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Sustainable Development Goals
02 Fome zero e agricultura sustentável
13 Ação contra a mudança global do clima
 
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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
Kluczkovski, Alana et al. | Date Issued: 2022
Author
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.
Affilliation
University of Manchester. School of Natural Science. Department of Physics and Astronomy. Manchester, UK /University of York. Department of Biology. Wentworth Way, York, UK.
Fundação Oswaldo Cruz. Instituto Gonçalo Moniz. Programa de Pós-Graduação em Patologia Humana. Programa de Pós-Graduação em Biotecnologia em Saúde e Medicina Investigativa. Salvador BA, Brasil.
Global Academy of Agriculture and Food Security. The University of Edinburgh. Edinburgh, UK.
Fundação Oswaldo Cruz. Instituto Gonçalo Moniz. Programa de Pós-Graduação em Patologia Humana. Programa de Pós-Graduação em Biotecnologia em Saúde e Medicina Investigativa. Salvador BA, Brasil.
University of Manchester. School of Natural Science. Department of Physics and Astronomy. Manchester, UK.
Department of Environment and Geography, University of York, Wentworth Way, York, UK.
Centro Universitário Nobre. Escola de Nutrição. Feira de Santana, BA, Brasil.
Centro Universitário Nobre. Escola de Nutrição. Feira de Santana, BA, Brasil.
Escola Bahiana de Medicina e Saúde Pública. Programa de Pós-Graduação em Medicina e Saúde Humana. Salvador, BA, Brasil.
Escola Bahiana de Medicina e Saúde Pública. Programa de Pós-Graduação em Medicina e Saúde Humana. Salvador, BA, Brasil.
Escola Bahiana de Medicina e Saúde Pública. Programa de Pós-Graduação em Medicina e Saúde Humana. Salvador, BA, Brasil.
Brunel University London. College of Engineering. Department of Chemical Engineering. Equitable Development and Resilience Research Group. Design and Physical Science. London, UK.
Fundação Oswaldo Cruz. Instituto Gonçalo Moniz. Laboratório de Epidemiologia Molecular e Bioestatística. Salvador, BA, Brasil.
City University of London. Centre for Food Policy. Northampton Square, London, UK / University of Sheffield. Department of Geography. Sheffield, UK.
Fundação Oswaldo Cruz. Instituto Gonçalo Moniz. Programa de Pós-Graduação em Patologia Humana. Programa de Pós-Graduação em Biotecnologia em Saúde e Medicina Investigativa. Salvador BA, Brasil.
University of Manchester. School of Natural Science. Department of Physics and Astronomy. Manchester, UK / Department of Environment and Geography, University of York, Wentworth Way, York, UK.
Abstract
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.
Keywords in Portuguese
Alterações climáticas
GHGE
Dietas à base de plantas
Merenda escolar pública
Nutrição
Qualidade da dieta
Saúde da criança
Programa escolar sustentável
Cidadão saudável;
Fornecimento de alimentos
 
Keywords
Climate change
GHGE
Plant-based diets
Public school meals
Nutrition
Diet quality
Children health
Sustainable school program
Healthy citizen
Food provision
 
DeCS
Mudança Climática
Alimentos, dieta e nutrição
Saúde da Criança
 
Publisher
MDPI
Citation
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.
DOI
10.3390/nu14071519
ISSN
2072-6643