Brazilian cuisine: comparison of environmental, economic and nutritional performance of two typical Brazilian dishes

  title={Brazilian cuisine: comparison of environmental, economic and nutritional performance of two typical Brazilian dishes},
  author={Mirelly Lopes da Costa and Gabrielli do Carmo Martinelli and Maycon Jorge Ulisses Saraiva Farinha and Luciana Virginia Mario Bernardo and Carla Heloisa de Faria Domingues and Eve Vogel and Clandio Favarini Ruviaro},
  journal={Environment, Development and Sustainability},
Brazilian cuisine is influenced by the diversity of geographical conditions, production of local ingredients and the multicultural character of foreign and native folks. In view of this context, we analyze sustainability issues in relation to the preparation of rice with jerky (“Arroz carreteiro”), and rice with chicken (“Galinhada”). This study is divided into two stages: environmental and economic analysis of food production process by life cycle analysis and nutritional assessment in… 
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