Sustainability of food consumption concerns both environmental and economic issues. In fact, the United Nations Food and Agricultural Organization defines as sustainable diets those that are protective and respectful of ecosystems, culturally acceptable, economically affordable, besides ensuring an adequate and healthy nutrition.

In this paper, a systematic methodology to plan menus complying with nutritional and health issues, close to current eating habits, affordable and with low greenhouse gas emissions is presented. The methodology relies on a multi–objective optimization model with binary variables. The objectives, that is the greenhouse gas emissions needed to serve the menu and its price, are conflicting and therefore a trade–off has to be established by means of the set of Pareto solutions. Any such a solution delivers a menu in term of the recipes composing each daily meal. The application of the presented methodology to the case of cycle menus for nursing homes is investigated. The case study shows that the menu's environmental impact is generally in inverse proportion to its price. Nevertheless, it is possible to obtain a menu with a significantly reduced environmental impact at an affordable extra cost.

食品消费的可持续性既涉及环境问题，也涉及经济问题。实际上，联合国粮食及农业组织将确保保护和尊重生态系统，在文化上可以接受，在经济上可以承受的生态系统定义为可持续饮食，除了确保适当和健康的营养外。

在本文中，提出了一种系统的方法来计划符合营养和健康问题，接近当前饮食习惯，负担得起且温室气体排放低的菜单。该方法依赖于带有二进制变量的多目标优化模型。提供菜单及其价格所需的温室气体排放目标相互矛盾，因此，必须通过一组Pareto解决方案来权衡取舍。任何这样的解决方案都会根据每天的食谱提供菜单。研究了所提出的方法在养老院周期菜单中的应用。案例研究表明，菜单对环境的影响通常与其价格成反比。尽管如此，