CRETUS Research Center, Department of Chemical Engineering, School of Engineering, Universidade de Santiago de Compostela, 15782 Santiago de Compostela, Spain.
CRETUS Research Center, Department of Chemical Engineering, School of Engineering, Universidade de Santiago de Compostela, 15782 Santiago de Compostela, Spain.
Sci Total Environ. 2021 May 20;770:145342. doi: 10.1016/j.scitotenv.2021.145342. Epub 2021 Jan 23.
Menus served at public services can be considered as a good opportunity for consumers to demand a service that ensures healthy and environmentally friendly food. It is especially in the sector of nurseries and schools, where these demands make the most sense since they call for the protection of particularly vulnerable population: children. The purpose of this study is to analyze the biweekly menus served at a public Spanish nursery canteen considering the link with the two most recognized environmental indicators: the consumptive water footprint (WF) and the carbon footprint (CF). The WF and CF of the menus vary considerably between menus (619-1359 L·menu and 0.75-2.95 kg COeq·menu). The assessment has identified non-dairy sources of protein and dairy-based products as the key food categories in all menus. Menus with more meat (mostly beef) and dairy products (mainly cheese) were associated with higher impacts. That is, the average impact of menus with beef is about 2 times greater than the one of all other menus. The distribution and cooking stages presented negligible contributions in terms of greenhouse gases emissions, mainly due to the consumption of local/regional products and low-energy intensive cooking techniques. The most important strategy for reducing environmental impacts is based on reducing the frequency of consumption of beef, so that poultry and lean pork are consumed alternately. This reduction should not compromise the necessary protein intake for toddlers. Attention should also be paid to afternoon snacks that are rich in cold meat and dairy products. Considering these issues, significant reductions in WF and CF indicators could be achieved, up to 550 L·menu and 0.70 kg COeq·menu. Since eating habits introduced at an early stage are more likely to develop into adult behaviour, children canteen services are an excellent opportunity to promote healthy eating habits in children and their families.
在公共服务中提供的菜单可以被视为消费者要求提供健康和环保食品的一个很好的机会。这在幼儿园和学校等领域尤其有意义,因为这些需求需要保护特别脆弱的人群:儿童。本研究的目的是分析一家西班牙公立幼儿园食堂的双周菜单,考虑与两个最被认可的环境指标的联系:消费性水足迹 (WF) 和碳足迹 (CF)。菜单的 WF 和 CF 在菜单之间差异很大(619-1359 L·menu 和 0.75-2.95 kg COeq·menu)。评估确定了非乳制品蛋白质来源和乳制品是所有菜单中的关键食品类别。肉类(主要是牛肉)和乳制品(主要是奶酪)含量较高的菜单与更高的影响相关。也就是说,含牛肉的菜单的平均影响大约是所有其他菜单的两倍。在温室气体排放方面,分配和烹饪阶段的贡献可以忽略不计,主要是由于消费当地/地区产品和低能源密集型烹饪技术。减少环境影响的最重要策略是减少牛肉的消费频率,从而交替食用家禽和瘦猪肉。这一减少不应影响幼儿所需的蛋白质摄入量。还应注意富含冷肉和乳制品的下午点心。考虑到这些问题,WF 和 CF 指标可以显著降低,最高可达 550 L·menu 和 0.70 kg COeq·menu。由于在早期引入的饮食习惯更有可能发展成为成人行为,因此儿童食堂服务是在儿童及其家庭中推广健康饮食习惯的绝佳机会。