Sustainable and acceptable school meals through optimization analysis: An intervention study

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Sustainable and acceptable school meals through optimization analysis: An intervention study. / Eustachio Colombo, Patricia; Patterson, Emma; Lindroos, Anna Karin; Parlesak, Alexandr; Elinder, Liselotte Schäfer.

I: Nutrition Journal, Bind 19, Nr. 1, 61, 2020.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Harvard

Eustachio Colombo, P, Patterson, E, Lindroos, AK, Parlesak, A & Elinder, LS 2020, 'Sustainable and acceptable school meals through optimization analysis: An intervention study', Nutrition Journal, bind 19, nr. 1, 61. https://doi.org/10.1186/s12937-020-00579-z

APA

Eustachio Colombo, P., Patterson, E., Lindroos, A. K., Parlesak, A., & Elinder, L. S. (2020). Sustainable and acceptable school meals through optimization analysis: An intervention study. Nutrition Journal, 19(1), [61]. https://doi.org/10.1186/s12937-020-00579-z

Vancouver

Eustachio Colombo P, Patterson E, Lindroos AK, Parlesak A, Elinder LS. Sustainable and acceptable school meals through optimization analysis: An intervention study. Nutrition Journal. 2020;19(1). 61. https://doi.org/10.1186/s12937-020-00579-z

Author

Eustachio Colombo, Patricia ; Patterson, Emma ; Lindroos, Anna Karin ; Parlesak, Alexandr ; Elinder, Liselotte Schäfer. / Sustainable and acceptable school meals through optimization analysis: An intervention study. I: Nutrition Journal. 2020 ; Bind 19, Nr. 1.

Bibtex

@article{fc6b4b5301d34cdf9f6b8df554acac8d,
title = "Sustainable and acceptable school meals through optimization analysis: An intervention study",
abstract = "Background: School meals hold considerable potential to shape children's diets and reduce food-related greenhouse gas emissions (GHGE) - in the short and long term. This study applied linear optimization to develop a GHGE-reduced, nutritionally adequate, and affordable school lunch menu. The effects on food waste, consumption and pupils' satisfaction with the meals were evaluated.Methods: A pre-post design was employed to assess the effects of implementing an optimized lunch menu on daily food waste, consumption, and pupils' school meal satisfaction in three schools (grades 0-9) from one Swedish municipality. A food list containing amounts, prices, nutrient content, and GHGE-values of all foods used for a previously served (baseline) four-week lunch menu was created. Using linear programming, this food list was optimized for minimum deviation and constrained to ensure nutritional adequacy and a reduced climate impact. The optimized food list was developed into a new (intervention) four-week lunch menu by a professional meal planner, following the baseline menu as closely as possible. The baseline and intervention menus were served for four weeks, respectively, with a two week break in between. Prepared, wasted and leftover food were weighed daily by the school kitchen staff during both periods. Interrupted time series analysis assessed mean and slope differences in daily food waste and consumption between the two periods. School lunch satisfaction was assessed with an online questionnaire at baseline and during the intervention. Results: Optimization resulted in a food list that was 40% lower in GHGE, met all nutrient recommendations for school meals, and cost 11% less compared to baseline. The intervention menu was served as planned, with only minor changes required (for practical reasons). Plate waste, serving waste, consumption and school lunch satisfaction did not differ significantly from baseline, in any of the schools. Conclusions: The findings demonstrate that school meals can successfully be improved regarding health and environmental sustainability using linear optimization, without negative effects on food waste, consumption or cost. This approach offers the necessary flexibility to tailor menus towards different priorities and could therefore be transferred to other types of meal services. Trial registration: The trial is registered at clinicaltrials.gov (NCT04168632 Fostering Healthy and Sustainable Diets Through School Meals (OPTIMAT). ",
keywords = "Agenda 2030, Children, Public meals, Sustainable diets",
author = "{Eustachio Colombo}, Patricia and Emma Patterson and Lindroos, {Anna Karin} and Alexandr Parlesak and Elinder, {Liselotte Sch{\"a}fer}",
note = "Publisher Copyright: {\textcopyright} 2020 The Author(s).",
year = "2020",
doi = "10.1186/s12937-020-00579-z",
language = "English",
volume = "19",
journal = "Nutrition Journal",
issn = "1475-2891",
publisher = "BioMed Central",
number = "1",

}

RIS

TY - JOUR

T1 - Sustainable and acceptable school meals through optimization analysis: An intervention study

AU - Eustachio Colombo, Patricia

AU - Patterson, Emma

AU - Lindroos, Anna Karin

AU - Parlesak, Alexandr

AU - Elinder, Liselotte Schäfer

N1 - Publisher Copyright: © 2020 The Author(s).

