What's on the menu? An eco-nutrition analysis of foodservice options

Foodservice plays a critical role in shaping consumer food choices, and can have significant implications on public health and environmental impact. Foodservice options in the UK are often high in calories, salt, and saturated fat, and contribute significantly to greenhouse gas emissions (GHGe). This study provides a quantitative analysis of foodservice options at a catering site in the UK from both an environmental and nutrition perspective. Analysis was conducted on 110 food offerings from October 2022 to March 2023. Nutrition was analysed using energy, protein and HFSS scores. Environmental impact was analysed using the Nutritics Foodprint system. Statistical analysis was conducted using IBM SPSS V28. 76% of food offerings were categorised as ‘healthy'. Main meals and breakfast meal categories contained the highest average calories and protein per serving. 69% (n = 76) of the food offerings were classified as sustainable (C02 eq., <1kg), the mean carbon foodprint of offerings was 0.48kg Co2 eq/kg, and the mean water foodprint of offerings was 84.3L/per 100g. Meal offerings categorised as ‘main meals’ were more likely to have an unsustainable E grade (82%, n = 9) than offerings in other categories (p<.001). As the carbon foodprint of a meal increased, so did protein (r = .560, p<.001), energy (r = .568 p <.001) and serving size (p <.001, r = .346). No relationship was observed between nutrient profiling method and environmental impact. Main meal category contained a higher number of unhealthy options compared to other categories. Meals with a higher environmental impact had higher energy and protein content and larger serving sizes, but the nutrient profiling method used was not significantly associated with environmental impact. The relationship between environmental impact and nutritional adequacy is therefore not straightforward. The results of this study provide an insight into the role of innovative technologies in menu design. KEY MESSAGES: • Main meals represented a higher number of unhealthy options, and were identified as a focus for reformulation for this site. • Foodprint can enable an evidence based analysis of the nutrition and environmental impact of food offerings across foodservice sites.