Article
An environmental and nutritional evaluation of school food menus in Bahia, Brazil that contribute to local public policy to promote sustainability
Registro en:
KLUCZKOVSKI, Alana et al. An environmental and nutritional evaluation of school food menus in Bahia, Brazil that contribute to local public policy to promote sustainability. Nutrients, v. 14, n.7, p. 1-20, 2022.
2072-6643
10.3390/nu14071519
Autor
Kluczkovski, Alana
Menezes, Camilla A.
Silva, Jacqueline Tereza da
Letícia Bastos, Leticia
Lait, Rebecca
Cook, Joanne
Cruz, Bruno
Cerqueira, Bruna
Lago, Renata M. R. S.
Gomes, Alexvon N.
Ladeia, Ana Marice T.
Rivera, Ximena Schmidt
Vianna, Nelzair
Reynolds, Christian J.
Oliveira, Ricardo R.
Bridle, Sarah L.
Resumen
Universidade de Manchester. University of Manchester Internal Research England. X. Schmidt. Brunel University. STFC GCRF “Tendências nas emissões de gases de efeito estufa de alimentos brasileiros usando
GGDOT”. Aimed at improving the quality of school meals, the Sustainable School Program (SSP) implemented low-carbon meals, twice a week, in 155 schools of 4 municipalities, reaching more than 32,000 students. This study evaluated the environmental impact and nutritional viability of this intervention for this population. The 15 most repeated meals from the conventional and sustainable menus were selected, and we considered the school age group and number of meals served per student/day. Nutritional information was calculated using validated food composition tables, nutritional adequacy was assessed using National School Feeding Program (PNAE) requirements, the level of processing was considered using NOVA classification, and greenhouse gas emissions (GHGE) were estimated using food life cycle assessment (LCA) validated data. We found both conventional and sustainable food menus are equivalent, in terms of nutrients, except for calcium, iron, and magnesium. Sustainable food menus were cholesterol-free. However, there was a reduction of up to 17% in GHGE, depending on the school age group analysed. Considering the greater energy efficiency and lower environmental impact of these food menus, the SSP, therefore, demonstrates that a substantial reduction in climate impact is feasible, successful, and can be an inspiration to other regions globally.