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Sustainable and Healthy Food in Schools: Connecting Health and the Environment

Explore the connection between health, diet, and the environment, and learn what sustainable and healthy food means for schools. Discover the importance of factors like fat and sugar content, affordability, quality, and cultural acceptability. Gain insight into sustainable practices that consider greenhouse gas emissions, water footprint, and biodiversity.

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Sustainable and Healthy Food in Schools: Connecting Health and the Environment

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  1. How health and the general environment are connected throughdiet and nutrition? What does healthy and sustainable mean for food in schools? Dr. Jennie Macdiarmid

  2. What does sustainable mean? fat & sugar healthy value for money tasty quality business local pleasurable convenient culturally acceptable seasonal greenhouse gases biodiversity waterfootprint

  3. Sustainable and healthy food in schools Health • Schools (Health Promotion and Nutrition (Scotland) Act 2007 - food & nutrient standards Social • acceptability, preferences Economic • affordable • budgets Environment • climate change (i.e. greenhouse gas emissions) • food waste • water use • land use We need to maintain healthy ecosystems so that we can provide food for generations to come with minimal negative impact to the environment. www.scottishschoolmeals.co.uk/sustainability/

  4. Greenhouse gas emissions in the food system CH4 CO2 CO2 N2O CO2 CO2 production processing retail consumption composting CO2 CH4 food waste

  5. Greenhouse gas emissions of food red meat (beef/lamb) dairy products pork / white meat / fish / eggs fruits / vegetables / beans / pulses cereals sugar • But it depends: • - production method • location / season • processing & storage

  6. Example of meals in primary schools Red meat (i.e. beef, lamb, venison, pork) ~ 30% meals offered Nutritional requirements for food and drink in schools: recommends 2 x week offered ~4 x week (range 2- 6)

  7. GHG emissions: examples of school meals %

  8. Reformulate meals: reduce meat by a third kgCO2e/ serving

  9. Food waste in schools Sustainability issues - embedded energy in uneaten food (e.g. GHGE) • cost in purchasing food, preparing & and disposal of waste • lost nutritional benefits of uneaten food • likes and dislikes of the food Survey in England (2009-10) - 30 primary schools / 9 secondary schools in England (3 weeks) • waste collected and sorted from all the schools WRAP 2011 http://www.wrap.org.uk/sites/files/wrap/Food%20waste%20in%20schools%20full%20report%20.pdf

  10. 80,382 tonnesfood waste in schoolper yr (83% avoidable) 69% waste in primary schools: • 72% canteen, kitchen • 22% classroom, play ground • 6% other. e.g. staffroom most common foods 49% fruit & vegetables 17% mixed dishes greenhouse gas emissions http://www.wrap.org.uk/sites/files/wrap/Water%20and%20Carbon%20Footprint%20report%20Final%2C%20Nov%202011.pdf

  11. Vision for sustainable food in schools seasonal local greenhouse gases water use land use biodiversity

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