| Campo DC | Valor | Idioma |
|---|
| dc.contributor.author | Maynard, Dayanne da Costa | - |
| dc.contributor.author | Zandonadi, Renata Puppin | - |
| dc.contributor.author | Nakano, Eduardo Yoshio | - |
| dc.contributor.author | Botelho, Raquel Braz Assunção | - |
| dc.date.accessioned | 2021-05-18T16:59:26Z | - |
| dc.date.available | 2021-05-18T16:59:26Z | - |
| dc.date.issued | 2020 | - |
| dc.identifier.citation | MAYNARD, Dayanne da Costa et al. Sustainability indicators in restaurants: the development of a checklist. Sustainability, v. 12, n. 10, 4076, 2020. DOI: https://doi.org/10.3390/su12104076. Disponível em: https://www.mdpi.com/2071-1050/12/10/4076. Acesso em: 17 maio 2021. | pt_BR |
| dc.identifier.uri | https://repositorio.unb.br/handle/10482/40934 | - |
| dc.language.iso | Inglês | pt_BR |
| dc.publisher | MDPI | pt_BR |
| dc.rights | Acesso Aberto | pt_BR |
| dc.title | Sustainability indicators in restaurants : the development of a checklist | pt_BR |
| dc.type | Artigo | pt_BR |
| dc.subject.keyword | Sustentabilidade | pt_BR |
| dc.subject.keyword | Lista de verificação | pt_BR |
| dc.subject.keyword | Restaurantes | pt_BR |
| dc.subject.keyword | Validação | pt_BR |
| dc.rights.license | Copyright: © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/). | pt_BR |
| dc.identifier.doi | https://doi.org/10.3390/su12104076 | pt_BR |
| dc.description.abstract1 | This study aimed to develop and carry out content validation, semantic evaluation, reproducibility, and internal consistency of a checklist designed to verify the sustainability indicators in foodservice. The preliminary version of the checklist was prepared based on the international standards ISO (International Organization for Standardization) 14000, ISO 14001, ISO 14004 and documents from the Sustainable Restaurant Association (SRA) Certification, Green Seal Certifications, and Green Restaurant Association (GRA) certification, in addition to the American Dietetic Association (ADA) position. Thirteen experts in the study topic performed the content validation and semantic evaluation of the checklist (a minimum of 80% agreement among experts and mean value ≥4 on a 5-point Likert scale were needed to keep the item in the instrument). After consensus was reached by the experts’ panel, two different researchers applied the checklist in 20 restaurants (at the same time, in the same place, without communication between them) for the analysis of reproducibility and internal consistency (Federal District, Brazil). The agreement among answers was verified by Cohen’s Kappa coefficient. The final version of the checklist consisted of 76 items, divided into three sections (1. water, energy, and gas supply; 2. menu and food waste; 3. waste reduction, construction materials, chemicals, employees, and social sustainability). The developed checklist was validated concerning the content, approved in the semantic evaluation, reproducible, and with good reliability (Intraclass Correlation Coefficient (ICC) > 0.9 and alpha > 0.672). | pt_BR |
| dc.identifier.orcid | https://orcid.org/0000-0003-0370-3089 | pt_BR |
| dc.identifier.orcid | https://orcid.org/0000-0002-9071-8512 | pt_BR |
| dc.identifier.orcid | https://orcid.org/0000-0002-0369-287X | pt_BR |
| Aparece nas coleções: | Artigos publicados em periódicos e afins
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