Food-triad: An index for sustainable consumption

• Published in: The Science of the total environment 2020-10, Vol.740, p.140027-140027, Article 140027
• Main Authors: de Almeida Sampaio Guido, Yasmin, Fonseca, Gustavo, de Farias Soares, Alvaro, da Silva, Esther Cecília Nunes, Gonçalves Ostanik, Pedro Augusto, Perobelli, Juliana Elaine
• Format: Article
• Language: English
• Subjects: Environment; Food-labeling; Health; Nutrition; Sustainability; Triad index
• ISSN: 0048-9697; 1879-1026
• DOI: 10.1016/j.scitotenv.2020.140027

This study proposes an index for food labeling in order to promote sustainable consumption. The index is calculated by ranking multiple features from the environmental, health and nutritional dimensions of the target product in relation to a pre-set reference value; the obtained scores from each dimension are plotted in a radar chart resulting in a triangular area. An increase in area represents a greater impact. As examples, tuna and the potato-based foods at three different processing levels (in natura or minimally processed, processed and ultra-processed) were analyzed. For both cases, the index increases according to the processing grades and has proved to be capable of expressing in numbers and graphically a wide range of environmental, nutritional and health issues. [Display omitted] •The Food-Triad evaluates the nutritional, health and environmental dimensions.•It synthesizes the magnitude of impacts on these three dimensions.•In Natura, Minimally processed and ultraprocessed items are compared.•The index increases with the increase in food processing.•When applied in food labeling, it is a strategic tool for sustainable consumption.