C M Balzaretti1, V Ventura2, S Ratti1, G Ferrazzi3, A Spallina1, M O Carruba4, M Castrica1. 1. Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Milan, Italy. 2. Department of Environmental Science and Policy, Università degli Studi di Milano, Milan, Italy. vera.ventura@unimi.it. 3. Department of Environmental Science and Policy, Università degli Studi di Milano, Milan, Italy. 4. Department of Medical Biotechnology and Translational Medicine, Center for the Study and Research on Obesity, Università degli Studi di Milano, Milan, Italy.
Abstract
PURPOSE: This work analyses the meal supply in primary schools in Italy to highlight new areas of inefficiency upstream of the food chain, regarding the size of the food portions specified in public tenders. A lack of conformity of food portions can potentially lead to a double negative externality affecting the sustainability of school meals: overweight children and food waste. METHOD: Based on the data contained in the contract between municipalities and school catering services, the analysis was performed on the portion sizes (in grams) of the main food products included in the school menu for each regional capital (RC) in Italy. Data analysis regarded two main aspects: consistency of food portions within regions and adherence to national standards for childrens. RESULTS: The results revealed great discrepancies amongst regions and in several cases, portion sizes significantly larger than the reference values of standard portions for school catering. The study also profiles RC on the basis of portion sizes, school meal attendance, and childhood obesity rates. CONCLUSIONS: School meals have the potential to educate the next generation regarding healthy eating habits, and thus play a leading role in obesity prevention in children. Similarly, the educational role of eating at school can contribute to raising children's awareness about one of the most urgent environmental challenges-food waste-by introducing the best strategies for waste reduction, reuse, and recycling. Results have economic, social, health, and environmental implications and highlight the need to revisit policies to introduce new solutions for more sustainable and healthy school canteens in Italy. LEVEL OF EVIDENCE: Level V, descriptive studies.
PURPOSE: This work analyses the meal supply in primary schools in Italy to highlight new areas of inefficiency upstream of the food chain, regarding the size of the food portions specified in public tenders. A lack of conformity of food portions can potentially lead to a double negative externality affecting the sustainability of school meals: overweight children and food waste. METHOD: Based on the data contained in the contract between municipalities and school catering services, the analysis was performed on the portion sizes (in grams) of the main food products included in the school menu for each regional capital (RC) in Italy. Data analysis regarded two main aspects: consistency of food portions within regions and adherence to national standards for childrens. RESULTS: The results revealed great discrepancies amongst regions and in several cases, portion sizes significantly larger than the reference values of standard portions for school catering. The study also profiles RC on the basis of portion sizes, school meal attendance, and childhood obesity rates. CONCLUSIONS: School meals have the potential to educate the next generation regarding healthy eating habits, and thus play a leading role in obesity prevention in children. Similarly, the educational role of eating at school can contribute to raising children's awareness about one of the most urgent environmental challenges-food waste-by introducing the best strategies for waste reduction, reuse, and recycling. Results have economic, social, health, and environmental implications and highlight the need to revisit policies to introduce new solutions for more sustainable and healthy school canteens in Italy. LEVEL OF EVIDENCE: Level V, descriptive studies.
Entities:
Keywords:
Childhood obesity; Food waste; Portion size; School meals; Sustainable public procurement
Authors: Joseph Langley; Alaster Yoxall; Geoff Heppell; Elena Maria Rodriguez; Steve Bradbury; Roger Lewis; Joe Luxmoore; Alma Hodzic; Jenny Rowson Journal: Waste Manag Res Date: 2009-05-26
Authors: F L Lombardo; A Spinelli; G Lazzeri; A Lamberti; G Mazzarella; P Nardone; V Pilato; M Buoncristiano; M Caroli Journal: Eur J Clin Nutr Date: 2014-09-17 Impact factor: 4.016
Authors: Hayley Syrad; Clare H Llewellyn; Laura Johnson; David Boniface; Susan A Jebb; Cornelia H M van Jaarsveld; Jane Wardle Journal: Sci Rep Date: 2016-06-20 Impact factor: 4.379
Authors: Fiorella Pia Salvatore; Alessia Spada; Francesca Fortunato; Demetris Vrontis; Mariantonietta Fiore Journal: Int J Environ Res Public Health Date: 2021-04-27 Impact factor: 3.390
Authors: Michele O Carruba; Antonio Caretto; Antonino De Lorenzo; Giuseppe Fatati; Andrea Ghiselli; Lucio Lucchin; Claudio Maffeis; Alexis Malavazos; Giuseppe Malfi; Enrica Riva; Chiara Ruocco; Ferruccio Santini; Marco Silano; Alessandra Valerio; Andrea Vania; Enzo Nisoli Journal: Eat Weight Disord Date: 2021-10-19 Impact factor: 3.008
Authors: Karin Höijer; Caroline Lindö; Arwa Mustafa; Maria Nyberg; Viktoria Olsson; Elisabet Rothenberg; Hanna Sepp; Karin Wendin Journal: Int J Environ Res Public Health Date: 2020-01-18 Impact factor: 3.390