Optimizing School Food Supply: Integrating Environmental, Health, Economic, and Cultural Dimensions of Diet Sustainability with Linear Programming

被引:40
作者
Colombo, Patricia Eustachio [1 ]
Patterson, Emma [1 ,2 ]
Elinder, Liselotte Schafer [1 ,2 ]
Lindroos, Anna Karin [3 ,4 ]
Sonesson, Ulf [5 ]
Darmon, Nicole [6 ]
Parlesak, Alexandr [7 ]
机构
[1] Karolinska Inst, Dept Publ Hlth Sci, S-17177 Stockholm, Sweden
[2] Stockholm Cty Council, Ctr Epidemiol & Social Med, S-11221 Stockholm, Sweden
[3] Natl Food Agcy, Uppsala, Sweden
[4] Gothenburg Univ, Inst Med, Dept Internal Med & Clin Nutr, S-40530 Gothenburg, Sweden
[5] RISE Res Inst Sweden, S-42029 Gothenburg, Sweden
[6] Univ Montpellier, MOISA, INRA, CIHEAM IAMM,CIRAD,Montpellier SupAgro, F-34060 Montpellier, France
[7] Univ Coll Copenhagen, Global Nutr & Hlth, DK-2200 Copenhagen, Denmark
关键词
nutrition; children; greenhouse gas emissions; school meals; sustainability; Agenda; 2030; GREENHOUSE-GAS EMISSIONS; HIGH NUTRITIONAL QUALITY; SELF-SELECTED DIETS; COST CONSTRAINT; ENERGY DENSITY; IMPACT; CONTRIBUTE; VEGETARIAN; CHOICES; MEAT;
D O I
10.3390/ijerph16173019
中图分类号
X [环境科学、安全科学];
学科分类号
08 ; 0830 ;
摘要
There is great potential for reducing greenhouse gas emissions (GHGE) from public-sector meals. This paper aimed to develop a strategy for reducing GHGE in the Swedish school food supply while ensuring nutritional adequacy, affordability, and cultural acceptability. Amounts, prices and GHGE-values for all foods and drinks supplied to three schools over one year were gathered. The amounts were optimized by linear programming. Four nutritionally adequate models were developed: Model 1 minimized GHGE while constraining the relative deviation (RD) from the observed food supply, Model 2 minimized total RD while imposing stepwise GHGE reductions, Model 3 additionally constrained RD for individual foods to an upper and lower limit, and Model 4 further controlled how pair-wise ratios of 15 food groups could deviate. Models 1 and 2 reduced GHGE by up to 95% but omitted entire food categories or increased the supply of some individual foods by more than 800% and were deemed unfeasible. Model 3 reduced GHGE by up to 60%, excluded no foods, avoided high RDs of individual foods, but resulted in large changes in food-group ratios. Model 4 limited the changes in food-group ratios but resulted in a higher number of foods deviating from the observed supply and limited the potential of reducing GHGE in one school to 20%. Cost was reduced in almost all solutions. An omnivorous, nutritionally adequate, and affordable school food supply with considerably lower GHGE is achievable with moderate changes to the observed food supply; i.e., with Models 3 and 4. Trade-offs will always have to be made between achieving GHGE reductions and preserving similarity to the current supply.
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页数:18
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