@article{article_1022416, title={Sustainability in Food Services}, journal={Süleyman Demirel Üniversitesi Sağlık Bilimleri Dergisi}, volume={12}, pages={422–429}, year={2021}, DOI={10.22312/sdusbed.1022416}, author={Baygut, Hatice and Bilici, Saniye}, keywords={: Food services, nutrition, sustainability}, abstract={The concept of food service encompasses the task of preparing and distributing food. Changes to food systems at a global, national, and local level are required to reorient processes and operations to ensure they are sustainable. Considering the general characteristics of sustainable diets, it is seen that they are richer than vegetables and fruits and more limited than meat and meat products. The excessive presence of foods of animal origin in the menu causes an increase in water footprint and greenhouse gas emission levels. By providing cultural diversity and awareness in the menus, they should organize promotional celebrations with various activities. They should design health and sustainability elements according to operations, menus, and dining areas. The need to dispose of wastes in an environmentally friendly and economical way, and the fact that they are seen as a resource to be destroyed, has led to the emergence of the concept of sustainable waste management. In our review, we highlighted current research gaps and aimed to examine the sustainability in food services.}, number={3}, publisher={Süleyman Demirel University}