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. 2021 Jun 13;10(6):1369. doi: 10.3390/foods10061369

Table 1.

Dimensions and parameters for the calculation and classification of eco-inefficiency in restaurants.

Economic dimension
Item Definition Reference Parameter evaluated in the restaurant Classification
Cost of raw material in food waste (%) The proportion of the cost of wasted raw material. Best considered values are below 3% [25]. Value of acquisition of each ingredient used.

  1. 0 to 3%

  2. 3.01% to 10%

  3. Above 10%
Gas consumption Volume of the gas cylinder and frequency of its change. Fare range for industrial and commercial clients—conventional consumption made available by a Brazilian company [26]. Consumption ranges are considered low, medium, or high by the local company. Information provided by the evaluated establishment (m3 LPG/day).

  1. 0 to 5.1 m3/day

  2. 5.1 to 100 m3/day

  3. Above de 101 m3/day
Energy Energy consumption during food production. Values provided by the electricity company where the restaurant is located [18]. Record of the connected devices, daily operating time for each device, and the average consumption declared by the manufacturer.

  1. USD 0.15/kWh

  2. USD 0.17/kWh

  3. USD 0.18/kWh
Salary of food handlers Food handlers’ mean wage per day. Distributed in low, medium, and high according to the last classification made by IBGE [27]. The daily mean wage of a food handler wasted.

  1. Below USD 35.39

  2. From USD 35.4 to USD 147.46

  3. Above USD 147.47
Environmental Dimension
Water footprint (WF) Water volume used directly or indirectly in the production of food for Ely formula, the WF of the wasted food. Animal ingredients [20].
Vegetal ingredients [21,28].		 Cutoff points are defined by terciles (pilot study).

  1. Low: ∑ WF < 10.000

  2. Medium: 10.000 ≤ ∑ WF < 30.000

  3. High: ∑ WF ≥ 30,000
Cleaning material Proper use of the product according to the manufacturer’s recommendation (dilution, exposure time). Product manufacturer. Proper use during food production

  1. Adequate

  2. Inadequate
Food production waste Food Shavings/gross weight × 100 Considered best values below 3% [25] and acceptable up to a maximum of 10% of what was produced [29]. The amount of food discarded during production (food shavings).

  1. 0 to 3%

  2. 3.01% to 10%

  3. Above 10%
Amount of rest-intake Amount (in kg) of food discarded after consumption in the plates of consumers. For the amount of rest-intake and distribution leftover, we used the same categorization as food production waste. Direct weighing of rest-intake and distribution leftover.

  1. 0 to 3%

  2. 3.01% to 10%

  3. Above 10%
Amount of distribution leftover Amount (in kg) of leftover food after distribution that was not in consumers’ plates.

  1. 0 to 3%

  2. 3.01% to 10%

  3. Above 10%
Social dimension
The energy density (ED) of rest- intake ED = Kcal of rest-intake/Kg of rest-intake Defined as a low, medium, and high ED, defined by the Centers for Disease Control and Prevention (2005) [23]. Calculation of ED of the menu served by the restaurant.

  1. Low: 0.00 to 1.50 kcal/g

  2. Medium: 1.51 to 4.00 kcal/g

  3. High: 4.01 to 9.00 kcal/g
The energy density (ED) of distribution leftover ED = Kcal of distribution leftover/Kg of distribution leftover Defined as a low, medium, and high ED, defined by the Centers for Disease Control and Prevention (2005) [23]. Calculation of ED of the menu served by the restaurant.

  1. Low: 0.00 to 1.50 kcal/g

  2. Medium: 1.51 to 4.00 kcal/g

  3. High: 4.01 to 9.00 kcal/g
Organic food use Organic foods or other types of sustainable production that favor the health of consumers and producers. It is considered a sustainable restaurant with more than 50% of fruits and vegetables with an organic seal [24]. Identify the percentage of foods on the menu that have organic certification or sustainable production.

  1. Up to 50% of fruits and vegetables from sustainable production

  2. Below 50% of sustainable production fruits and vegetables
Food donation Considered when the donation of food is allowed under adequate conditions of human consumption, it can be donated to people in vulnerable situations. Law 14.016, of 23 June 2020, which provides for combating food waste and the donation of surplus food for human consumption [30]. Disposal of food surpluses under conditions of human consumption (leftover food)

  1. Excess food in suitable conditions is donated for human consumption

  2. Distribution leftovers are destined for composting, animal feed, or another sustainable alternative

  3. All food is disposed of in the conventional garbage collection system.