Optimizing school food supply: Integrating environmental, health, economic, and cultural dimensions of diet sustainability with linear programming
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Optimizing school food supply: Integrating environmental, health, economic, and cultural dimensions of diet sustainability with linear programming. / Colombo, Patricia Eustachio; Patterson, Emma; Elinder, Liselotte Schäfer; Lindroos, Anna Karin; Sonesson, Ulf; Darmon, Nicole; Parlesak, Alexandr.
In: International Journal of Environmental Research and Public Health, Vol. 16, No. 17, 3019, 2019.Research output: Contribution to journal › Journal article › Research › peer-review
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TY - JOUR
T1 - Optimizing school food supply: Integrating environmental, health, economic, and cultural dimensions of diet sustainability with linear programming
AU - Colombo, Patricia Eustachio
AU - Patterson, Emma
AU - Elinder, Liselotte Schäfer
AU - Lindroos, Anna Karin
AU - Sonesson, Ulf
AU - Darmon, Nicole
AU - Parlesak, Alexandr
N1 - Funding Information: Funding: This research was funded by FORMAS grant number 2016-00353 (L.S.E., E.P., A.K.L., A.P.). Publisher Copyright: © 2019 by the authors. Licensee MDPI, Basel, Switzerland.
PY - 2019
Y1 - 2019
N2 - 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.
AB - 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.
KW - Agenda 2030
KW - Children
KW - Greenhouse gas emissions
KW - Nutrition
KW - School meals
KW - Sustainability
U2 - 10.3390/ijerph16173019
DO - 10.3390/ijerph16173019
M3 - Journal article
C2 - 31438517
AN - SCOPUS:85071464096
VL - 16
JO - International Journal of Environmental Research and Public Health
JF - International Journal of Environmental Research and Public Health
SN - 1661-7827
IS - 17
M1 - 3019
ER -
ID: 317457344