Naslov
Nutritional composition of primary school meals contributes to climate impact

Autori
Ilić, Ana ; Bituh, Martina ; Brečić, Ružica ; Colić Barić, Irena

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Arhiv za higijenu rada i toksikologiju 71 (Suppl. 1) / - , 2020, 33-33

Skup
3. međunarodni kongres o sigurnosti i kvaliteti hrane „Hrana, zdravlje i klimatske promjene“

Mjesto i datum
Zagreb, Hrvatska; online, 10.11.2020. - 13.11.2020

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
greenhouse gas emissions ; nutrient density ; SNRF index ; sustainable diet ; sustainability

Sažetak
Schools are known as major consumers of natural resource and generators of greenhouse gas emissions (GHGEs). Overall 1/3 of GHGEs are related to dietary patterns where at the same time food with high climate impact has lower nutritional quality and negative impact on human health. Therefore, the aim of this study was to estimate the climate impact from nutritional composition of school meals. Nutritional composition of 6859 meals (2379 breakfasts, 2377 lunches and 2103 snacks) was analysed from annual menus of 14 primary schools in Zagreb City. The impact was estimated using Sustainable Nutrient Rich Food Index (SNFR) and it was related to GHGEs and CO2 production through the equation GHGEs(log10CO2eq/100g)=(6.25-SNRF)/2.45. Kruskal- Wallis test was used to investigate differences between schools. The SNRF significantly differ across schools, and on average SNRF of breakfasts (p<0.001) ranged from -0.46 to 0.20, of lunches (p<0.001) from -0.04 to 0.37 and of snacks (p<0.001) from -0.20 to 0.20. Accordingly, CO2 production differs between schools in breakfasts (p<0.001), lunches (p<0.001) and snacks (p<0.001) and varied from 302 to 622 CO2eq/100g, 257 to 380 CO2eq/100g and 316 to CO2eq/100g, respectively. There were 0% to 10% meals among schools estimated with SNRF ≥ 1, what implies its higher nutrient density and lower CO2 production. Overall, from results it can be assumed that school meals were lower nutritive quality which causes higher CO2 production. The new meals should be implemented in schools aiming to improve nutritional quality of meals as well as sustainability of school supply chain. This research was funded by the European Commission – Horizon 2020 research and innovation programme project “Strength2Food” under grand agreement No. 678024. The work of doctoral student was supported by the Croatian Science Foundation through the project “Young researchers' career development project – training of doctoral students” (DOK-01-2018), funded by the European Social Fund.

Izvorni jezik
Engleski

Znanstvena područja
Nutricionizam

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