Rolim, Priscilla MouraHatjiathanassiadou, MariaNogueira, Josimara PereiraOliveira, Luciana de MedeirosStrasburg, Virgílio JoséSeabra, Larissa Mont’Alverne JucáSouza, Sthephany Rayanne Gomes de2025-06-252025-06-252019-09-20HATJIATHANASSIADOU, Maria; SOUZA, Sthephany Rayanne Gomes de; NOGUEIRA, Josimara Pereira; OLIVEIRA, Luciana de Medeiros; STRASBURG, Virgílio José; ROLIM, Priscilla Moura; SEABRA, Larissa Mont’alverne Jucá. Environmental impacts of university restaurant menus: a case study in brazil. Sustainability, [S.l.], v. 11, n. 19, p. 1-15, 20 set. 2019. DOI: 10.3390/su11195157. Disponível em: https://www.mdpi.com/2071-1050/11/19/5157. Acesso em: 8 jul. 2024.https://doi.org/10.3390/su11195157https://repositorio.ufrn.br/handle/123456789/64029en-USAttribution 3.0 Brazilhttp://creativecommons.org/licenses/by/3.0/br/FoodservicesEnvironmental impactsWater footprintSustainabilityarticle