TY - ABST
T1 - An optimized Swedish school food supply
T2 - Interlinking environmental, nutritional, economic, and cultural dimensions of diet sustainability
AU - Eustachio Colombo, Patricia
AU - Patterson, Emma
AU - Lindroos, Anna Karin
AU - Schäfer Elinder, Liselotte
AU - Parlesak, Alexandr
PY - 2018/5/17
Y1 - 2018/5/17
N2 - Purpose: Commitment to the Sustainable Development Goals will require fundamental changes in food consumption behaviors. This demands that future consumers have a better understanding of, and access to, nutritious and sustainable foods. This project aims to promote healthy and sustainable dietary habits in Sweden through the optimization and development of affordable, nutritious, and culturally acceptable Swedish school meals with reduced environmental impact. The study implicates proof of efficacy through intervention studies.
Methods: Several studies are planned. The first is an analysis of children’s dietary intake in relation to school meal quality. The second is an optimization study where nutritious, affordable and acceptable food baskets, low in emissions of greenhouse gases, are modelled with linear programming to achieve a holistic solution. Menus, based on these baskets, will consequently be developed and tested for practical feasibility and cultural acceptability in schools. Lastly, barriers and facilitators to the implementation of climate-friendlier school meals will be studied.
Results: Currently, the collection of data on dietary habits and school meal quality has been finalized and preliminary analyses are planned to commence in January 2018. Optimization analyses have also been performed and results show that that it is possible to model cost equivalent and nutritionally adequate school meals that are 40% lower in GHGE (in line with regional targets), but only deviate 2.2-6.4% from currently provided school meals.
Conclusions: This project provides us with an invaluable opportunity of creating healthy and sustainable dietary behaviors in Swedish children; behaviors that are in favor of both human and planetary health and thus also to the fulfillment of the 2030 Agenda for Sustainable Development.
AB - Purpose: Commitment to the Sustainable Development Goals will require fundamental changes in food consumption behaviors. This demands that future consumers have a better understanding of, and access to, nutritious and sustainable foods. This project aims to promote healthy and sustainable dietary habits in Sweden through the optimization and development of affordable, nutritious, and culturally acceptable Swedish school meals with reduced environmental impact. The study implicates proof of efficacy through intervention studies.
Methods: Several studies are planned. The first is an analysis of children’s dietary intake in relation to school meal quality. The second is an optimization study where nutritious, affordable and acceptable food baskets, low in emissions of greenhouse gases, are modelled with linear programming to achieve a holistic solution. Menus, based on these baskets, will consequently be developed and tested for practical feasibility and cultural acceptability in schools. Lastly, barriers and facilitators to the implementation of climate-friendlier school meals will be studied.
Results: Currently, the collection of data on dietary habits and school meal quality has been finalized and preliminary analyses are planned to commence in January 2018. Optimization analyses have also been performed and results show that that it is possible to model cost equivalent and nutritionally adequate school meals that are 40% lower in GHGE (in line with regional targets), but only deviate 2.2-6.4% from currently provided school meals.
Conclusions: This project provides us with an invaluable opportunity of creating healthy and sustainable dietary behaviors in Swedish children; behaviors that are in favor of both human and planetary health and thus also to the fulfillment of the 2030 Agenda for Sustainable Development.
KW - health, nutrition and quality of life
KW - Sustainability of diet
UR - https://www.isbnpa.org/index.php?r=article/view&id=102
M3 - Abstract in proceeding
SN - 978-1-7324011-0-5
SP - 275
BT - Advancing behavior change sciences
PB - International Society of Behavioral Nutrition and Physical Activity
CY - Hong Kong
ER -