Planeamento de refeições vegetarianas para crianças em restauração coletiva: Princípios Base

Abstract

The price and management difficulties have often been mentioned as obstacles to the introduction of vegetarian menus in mass catering. Using as an example, a demanding group as are children, we present a technical and management exercise demonstrating that it is possible to produce this type of meals at similar cost to conventional meals (non-vegetarian). Solutions are also presented that can contribute to a more autonomous, local and participatory management of these public spaces where the presence of local production of vegetables can contribute to improving the nutritional and environmental quality of the meals served.