An optimal plan for food consumption with minimal environmental impact: the case of school lunch menus
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- 作者：Luca Benvenutia ; luca.benvenuti@uniroma1.it" class="auth_mail" title="E-mail the corresponding author ; Alberto De Santisa ; Fabio Santesartia ; Luigino Toccab
- 关键词：Carbon footprint ; Water footprint ; Food consumption pattern ; Environmental sustainability ; Nutrition
- 刊名：Journal of Cleaner Production
- 出版年：2016
- 出版时间：15 August 2016
- 年：2016
- 卷：129
- 期：Complete
- 页码：704-713
- 全文大小：447 K
文摘
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A procedure to define a school menu with minimal water/carbon footprint is proposed.
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The optimal menu significantly reduces water and carbon footprints.
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The procedure ensures a menu varied and attractive for children.
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The procedure ensures a menu with appropriate amount of energy and nutrients intake.
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The procedure is easy to implement, scalable and no additional cost is required.