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An Environmental and Nutritional Evaluation of School Food Menus in Bahia, Brazil That Contribute to Local Public Policy to Promote Sustainability

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 th...

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Autores principales: Kluczkovski, Alana, Menezes, Camilla A., da Silva, Jacqueline Tereza, Bastos, Leticia, Lait, Rebecca, Cook, Joanne, Cruz, Bruno, Cerqueira, Bruna, Lago, Renata M. R. S., Gomes, Alexvon N., Ladeia, Ana Marice T., Schmidt Rivera, Ximena, Vianna, Nelzair, Reynolds, Christian J., Oliveira, Ricardo R., Bridle, Sarah L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9003184/
https://www.ncbi.nlm.nih.gov/pubmed/35406132
http://dx.doi.org/10.3390/nu14071519
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author Kluczkovski, Alana
Menezes, Camilla A.
da Silva, Jacqueline Tereza
Bastos, Leticia
Lait, Rebecca
Cook, Joanne
Cruz, Bruno
Cerqueira, Bruna
Lago, Renata M. R. S.
Gomes, Alexvon N.
Ladeia, Ana Marice T.
Schmidt Rivera, Ximena
Vianna, Nelzair
Reynolds, Christian J.
Oliveira, Ricardo R.
Bridle, Sarah L.
author_facet Kluczkovski, Alana
Menezes, Camilla A.
da Silva, Jacqueline Tereza
Bastos, Leticia
Lait, Rebecca
Cook, Joanne
Cruz, Bruno
Cerqueira, Bruna
Lago, Renata M. R. S.
Gomes, Alexvon N.
Ladeia, Ana Marice T.
Schmidt Rivera, Ximena
Vianna, Nelzair
Reynolds, Christian J.
Oliveira, Ricardo R.
Bridle, Sarah L.
author_sort Kluczkovski, Alana
collection PubMed
description 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.
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spelling pubmed-90031842022-04-13 An Environmental and Nutritional Evaluation of School Food Menus in Bahia, Brazil That Contribute to Local Public Policy to Promote Sustainability Kluczkovski, Alana Menezes, Camilla A. da Silva, Jacqueline Tereza Bastos, Leticia Lait, Rebecca Cook, Joanne Cruz, Bruno Cerqueira, Bruna Lago, Renata M. R. S. Gomes, Alexvon N. Ladeia, Ana Marice T. Schmidt Rivera, Ximena Vianna, Nelzair Reynolds, Christian J. Oliveira, Ricardo R. Bridle, Sarah L. Nutrients Article 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. MDPI 2022-04-06 /pmc/articles/PMC9003184/ /pubmed/35406132 http://dx.doi.org/10.3390/nu14071519 Text en © 2022 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Kluczkovski, Alana
Menezes, Camilla A.
da Silva, Jacqueline Tereza
Bastos, Leticia
Lait, Rebecca
Cook, Joanne
Cruz, Bruno
Cerqueira, Bruna
Lago, Renata M. R. S.
Gomes, Alexvon N.
Ladeia, Ana Marice T.
Schmidt Rivera, Ximena
Vianna, Nelzair
Reynolds, Christian J.
Oliveira, Ricardo R.
Bridle, Sarah L.
An Environmental and Nutritional Evaluation of School Food Menus in Bahia, Brazil That Contribute to Local Public Policy to Promote Sustainability
title An Environmental and Nutritional Evaluation of School Food Menus in Bahia, Brazil That Contribute to Local Public Policy to Promote Sustainability
title_full An Environmental and Nutritional Evaluation of School Food Menus in Bahia, Brazil That Contribute to Local Public Policy to Promote Sustainability
title_fullStr An Environmental and Nutritional Evaluation of School Food Menus in Bahia, Brazil That Contribute to Local Public Policy to Promote Sustainability
title_full_unstemmed An Environmental and Nutritional Evaluation of School Food Menus in Bahia, Brazil That Contribute to Local Public Policy to Promote Sustainability
title_short An Environmental and Nutritional Evaluation of School Food Menus in Bahia, Brazil That Contribute to Local Public Policy to Promote Sustainability
title_sort environmental and nutritional evaluation of school food menus in bahia, brazil that contribute to local public policy to promote sustainability
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9003184/
https://www.ncbi.nlm.nih.gov/pubmed/35406132
http://dx.doi.org/10.3390/nu14071519
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