P845 - ENVIRONMENTAL SUSTAINABILITY IN OBESITY MANAGEMENT: GREENHOUSE GAS EMISSIONS AND WATER FOOTPRINT IN MENU PLANNING

P845

ENVIRONMENTAL SUSTAINABILITY IN OBESITY MANAGEMENT: GREENHOUSE GAS EMISSIONS AND WATER FOOTPRINT IN MENU PLANNING

D. SİVRİ^1,*, G. KU޹

¹Nutrition and Dietetics, Anadolu University, Eskişehir, Türkiye

Rationale: The rising global food demand stems not only from population growth but also from increasing body weights, leading to higher food production, resource waste, and greenhouse gas emissions. Sustainable nutrition in obesity management is essential for both health and environmental protection.

Methods: This study evaluates the greenhouse gas emissions, water footprint, and energy content of seasonal menus in a mass catering institution serving a university community in Türkiye. Using the Life Cycle Assessment approach, environmental impacts were assessed with international data due to limited national sources. Emissions and water footprint were calculated based on standard portion sizes and ingredient-specific impact coefficients.

Results: Large-piece meat dishes had the highest greenhouse gas emissions (4.54 CO₂/kg), water footprint (2242.35 m³/ton), and energy (677.19 kcal) per portion, while fruits had the lowest (0.05 CO₂/kg, 119.11 m³/ton, 77.14 kcal). When meal frequency was considered, meatballs contributed the most to emissions (11.41±4.21 CO₂/kg) and water footprint (20,107.90±29,554.71 m³/ton). Winter menus had the highest environmental impact, while summer menus had the lowest.

Conclusion: This study shows that menus with high greenhouse gas emissions and water footprints also have high energy content. Sustainable obesity management should prioritize seasonal, local foods, balanced plant- and animal-based meals, and environmentally responsible dietary planning. Aligning dietary guidelines with these principles will support both health and ecosystem protection.

References: Magkos, F., Tetens, I., Bügel, S. G., Felby, C., Schacht, S. R., Hill, J. O., ... & Astrup, A. (2020). The environmental foodprint of obesity. Obesity, 28(1), 73-79.

This work has been supported by Anadolu University Scientific Research Projects Coordination Unit under grant number 2847.

Disclosure of Interest: None declared