学校餐饮饮食谱建议对环境影响的演变,权衡和优化
Júlia Benito-Cobeña1, Laura Batlle-Bayer2, Anna Bach-Faig3
1Faculty of Health Sciences, Universitat Oberta de Catalunya (Open University of Catalonia, UOC), 08018 Barcelona, Spain.
The Science of the total environment
|July 23, 2025
概括
加泰罗尼亚的学校饮食指南随着时间的推移逐渐减少了环境影响. 更新导致显著下降,植物性蛋白质进一步减少了可持续的学校用餐.
科学领域:
- 环境科学 环境科学
- 营养科学 营养科学
- 公共卫生 公共卫生
背景情况:
- 过渡到可持续的粮食系统需要健康的饮食和低环境影响.
- 政府的举措,包括学校饮食指南,对于促进可持续的饮食行为至关重要.
- 自2005年以来,加泰罗尼亚公共卫生署 (ASPCAT) 多次更新了学校饮食指南.
研究的目的:
- 根据ASPCAT指南的四个版本,评估学校菜单对环境影响的变化.
- 确定环境指标和对影响有贡献的关键食物组之间的权衡.
- 提出减少学校用餐对环境的影响的策略.
主要方法:
- 使用了生命周期评估 (LCA) 方法.
- 来自Agribalyse v3.2数据库的数据被用于库存.
- 用16个指标和产品环境足迹 (PEF) v3.1.1.版本来描述环境影响.
主要成果:
- 随着每次指南更新,环境影响都在下降,2020年菜单的影响比2005年减少了40%.
- 所有环境指标在2005年至2020年间都下降了 (5%-52%).
- 第二道菜 (肉类,鱼类) 是主要的贡献者;植物性蛋白质可以将影响减半.
结论:
- 逐步更新学校饮食指南有效降低环境影响.
- 转向植物性蛋白质和多样化的谷物是可持续学校用餐的关键.
- 调查结果可以为对健康和可持续的学校食品采购国家指南的修订提供信息.
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