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Sustainable and acceptable school meals through optimization analysis: an intervention study.

Patricia Eustachio Colombo1, Emma Patterson2,3, Anna Karin Lindroos4,5

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Optimizing school lunches with linear programming significantly reduced greenhouse gas emissions (GHGE) by 40% while maintaining nutritional adequacy and affordability. Student satisfaction and food waste remained unchanged, demonstrating a sustainable approach to school meal planning.

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Area of Science:

  • Dietary science and environmental sustainability in public health.
  • Application of mathematical optimization techniques in food service management.

Background:

  • School meals are a significant opportunity to influence children's diets and reduce environmental impact.
  • Food-related greenhouse gas emissions (GHGE) from school catering present a target for sustainability initiatives.

Purpose of the Study:

  • To develop a nutritionally adequate, affordable, and GHGE-reduced school lunch menu using linear optimization.
  • To evaluate the impact of this optimized menu on food waste, consumption, and student satisfaction.

Main Methods:

  • A pre-post study design was used in three Swedish schools.
  • Linear programming optimized a food list for reduced GHGE, nutritional adequacy, and cost.
  • Menus were compared over four-week periods, with daily waste and consumption data collected.

Main Results:

  • The optimized food list had 40% lower GHGE, met nutritional standards, and cost 11% less than the baseline.
  • No significant differences were observed in plate waste, serving waste, consumption, or student satisfaction between the baseline and optimized menus.

Conclusions:

  • Linear optimization is an effective tool for enhancing the health and environmental sustainability of school meals.
  • This adaptable approach can be applied to various meal services without compromising cost, waste, or satisfaction.