Application of eco-efficiency in the assessment of raw materials consumed by university restaurants in Brazil: A case study von Strasburg, Virgílio José, Jahno, Vanusca Dalosto

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Sustainability Indicators for Industrial Organizations: Systematic Review of Literature von Feil, Alexandre, Schreiber, Dusan, Haetinger, Claus, Strasburg, Virgílio, Barkert, Claudia

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Analysis and measurement of the sustainability level in the furniture industry von Feil, Alexandre André, de Brito Reiter, Iane, Oberherr, Renata, Strasburg, Virgílio José, Schreiber, Dusan

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Eco-efficiency and demand of enteral diets used in patients of a Brazilian public hospital before and during the COVID-19 pandemic von Strasburg, Virgílio José, da Silva, Lauren Yurgel, Eberhardt, Denise, de Sousa, Bruno Jonatan, Feil, Alexandre André, Zandonadi, Renata Puppin

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COVID-19: Contingency actions for the provision of meals to employees of a university hospital in southern Brazil von Strasburg, Virgílio José, O. Hammes, Thais, C. S. Gonzales, Andrea, Von Zeidler, Gisela, G. Venzke1, Janaína, E. A. Santos, Zilda, L. Bosa, Vera

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Chemical, Technological, and Sensory Quality of Pasta and Bakery Products Made with the Addition of Grape Pomace Flour von Boff, Jaqueline Menti, Strasburg, Virgílio José, Ferrari, Gabriel Tonin, de Oliveira Schmidt, Helena, Manfroi, Vitor, de Oliveira, Viviani Ruffo

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Effectiveness, Challenges, and Environmental Impacts of New Food Strategies with Plant and Animal Protein Products von Mercês, Ziane da Conceição das, Salvadori, Natalia Maldaner, Evangelista, Sabrina Melo, Cochlar, Tatiana Barbieri, Strasburg, Virgílio José, da Silva, Vanuska Lima, Oliveira, Viviani Ruffo de

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Characterization of environmental aspects and impacts of five university restaurants at a public higher education institution in Brazil von Strasburg, Virgílio José, Jahno, Vanusca Dalosto

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Eco-Inefficiency Formula: A Method to Verify the Cost of the Economic, Environmental, and Social Impact of Waste in Food Services von Lins, Maísa, Zandonadi, Renata Puppin, Strasburg, Virgílio José, Nakano, Eduardo Yoshio, Botelho, Raquel Braz Assunção, Raposo, António, Ginani, Veronica Cortez

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Geração de resíduos na aquisição de vegetais in natura e minimamente processados por serviço de nutrição e dietética de um hospital público von Melo, Vanessa Thais Peres, Strasburg, Virgílio José

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Environmental Impacts of University Restaurant Menus: A Case Study in Brazil von Hatjiathanassiadou, Maria, Souza, Sthephany Rayanne Gomes de, Nogueira, Josimara Pereira, Oliveira, Luciana de Medeiros, Strasburg, Virgílio José, Rolim, Priscilla Moura, Seabra, Larissa Mont’Alverne Jucá

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Aplicação do ciclo PDCA no controle de qualidade higiênico-sanitária de um serviço de alimentação em uma instituição assistencial para crianças e adolescentes von Benevenutti Pereira Flain, Nathalia, Pacheco Rodrigues, Luciele, Couto Pereira, Marina, Barth Dal Osto, Natiele, Strasburg, Virgílio José, De Moura, Fernanda Aline, Silveira, Joice Trindade

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Sustainable Perspective in Public Educational Institutions Restaurants: From Foodstuffs Purchase to Meal Offer von Nogueira, Josimara Pereira, Hatjiathanassiadou, Maria, de Souza, Sthephany Rayanne Gomes, Strasburg, Virgílio José, Rolim, Priscilla Moura, Seabra, Larissa Mont’Alverne Jucá

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Sustentabilidade de cardápio: avaliação da pegada hídrica nas refeições de um restaurante universitário von Strasburg, Virgílio José, Jahno, Vanusca Dalosto

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Acceptability and factors associated with dietary consumption in diabetic patients of a public university hospital von Rigo, Ana Eloísa Machado, Strasburg, Virgílio José, Goularte, Jéferson Ferraz, Escobar, Mariana, Jochims, Ana Maria Keller

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Green banana by-products on the chemical, technological and sensory quality of meat products von Stragliotto, Leticia Kahler, Ferrari, Gabriel Tonin, Campagnol, Paulo Cezar Bastianello, Strasburg, Virgílio José, Zandonadi, Renata Puppin, Oliveira, Viviani Ruffo de

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Paradigmas das práticas de gestão ambiental no segmento de produção de refeições no Brasil von Strasburg, Virgílio José, Jahno, Vanusca Dalosto

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Hygienic-Sanitary Conditions of Hospital Nutrition Services in Southern Brazil von Faccioli, Larissa Slongo, Serafim, Ana Lúcia, Strasburg, Virgílio José, Venzke, Janaína Guimarães

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Sustentabilidade de cardápio: avaliação da pegada hídrica nas refeições de um restaurante universitário von Strasburg, Virgílio José, Jahno, Vanusca Dalosto

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Determinación de la ecoeficiencia en desperdicios alimentarios generados a nivel de hogar: Caso piloto en Chile von Cáceres, Paola, Strasburg, Virgilio J., Morales, Marion, Huentel, Constanza, Jara, Catalina, Solís, Yazmín

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