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.
|Number of pages||8|
|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 noteFunding Information:
The authors with to thank the Engineering and Physical Sciences Research Council for their support under the Liveable Cities (EP/J017698) Programme Grant .
© 2017 The Authors. Published by Elsevier Ltd.
- Carbon footprint
- Environmental impact
- Food consumption
- School meal
- Water footprint
ASJC Scopus subject areas