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

Research output: Contribution to journalConference articlepeer-review

7 Citations (Scopus)


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 languageEnglish
Pages (from-to)204-211
Number of pages8
JournalEnergy Procedia
Publication statusPublished - 2017
Event1st International Conference on Sustainable Energy and Resource Use in Food Chains, ICSEF 2017 - Berkshire, United Kingdom
Duration: 19 Apr 201720 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.


  • Carbon footprint
  • Environmental impact
  • Food consumption
  • LCA
  • School meal
  • Water footprint

ASJC Scopus subject areas

  • Energy(all)


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