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Brazilian cuisine: comparison of environmental, economic and nutritional performance of two typical Brazilian dishes

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Abstract

Brazilian cuisine is influenced by the diversity of geographical conditions, production of local ingredients and the multicultural character of foreign and native folks. In view of this context, we analyze sustainability issues in relation to the preparation of rice with jerky (“Arroz carreteiro”), and rice with chicken (“Galinhada”). This study is divided into two stages: environmental and economic analysis of food production process by life cycle analysis and nutritional assessment in comparison with the recommendations of the Worker’s Feeding Program (PAT) issued by the Ministry of Labor and Employment. In environmental terms, while a portion of Arroz carreteiro emits 2.08 kg of CO2eq, a portion of Galinhada emits 1.34 kg CO2eq. Regarding acidification potential, the value found for Arroz carreteiro was 0.028 kg SO2eq and for Galinhada was 0.011 kg SO2eq. Regarding eutrophication potential, the value for Galinhada was 0.005 kg PO4eq and for Arroz carreteiro was 0.014 kg PO4eq. In economic terms, Galinhada has a lower cost than Arroz carreteiro. Regarding the nutritional aspect, both preparations presented values close to those recommended by the PAT. However, both preparations exceeded the protein needs and Galinhada exceeded sodium needs. The content of fibers was low, reaching only around 20% of the PAT. The results of the dishes analyzed are consistent with the values found in similar environmental studies with regard to CO2eq emissions, and they provide good amounts of nutrients as required for a main meal. However, they need to be balanced with other preparations to reach the values recommended.

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Notes

  1. Screening LCA is considered a shorter form of the full LCA. It is the first step before conducting a LCA in accordance with the standards of ISO (European Commission—Joint Research Center—Institute for Environment and Sustainability 2010).

  2. Eutrophication is characterized by excessive plant and algal growth due to the increased availability of one or more limiting growth factors needed for photosynthesis (Schindler 2006).

  3. Acidification is a consequence of acids being emitted to the atmosphere and subsequently deposited in surface soils and waters (La Rosa 2016).

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Authors and Affiliations

  1. Agribusiness Postgraduate Program, Federal University of Grande Dourados (UFGD), Dourados, Mato Grosso Do Sul, CEP 79804-970, Brazil

    Mirelly Lopes da Costa, Gabrielli do Carmo Martinelli, Maycon Jorge Ulisses Saraiva Farinha, Carla Heloisa de Faria Domingues & Clandio Favarini Ruviaro

  2. University of Oeste Paraná-Unioeste, Toledo, PR, Brazil

    Luciana Virginia Mario Bernardo

  3. PhD Program for Agricultural Sciences: Agricultural Economics, Georg-August-Universität Göttingen, GZG, Göttingen, Germany

    Everton Vogel

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da Costa, M.L., do Carmo Martinelli, G., Farinha, M.J.U.S. et al. Brazilian cuisine: comparison of environmental, economic and nutritional performance of two typical Brazilian dishes. Environ Dev Sustain 23, 3097–3113 (2021). https://doi.org/10.1007/s10668-020-00707-z

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