Journal
Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/j.egypro.2017.07.241
Keywords
Carbon footprint; Water footprint; Food consumption; Environmental impact; School meal; LCA
Categories
Funding
- Engineering and Physical Sciences Research Council [EP/J017698]
- EPSRC [EP/J017698/1] Funding Source: UKRI
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This study quantified the carbon footprint (CF) and water footprint (WF) of primary school meals served in England. The contribution to the total impacts of different food groups was analysed: meat dishes were responsible for 52% of the total CF and 38% of the total WF. Chocolate desserts contributed 19% of the total WF. One fifth of the impacts were associated with the production of plate leftovers. Win-win strategies that achieve a reduction in both impact categories were identified. These results have implications for policies promoting sustainability in the public food sector. (C) 2017 The Authors. Published by Elsevier Ltd.
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