factors may be related to a program's ability to sustain its activities and benefits over time. These factors have been discussed in the literature, but this framework synthesizes and combines the factors and suggests how they may be interrelated with one another. The framework presents domains for public health decision makers to consider when developing and implementing prevention and intervention programs. The sustainability framework will be useful for public health decision makers, program managers, program evaluators, and dissemination and implementation researchers.

Project description:Public catering has become increasingly important in recent years. With increasing annual customers, the sector's impact on the environment is also growing continuously. At the same time, public catering offers a lever to promote sustainable nutrition that has rarely been used so far. Small changes in kitchen practices and food offers can thus be multiplied into a significant positive impact on environmental challenges, such as climate change or loss of biodiversity due to the large number of servings. In contrast to private households, management decisions in public catering can influence the food-related environmental impact of thousands of customers. This article deals with the nationwide level of greenhouse gas (GHG) emissions and resource use in the German public catering segment "business" and its saving potentials by different scenarios of unsupported and supported recipe revision. In this paper, we define "unsupported" as the intuitive optimization of recipes by employees of public catering businesses. In contrast, "supported" approaches had to meet specific target goals, for example of the Deutsche Gesellschaft für Ernährung; engl. German Nutrition Society or the sustainable level. Specifically, we will test how (A) an unsupported recipe revision, (B) a recipe revision based on dietary recommendations and (C) a recipe revision using scientific guidance affect the environmental impact of a dish. As a methodological framework, an online survey of public catering companies was conducted as well as a scenario analysis at menu level and at nationwide level. The results are based on empirical data on the one hand, and on extrapolations on the other. The results show that the nationwide implementation of recipe revision according to scientific guidance-such as concrete target goals for the GHG emissions per serving-can save up to 44% of resource use in the German business catering sector (which corresponds to 3.4 million tons of resources per year) and as much as 40% of GHG emissions (0.6 tons GHG emissions per year). Even in the scenario of unsupported recipe revision, GHG and resource savings of up to 20% can be realized. The results show that public catering can reduce its material and carbon footprint by 20% overnight. Moreover, the findings show indications for the sustainable transformation of public catering. Nevertheless, it must be noted that these are some first steps of the transformation, which will require further changes with even greater impacts and political activities.Supplementary informationThe online version contains supplementary material available at 10.1007/s11625-022-01183-2.

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SHARP-Indicators Database towards a public database for environmental sustainability.

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SHARP-Indicators Database towards a public database for environmental sustainability.

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