An evaluation and optimization of nutrition, environmental footprint, and food waste in Italian primary school menus: a case study

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BACKGROUND: Adherence of young people to the Mediterranean diet is increasingly concerning, as their dietary habits present several critical challenges. It is crucial to explore how educational institutions can intervene, particularly through school canteens. These are important foundations in shaping students' eating habits with the potential to promote a healthy and sustainable lifestyle. A balanced diet can also contribute significantly to sustainability, reducing the environmental impact of food choices. In this context, this study aims to optimize the primary school canteen menu in Camerino (MC), Italy, enhancing nutritional quality promoting healthier practices and reducing environmental impact. METHODS: This case study involves the nutritional assessment analysis of the canteen menus (the baseline and the revised one) to evaluate energy and macronutrient intake. Environmental impact, referred to as carbon and water footprints, was assessed. Food waste data were collected by waste weighing. RESULTS: The school canteen menu was changed from a 4-week to an 8-week cycle to introduce greater variety while maintaining Mediterranean Diet principles adherence. Frequencies were modified by increasing legume frequency from about once to 2 times per school week and reducing meat consumption, decreasing white meat to once per school week and red meat from twice per school week to three times per 8 school week. Processed meats were eliminated. Nutritional analysis showed no significant differences in most values, except for fibre content increased from 7.8 ± 0.6 to 8.9 ± 1.2 g per meal. The revised menu emphasized seasonality, local sourcing, and organic products, leading to a reduction in the environmental impact. The carbon footprint significantly decreased from 5.2 ± 1.6 to 3.7 ± 0.9 kg CO2eq per meal, and the water footprint was reduced from 5176.0 ± 738.9 to 4608 ± 708.8 L per meal. Food waste levels were recorded at 24.4% for the first course, 26.0% for the second course, and 31.4% for side dishes, with the highest waste occurring in vegetable-based side dishes. CONCLUSIONS: Optimization of the menus plays a key role in encouraging sustainable and healthier eating behaviours. Therefore, schools, institutions and municipalities have a crucial strategic role by giving educational support.

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