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Serving Local Fish in School Meals: The Nutritional Importance of Consuming Oily Fish

Author

Listed:
  • Sara Bonanomi

    (Italian National Research Council (CNR), Institute of Marine Biological Resources and Biotechnologies (IRBIM), Largo Fiera della Pesca 1, 60125 Ancona, Italy)

  • Alessandro Colombelli

    (Italian National Research Council (CNR), Institute of Marine Biological Resources and Biotechnologies (IRBIM), Largo Fiera della Pesca 1, 60125 Ancona, Italy)

  • Bruno Bucciarelli

    (Bucciarelli Laboratori Srl, Zona Industriale Basso Marino 112, 63100 Ascoli Piceno, Italy)

  • Riccardo De Angelis

    (Bucciarelli Laboratori Srl, Zona Industriale Basso Marino 112, 63100 Ascoli Piceno, Italy)

  • Antonello Sala

    (Italian National Research Council (CNR), Institute of Marine Biological Resources and Biotechnologies (IRBIM), Largo Fiera della Pesca 1, 60125 Ancona, Italy
    European Commission Joint Research Centre (JRC), Directorate of Sustainable Resources, Water and Marine Resources Unit, 21027 Ispra (VA), Italy)

Abstract

The European Food and Nutrition Action Plan 2015–2020 encourages Member States to promote local affordable and healthy dietary initiatives to support a sustainable food system, particularly in schools and public institutions where advertising on eating behaviour and food preferences is needed. In Italy, the promotion of healthy and sustainable diets, including the consumption of oily fish, is at an early stage. Based on the success of a unique Italian educational campaign in school lunch programmes, the aim of the present study was to compare the nutritional composition of locally caught anchovy and of imported frozen fillets of farmed Vietnamese pangasius, to observe the potential implications of this dietary substitution. Anchovy showed a significantly higher fatty acid and protein content than pangasius, and contained five times more lipids, mainly n-3 and n-6 polyunsaturated fatty acids. As previous studies confirmed, a diet providing large amounts of these fats is therefore recommended especially during childhood. The present findings highlight the high nutritional value and healthiness of serving locally caught fish in school meals, which plays a strong role in teaching good dietary habits for a lifetime. Further initiatives are needed to encourage responsible fish consumption during early life to promote a sustainable food system.

Suggested Citation

  • Sara Bonanomi & Alessandro Colombelli & Bruno Bucciarelli & Riccardo De Angelis & Antonello Sala, 2019. "Serving Local Fish in School Meals: The Nutritional Importance of Consuming Oily Fish," Sustainability, MDPI, vol. 11(14), pages 1-10, July.
    • Handle: RePEc:gam:jsusta:v:11:y:2019:i:14:p:3990-:d:250929
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    References listed on IDEAS

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    1. Sara Bonanomi & Alessandro Colombelli & Loretta Malvarosa & Maria Cozzolino & Antonello Sala, 2017. "Towards the Introduction of Sustainable Fishery Products: The Bid of a Major Italian Retailer," Sustainability, MDPI, vol. 9(3), pages 1-8, March.
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