Contribution of school meals to climate change and water use in England

Valeria De Laurentiis; Dexter V.L. Hunt; Christopher D.F. Rogers

doi:10.1016/j.egypro.2017.07.241

Contribution of school meals to climate change and water use in England

Valeria De Laurentiis^*, Dexter V.L. Hunt, Christopher D.F. Rogers

^*Corresponding author for this work

Civil Engineering

Research output: Contribution to journal › Conference article › peer-review

7 Citations (Scopus)

Abstract

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.

Original language	English
Pages (from-to)	204-211
Number of pages	8
Journal	Energy Procedia
Volume	123
DOIs	https://doi.org/10.1016/j.egypro.2017.07.241
Publication status	Published - 2017
Event	1st International Conference on Sustainable Energy and Resource Use in Food Chains, ICSEF 2017 - Berkshire, United Kingdom Duration: 19 Apr 2017 → 20 Apr 2017

Bibliographical note

Funding Information:
The authors with to thank the Engineering and Physical Sciences Research Council for their support under the Liveable Cities (EP/J017698) Programme Grant .

Publisher Copyright:
© 2017 The Authors. Published by Elsevier Ltd.

Keywords

Carbon footprint
Environmental impact
Food consumption
LCA
School meal
Water footprint

ASJC Scopus subject areas

Energy(all)

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

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10.1016/j.egypro.2017.07.241

Cite this

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title = "Contribution of school meals to climate change and water use in England",

abstract = "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.",

keywords = "Carbon footprint, Environmental impact, Food consumption, LCA, School meal, Water footprint",

author = "{De Laurentiis}, Valeria and Hunt, {Dexter V.L.} and Rogers, {Christopher D.F.}",

note = "Funding Information: The authors with to thank the Engineering and Physical Sciences Research Council for their support under the Liveable Cities (EP/J017698) Programme Grant . Publisher Copyright: {\textcopyright} 2017 The Authors. Published by Elsevier Ltd.; 1st International Conference on Sustainable Energy and Resource Use in Food Chains, ICSEF 2017 ; Conference date: 19-04-2017 Through 20-04-2017",

year = "2017",

doi = "10.1016/j.egypro.2017.07.241",

language = "English",

volume = "123",

pages = "204--211",

journal = "Energy Procedia",

issn = "1876-6102",

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TY - JOUR

T1 - Contribution of school meals to climate change and water use in England

AU - De Laurentiis, Valeria

AU - Hunt, Dexter V.L.

AU - Rogers, Christopher D.F.

N1 - Funding Information: The authors with to thank the Engineering and Physical Sciences Research Council for their support under the Liveable Cities (EP/J017698) Programme Grant . Publisher Copyright: © 2017 The Authors. Published by Elsevier Ltd.

PY - 2017

Y1 - 2017

N2 - 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.

AB - 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.

KW - Carbon footprint

KW - Environmental impact

KW - Food consumption

KW - LCA

KW - School meal

KW - Water footprint

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U2 - 10.1016/j.egypro.2017.07.241

DO - 10.1016/j.egypro.2017.07.241

M3 - Conference article

AN - SCOPUS:85032872952

SN - 1876-6102

VL - 123

SP - 204

EP - 211

JO - Energy Procedia

JF - Energy Procedia

T2 - 1st International Conference on Sustainable Energy and Resource Use in Food Chains, ICSEF 2017

Y2 - 19 April 2017 through 20 April 2017

ER -

Contribution of school meals to climate change and water use in England

Abstract

Bibliographical note

Keywords

ASJC Scopus subject areas

UN SDGs

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Cite this