Évaluation multidimensionnelle et outil d’exploration de voies d’amélioration de la durabilité de menus

Jean-Yves Dourmad (1) , Hayo van Der Werf (2) , Guillaume Mairesse (3) , Bertrand Schmitt (4) , Guillaume Chesneau (3) , Nathalie Kerhoas (5) , Jacques Mourot (1)

1 PEGASE - Physiologie, Environnement et Génétique pour l'Animal et les Systèmes d'Elevage [Rennes]
2 SAS - Sol Agro et hydrosystème Spatialisation
3 Valorex SAS
4 CERNh - Centre d'Enseignement et de Recherche en Nutrition Humaine
5 Bleu Blanc Coeur

The continuous improvement of nutrition is a major issue for public health. In the perspective of sustainable development, this effort needs besides the improvement of the nutritional quality of diets, to consider the environmental and economic dimensions, and also take into account the acceptability of the nutritional changes by the society and the consumers. Based on the ingredients used to formulate eight typical menus, a database with 140 food items was built and completed with information relative to the nutritional value, the environmental impacts, and some socioeconomic data. A multidimensional analysis of these data has been performed in order to explore and better understand the relationships between the different dimensions for the different categories of food items. An interactive computerized tool was then developed in order (i) to illustrate in an integrated way the main characteristics of the menus, with 23 criteria that can be presented graphically and (ii) to explore different strategies of improvement of these menus.

Mots clés: Quality; Environment; Sustainability; Human nutrition; Tool; Database

Domaines: Sciences du Vivant [q-bio]

Jean-Yves Dourmad, Hayo van Der Werf, Guillaume Mairesse, Bertrand Schmitt, Guillaume Chesneau, et al.. Évaluation multidimensionnelle et outil d’exploration de voies d’amélioration de la durabilité de menus. Cahiers de Nutrition et de Diététique, 2019, 54 (4), pp.223-229. ⟨10.1016/j.cnd.2019.03.002⟩. ⟨hal-02311407⟩