A multi-objective model proposal for food menu optimization

Menu planning emerges as a fundamental approach in collective consumption settings, aiming to create healthy, balanced, and sustainable menus for specific groups. The literature divides menu planning into two main categories: diet planning and menu planning, depending on the application area. This study presents a multi-objective mathematical model designed to create menus in collective consumption settings that adhere to the guidelines published by the Turkish Ministry of Health, considering specific dietary preferences such as vegetarianism. The model aims to support a healthy lifestyle at minimum cost while aligning with physical requirements and social and cultural values. In addition to the balance of nutrients, the model also considers aesthetic elements such as color variety in presentation, aiming to enhance individuals' appetite and satisfaction. The proposed model was coded using GAMS software and tested on a real-life problem, proving its effectiveness.