# Environmental Impact of Massive Food Services and Homemade Meals: A Case Study on Steved Chickpeas
## 1 Introduction
[PERSON] and [PERSON] [18] sought to assess the feasibility of Sustainable Development Goal 12.3 (halving food waste), focusing on the potential environmental benefits of preventing food waste in the food service sector. The analysis encompassed various stakeholders, including restaurants, school and university canteens, hospitals, and corporate cafeterias. In addition, it considered vegetarian menus, the brewery sector, and upscale menus. The study revealed that improved meal planning and food preparation tailored to consumer preferences can successfully reduce food waste in the food service sector. For instance, planning and preparing meals that children enjoy led to a favorable reduction in food waste in a school setting. Furthermore, reducing food waste was identified as having a significative impact on climate and biodiversity. More recent research supports this, demonstrating that optimized portion control in university cafeterias reduces both food waste and associated emissions, but similar analyses for home-prepared meals remain limited [19]. Turning our attention to the education sector, studies have been conducted in university and school canteens. [PERSON] et al. [20] estimated greenhouse gas emissions related to gastronomy services at the University of Graz, including electricity, heat, and food. [PERSON] et al. [21] aimed to provide an analytical model for nutritionists to use in menu composition, combining nutritional and environmental criteria. The study assessed the environmental and nutritional impact of two dishes (cauliflower meatballs and beef stew) served in school canteens in the Municipality of Bagno to Ripoli, Italy. It considers the entire supply chain to deliver a dish that meets daily caloric intake requirements. The study found that dishes primarily composed of vegetables had a lower environmental impact compared to those primarily composed of animal products. [PERSON] and [PERSON] [22] explored the transformative potential in the public food service sector through organic meal planning and regional sourcing, with a focus on university dining. The study emphasized the importance of considering key aspects of menu planning, including regional sourcing, organic farming, vegetarian and vegan options, compliance with nutritional and safety standards, and minimizing food waste. Given these limitations in the literature, there is a clear need for studies that directly compare the environmental impacts of massive food services and home-prepared meals, particularly for plant-based dishes like stewed chickpeas, which are nutritious, widely consumed, and culturally significant in many regions. Furthermore, few studies account for the full life cycle, including refrigeration and reheating, which are essential for meals prepared in advance for consumption outside the home. To address these gaps, this study applies life-cycle assessment (LCA), a widely used methodology for quantifying the environmental impacts associated with all stages of a product's life cycle. LCA has proven particularly relevant for food systems, as it captures the complex interactions between agricultural production, processing, distribution, consumption, and waste [23]. Therefore, this study aims to analyze and compare the environmental impacts of preparing stewed chickpeas in three scenarios. The selected scenarios for the study include a massive food service at a University in Chile and two recipes for homemade meals. The primary focus is to assess potential environmental benefits and support consumers in making environmentally responsible consumption decisions. This study considers emissions from raw materials, production processes, and waste disposal. Furthermore, it offers insights and recommendations for replicating this initiative in other food preparations, notably in comparing massive food services to homemade meals.