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Title: Evolution of school meal recommendations in Catalonia: environmental footprint, price and healthiness
Author: Benito Cobeña, Júlia
Director: Bach Faig, Anna
Tutor: Fresan Salvo, Ujué
Keywords: school meal
sustainable diet
carbon footprint
Issue Date: May- 174
Publisher: Universitat Oberta de Catalunya (UOC)
Abstract: Food systems and dietary choices have a relevant impact on the natural environment and human health. In children, an adequate diet is essential for a correct growth and development. School lunchroom can be an excellent educational tool that includes kitchen staff, teachers, monitors and children. In Catalunya, different versions of recommendations for the design of school menus have been published from 2012 to 2020, with the main changes being a replacement of animal products by plant-based products, mainly legumes as a source of protein. The environmental footprint (EF), price and healthiness of the 3 published versions have been evaluated. Lower recommended frequencies of meat and fish resulted in a 36% reduction in carbon footprint, 4% in water footprint and 14% in land use. Overall price for a weekly menu decreased from 3,65 in 2012 to 2,98 in 2020. As the scientific knowledge about the healthiness and EF of different food groups increases, better recommendations can be elaborated. More data on the EF of fish is needed for a more realistic analysis, but the improvement is promising. Still, a further restriction in meat and especially beef could enhance the sustainability of recommended school menus in Catalunya.
Language: English
Appears in Collections:Treballs finals de carrera, treballs de recerca, etc.

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