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Food-triad: An index for sustainable consumption.

Yasmin de Almeida Sampaio Guido,G. Fonseca,Alvaro de Farias Soares,Esther Cecília Nunes da Silva,Pedro Augusto Gonçalves Ostanik,J. Perobelli

Published 2020 in Science of the Total Environment

ABSTRACT

This study proposes an index for food labeling in order to promote sustainable consumption. The index is calculated by ranking multiple features from the environmental, health and nutritional dimensions of the target product in relation to a pre-set reference value; the obtained scores from each dimension are plotted in a radar chart resulting in a triangular area. An increase in area represents a greater impact. As examples, tuna and the potato-based foods at three different processing levels (in natura or minimally processed, processed and ultra-processed) were analyzed. For both cases, the index increases according to the processing grades and has proved to be capable of expressing in numbers and graphically a wide range of environmental, nutritional and health issues.

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