Özet:

Purpose: The calculation of the annual menu planned in an government institution in Ankara, greenhouse gas emissions and water foot values, is the assessment of the differences in the menus according to seasons. Tools and Methods: The study calculated the greenhouse gas emissions and water footprint values of the non-selective menus of the four container sets presented between September 2017 and August 2018. The greenhouse gas emissions and water foot values are calculated using the LCA (Life Cycle Assessment) approach to systematic aggregation of data. Results: In the study, the energy content of the menu given for a year was estimated at an average of 1015.0±37.20 kcal per day, the protein content was an average of 34.4±1.30 g, the carbohydrate content was an average of 91.2±4.95 g and the fat content was an average of 56.3±2.41 g. The annual menu contains 184 different varieties of food. There is no place to eat fish in the summer. In spring, the total greenhouse gas emissions are the highest (227.5 CO2 equivalent/kg), while in winter (178.9 CO2 equivalent/kg) are the lowest. The water was the highest in the spring season (167662.6 m3/ton) and the lowest in the winter season (146732.8 m3/ton). The maximum contribution to greenhouse gas emissions and water foot was made by small pieces of meat meals. The result: the excess of animal foods in the menu causes water foot and greenhouse gas emissions to increase. When scheduling the menus, it is necessary to take into account the properties of plant and animal-based foods, in which the seasonal and local foods are provided, and that they will meet the needs of individuals.

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