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Tytuł:
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Tracking the environmental footprints of institutional restaurant service in nursery schools.
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Autorzy:
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González-García S; CRETUS Institute, Department of Chemical Engineering, School of Engineering, Universidade de Santiago de Compostela, 15782 Santiago de Compostela, Spain. Electronic address: .
González-García R; Galician Health Service (SERGAS), 36400 O Porriño, Spain.
González Vázquez L; Escola Infantil Breogán, Universidade de Santiago de Compostela, 15782 Santiago de Compostela, Spain.
Moreira MT; CRETUS Institute, Department of Chemical Engineering, School of Engineering, Universidade de Santiago de Compostela, 15782 Santiago de Compostela, Spain.
Leis R; Department of Pediatrics, University Clinical Hospital of Santiago de Compostela, 15706 Santiago de Compostela, Spain; IDIS-Health Research Institute of Santiago de Compostela, 15706 Santiago de Compostela, Spain.
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Źródło:
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The Science of the total environment [Sci Total Environ] 2020 Aug 01; Vol. 728, pp. 138939. Date of Electronic Publication: 2020 Apr 23.
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Typ publikacji:
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Journal Article
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Język:
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English
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Imprint Name(s):
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Original Publication: Amsterdam, Elsevier.
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MeSH Terms:
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Restaurants*
Schools, Nursery*
Animals ; Cattle ; Diet ; Meals ; Schools ; Vegetables
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Contributed Indexing:
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Keywords: Afternoon-snack; Environmental impact; LCA; Lunch meal; Nursery canteen; School meals; Toddlers
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Entry Date(s):
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Date Created: 20200504 Date Completed: 20200710 Latest Revision: 20200710
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Update Code:
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20240105
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DOI:
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10.1016/j.scitotenv.2020.138939
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PMID:
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32361112
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When dietary habits are analyzed in the framework of school catering services, nutritional indicators are essential criteria in the definition of menus, but attention should also be paid to the associated environmental impacts. It is especially relevant to assess food patterns in nursery schools when consumption habits are most strongly implemented, and they must be healthy and sustainable. With the aim of evaluating the main environmental indicators: Carbon and water footprints (CF and WF), ten menus consisting of lunch and afternoon snack were evaluated, which comprise a wide range of food categories (fruits and vegetables, starch-based products, milk and milk products, non-dairy sources of protein, and others). The CF of the menus varied considerably according to their composition, with beef-rich menus having the worst profile (up to 2.24 kg CO 2 /menu and 0.39 kg CO 2 /100 kcal). Regarding the WF, meals rich on animal-based products also entailed water implications and mainly associated with the consumption of beef. Green WF and blue WF are responsible for 88% of the contributions to this indicator, on average. The WF indicator reaches up to 1271 L·menu -1 and 223 L/100 kcal for a menu containing beef meat. This study confirms the effect on CF and WF from animal-based products, specifically beef meat and dairy products. The findings of the study can be useful to make recommendations not only to consumers on reducing the environmental impacts from food production and consumption, but also to design balanced menus with better environmental scores based on the combination of low and high footprint food products, always providing the necessary energy and nutrients, an unquestionable issue in toddlers and pre-school children whose need to follow balanced and healthy diets, being meat an important foodstuff.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2020 Elsevier B.V. All rights reserved.)
