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Optimizing School F...
Optimizing School Food Supply: Integrating Environmental, Health, Economic, and Cultural Dimensions of Diet Sustainability with Linear Programming
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- Colombo, P. E. (author)
- Karolinska Institutet
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Patterson, E. (author)
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- Elinder, L. S. (author)
- Karolinska Institutet
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- Lindroos, Anna-Karin, 1958 (author)
- Gothenburg University,Göteborgs universitet,Institutionen för medicin, avdelningen för invärtesmedicin och klinisk nutrition,Institute of Medicine, Department of Internal Medicine and Clinical Nutrition,Gothenburg University, Sweden
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- Sonesson, Ulf (author)
- RISE,Jordbruk och livsmedel
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- Darmon, N. (author)
- University of Montpellier, France
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- Parlesak, A. (author)
- University College Copenhagen, Denmark
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(creator_code:org_t)
- 2019-08-21
- 2019
- English.
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In: International Journal of Environmental Research and Public Health. - : MDPI AG. - 1660-4601 .- 1661-7827. ; 16:17
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Abstract
Subject headings
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- 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.
Subject headings
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Näringslära (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Nutrition and Dietetics (hsv//eng)
Keyword
- 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
- Environmental Sciences & Ecology
- Public
- Environmental & Occupational
- Health
- Agenda 2030
Publication and Content Type
- ref (subject category)
- art (subject category)
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