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Successful Implementation of Climate-Friendly, Nutritious, and Acceptable School Meals in Practice: The OPTIMAT ™ Intervention Study

Author

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  • Liselotte Schäfer Elinder

    (Department of Global Public Health, Karolinska Institutet, Solnavaegen 1E, 113 65 Stockholm, Sweden
    Department of Health-Related Behaviours, Centre for Epidemiology and Social Medicine, Region Stockholm, Solnavaegen 1E, 113 65 Stockholm, Sweden)

  • Patricia Eustachio Colombo

    (Department of Global Public Health, Karolinska Institutet, Solnavaegen 1E, 113 65 Stockholm, Sweden)

  • Emma Patterson

    (Department of Global Public Health, Karolinska Institutet, Solnavaegen 1E, 113 65 Stockholm, Sweden
    Department of Risk and Benefit Assessment, The Swedish Food Agency, Box 622, SE-75126 Uppsala, Sweden)

  • Alexandr Parlesak

    (Global Nutrition and Health, University College Copenhagen, Sigurdsgade 26, 2200 Copenhagen, Denmark)

  • Anna Karin Lindroos

    (Department of Risk and Benefit Assessment, The Swedish Food Agency, Box 622, SE-75126 Uppsala, Sweden
    Department of Internal Medicine and Clinical Nutrition, Institute of Medicine, Sahlgrenska Academy, University of Gothenburg, PO Box 428, Gothenburg University, 405 30 Gothenburg, Sweden)

Abstract

Introducing children to sustainable and healthy school meals can promote a long-term dietary shift to lower climate impact and improve population health. The aim of the OPTIMAT study was to optimize meals for minimum deviation from the current food supply while reducing greenhouse gases and ensuring nutritional adequacy without increasing cost. Optimized menus were tested in four primary schools in Sweden and effects on daily food consumption and waste evaluated. Pupils received their usual menu plan for three weeks and then the isocaloric optimized menu plan for another three weeks. Nutritional recommendations for a school lunch and a maximum of 500 g of carbon dioxide equivalents per meal (CO 2 eq/meal) were applied as constraints during linear programming. Pulses, cereals, meat, and eggs increased, while fats and oils, dairy, sauces, and seasonings decreased. The amount of ruminant meat was reduced in favor of other meat products. The new menu was 28% lower in greenhouse gas emissions and slightly less costly than the original. No significant changes in mean food consumption or plate waste were found in interrupted time series analysis between the two periods. This pragmatic approach for combining linear optimization with meal planning could accelerate sustainable development of the meal sector in Sweden and abroad.

Suggested Citation

  • Liselotte Schäfer Elinder & Patricia Eustachio Colombo & Emma Patterson & Alexandr Parlesak & Anna Karin Lindroos, 2020. "Successful Implementation of Climate-Friendly, Nutritious, and Acceptable School Meals in Practice: The OPTIMAT ™ Intervention Study," Sustainability, MDPI, vol. 12(20), pages 1-16, October.
    • Handle: RePEc:gam:jsusta:v:12:y:2020:i:20:p:8475-:d:428098
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    References listed on IDEAS

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    Cited by:

    1. Aoife Brennan & Sarah Browne, 2021. "Food Waste and Nutrition Quality in the Context of Public Health: A Scoping Review," IJERPH, MDPI, vol. 18(10), pages 1-26, May.
    2. E. André & P. Eustachio Colombo & L. Schäfer Elinder & J. Larsson & M. Hunsberger, 2024. "Acceptance of Low-Carbon School Meals with and without Information—A Controlled Intervention Study," Journal of Consumer Policy, Springer, vol. 47(1), pages 109-125, March.
    3. Grace Gardner & Wendy Burton & Maddie Sinclair & Maria Bryant, 2023. "Interventions to Strengthen Environmental Sustainability of School Food Systems: Narrative Scoping Review," IJERPH, MDPI, vol. 20(11), pages 1-17, May.
    4. Robert Nicewicz & Beata Bilska, 2022. "The Impact of the Nutritional Knowledge of Polish Students Living Outside the Family Home on Consumer Behavior and Food Waste," IJERPH, MDPI, vol. 19(20), pages 1-17, October.

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