PY - 2020

Y1 - 2020

N2 - Background: School meals hold considerable potential to shape children's diets and reduce food-related greenhouse gas emissions (GHGE) - in the short and long term. This study applied linear optimization to develop a GHGE-reduced, nutritionally adequate, and affordable school lunch menu. The effects on food waste, consumption and pupils' satisfaction with the meals were evaluated.Methods: A pre-post design was employed to assess the effects of implementing an optimized lunch menu on daily food waste, consumption, and pupils' school meal satisfaction in three schools (grades 0-9) from one Swedish municipality. A food list containing amounts, prices, nutrient content, and GHGE-values of all foods used for a previously served (baseline) four-week lunch menu was created. Using linear programming, this food list was optimized for minimum deviation and constrained to ensure nutritional adequacy and a reduced climate impact. The optimized food list was developed into a new (intervention) four-week lunch menu by a professional meal planner, following the baseline menu as closely as possible. The baseline and intervention menus were served for four weeks, respectively, with a two week break in between. Prepared, wasted and leftover food were weighed daily by the school kitchen staff during both periods. Interrupted time series analysis assessed mean and slope differences in daily food waste and consumption between the two periods. School lunch satisfaction was assessed with an online questionnaire at baseline and during the intervention. Results: Optimization resulted in a food list that was 40% lower in GHGE, met all nutrient recommendations for school meals, and cost 11% less compared to baseline. The intervention menu was served as planned, with only minor changes required (for practical reasons). Plate waste, serving waste, consumption and school lunch satisfaction did not differ significantly from baseline, in any of the schools. Conclusions: The findings demonstrate that school meals can successfully be improved regarding health and environmental sustainability using linear optimization, without negative effects on food waste, consumption or cost. This approach offers the necessary flexibility to tailor menus towards different priorities and could therefore be transferred to other types of meal services. Trial registration: The trial is registered at clinicaltrials.gov (NCT04168632 Fostering Healthy and Sustainable Diets Through School Meals (OPTIMAT).

AB - Background: School meals hold considerable potential to shape children's diets and reduce food-related greenhouse gas emissions (GHGE) - in the short and long term. This study applied linear optimization to develop a GHGE-reduced, nutritionally adequate, and affordable school lunch menu. The effects on food waste, consumption and pupils' satisfaction with the meals were evaluated.Methods: A pre-post design was employed to assess the effects of implementing an optimized lunch menu on daily food waste, consumption, and pupils' school meal satisfaction in three schools (grades 0-9) from one Swedish municipality. A food list containing amounts, prices, nutrient content, and GHGE-values of all foods used for a previously served (baseline) four-week lunch menu was created. Using linear programming, this food list was optimized for minimum deviation and constrained to ensure nutritional adequacy and a reduced climate impact. The optimized food list was developed into a new (intervention) four-week lunch menu by a professional meal planner, following the baseline menu as closely as possible. The baseline and intervention menus were served for four weeks, respectively, with a two week break in between. Prepared, wasted and leftover food were weighed daily by the school kitchen staff during both periods. Interrupted time series analysis assessed mean and slope differences in daily food waste and consumption between the two periods. School lunch satisfaction was assessed with an online questionnaire at baseline and during the intervention. Results: Optimization resulted in a food list that was 40% lower in GHGE, met all nutrient recommendations for school meals, and cost 11% less compared to baseline. The intervention menu was served as planned, with only minor changes required (for practical reasons). Plate waste, serving waste, consumption and school lunch satisfaction did not differ significantly from baseline, in any of the schools. Conclusions: The findings demonstrate that school meals can successfully be improved regarding health and environmental sustainability using linear optimization, without negative effects on food waste, consumption or cost. This approach offers the necessary flexibility to tailor menus towards different priorities and could therefore be transferred to other types of meal services. Trial registration: The trial is registered at clinicaltrials.gov (NCT04168632 Fostering Healthy and Sustainable Diets Through School Meals (OPTIMAT).

KW - Agenda 2030

KW - Children

KW - Public meals

KW - Sustainable diets

UR - http://www.scopus.com/inward/record.url?scp=85086991618&partnerID=8YFLogxK

U2 - 10.1186/s12937-020-00579-z

DO - 10.1186/s12937-020-00579-z

M3 - Journal article

C2 - 32580743

AN - SCOPUS:85086991618

VL - 19

JO - Nutrition Journal

JF - Nutrition Journal

SN - 1475-2891

IS - 1

M1 - 61

ER -

ID: 317457823