Bezerra, Ingrid Wilza LealMota, Êmily Bezerra FernandesSeabra, Larissa Mont´alverne JucáSilva, Gidyenne Christine BandeiraRolim, Priscilla Moura2024-07-312024-07-312017-09MOTA, Êmily Bezerra Fernandes; BEZERRA, Ingrid Wilza Leal; SEABRA, Larissa Mont´alverne Jucá et al. Metodologia de avaliação de cardápio sustentável para serviços de alimentação. Holos, [S.l.], v. 4, p. 381-394, 19 set. 2017. DOI: 10.15628/holos.2017.5428. Disponível em: https://www2.ifrn.edu.br/ojs/index.php/HOLOS/article/view/5428. Acesso em: 2 mai. 2024.https://repositorio.ufrn.br/handle/123456789/58924The elaboration of healthy menus from sustainable perspective production is a worldwide and imminent trend among professional food service managers. The objective of the study was to elaborate an evaluation tool for collective and commercial food services, in relation to the production of sustainable meals and menus. A review of national and international literature on sustainability in food services was used as a scientific basis. A verification questionnaire was developed. This questionnaire was applied in a collective food service and compliance was verified in 70.3% of the items. It was highlighted the development of actions such as the audit of solid waste and the variety of food choices, although no energy audit was performed and meals did not present adequate nutritional quality. In view of the relevance and scarcity of studies with proposals for evaluation of sustainable menus that assist the activities of managers of food and nutrition units regarding compliance with actions related to sustainability, above all to comply with current legal aspects, the questionnaire developed will have an impact positive for professionals, fundamental for a contemporary management. The relevance and scarcity of papers that present management tools to adopt more sustainable practices in the production of meals emphasize the importance of more studies focused on this theme. The instrument developed in this research is easy to apply and contemplates the worldwide recommendations of the American Dietetic Association, in this way, it is hoped that it will be used by professionals of the food services aiming the application of sustainable actions in the production of mealsAttribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/Cardápios sustentáveisUnidades de alimentação e nutriçãoatitudesSustainable menuFood service managementAttitudesarticlehttp://dx.doi.org/10.15628/holos.2017.5428