2 Rev Esp Nutr Comunitaria 2016;22(1):2-9 ISSN 1135-3074 Aproximación a la integración de la huella de carbono y aspectos nutricionales para un consumo sostenible de alimentos Melanie Haupt, Javier Ribal Sanchís, Gabriela Clemente Polo, Purificación García-Segovia, Neus Sanjuán Pellicer Institute of Environmental Engineering & Universitat Politècnica de València. Resumen Fundamentos: El consumo de alimentos influye sobre el calentamiento global. Pero no hay que olvidar que los alimen- tos son una fuente de nutrientes. Para apoyar un consumo sostenible, se ha desarrollado un indicador que integra la hue- lla de carbono (HC) y el valor nutricional de los alimentos. Métodos: Con el fin de proporcionar una ponderación objetiva, se utilizó la técnica no paramétrica “Análisis Envol- vente de Datos” (DEA) para definir la eficiencia-eco-nutri- cional (ENE). La ENE, definida como “rendimiento nutricio- nal/impacto ambiental”, varía entre 0 y 1, significando 1 que el menú es eficiente. Se presentan dos modelos DEA: el pri- mero basado en el contenido en macronutrientes, mientras que el segundo considera la ingesta diaria recomendada. Los modelos se probaron en un caso de estudio de 256 menús diarios. Resultados: Ambos modelos mostraron valores de ENE entre 0.42 y 1, lo que supone un potencial de reducción de la HC de hasta un 58%. El modelo 2 es preferible porque se basa en recomendaciones nutricionales. Conclusiones: La ENE permite agregar la HC y los aspectos nutricionales en un valor único para apoyar la toma de deci- siones. Se proponen mejoras como la introducción de micro- nutrientes y otros impactos ambientales. Palabras clave: Dieta. Eficiencia eco-nutricional. Huella de carbono. Sostenibilidad. Análisis envolvente de datos. AN APPROACH TO INTEGRATE CARBON FOOTPRINT AND NUTRITIONAL ASPECTS FOR A SUSTAINABLE FOOD CONSUMPTION Abstract Background: Food consumption has a large influence on global warming. Although we must not forget that the main role of food is nutrient provision. This study develops an indi- cator to integrate the carbon footprint (CFP) and nutritional values of diets to facilitate sustainable food consumption. Methods: To provide a non-subjective weighting, the non- parametric technique “Data Envelopment Analysis” (DEA) was used to define the eco-nutritional-efficiency (ENE). The ENE, defined as the ratio “nutritional performance/environmental impact”, ranges between 0 and 1, with 1 being efficient. Two DEA models are presented: model 1 focuses on the macronu- trient content, whereas model 2 takes the recommended daily intake into account. They were tested through a case study consisting of 256 daily menus. Results: The case study showed that the vegetarian lunch was in all efficient menus. Western menus performed the worst due to a high CFP from meat. Both models led to ENEs between 0.42 and 1, therefore showing a potential CFP reduction of up to 58%. Model 2 is preferred because it focuses on nutritional recommendations. Conclusions: The ENE succeeds in aggregating the CFP and nutritional aspects to create a unique value that can support decision-making. Further investigation is needed to include micronutrients and other environmental impacts. Key words: Diet. Eco-nutritional-efficiency. Carbon foot- print sustainability. Data envelopment analysis. Original DOI:10.14642/RENC.2016.22.1.5124 Introducción Along its entire life cycle, the food sector makes up 15-30% of total greenhouse gas emissions 1,2 . Because of this and due to the high degree of personal choice and possible day-to-day selection, food represents an oppor- tunity for consumers to contribute to climate change reduction. Nevertheless, we should not forget that food provides nutrients and prevents diseases, aspects of increasing concern among consumers. The contribution of food to global warming has mainly been assessed via carbon footprint (CFP), a quantification method for greenhouse gas emissions emitted along the life cycle of a product 3 . Although CFP represents only one part of environmental impacts of food products, the rela- tionship between food consumption patterns and climate Correspondencia: Melanie Haupt. Institute of Environmental Engineering & Universitat Poliècnica de València. C/ Camino de vera s/n Valencia 46022 E-mail: pugarse@tal.upv.es