{"id":96610,"date":"2023-12-21T11:35:58","date_gmt":"2023-12-21T10:35:58","guid":{"rendered":"https:\/\/aprifel-pp.mentalworks.biz\/?post_type=article_revue&p=96610"},"modified":"2023-12-21T11:36:05","modified_gmt":"2023-12-21T10:36:05","slug":"school-canteens-in-dijon-france-vegetarian-meals-have-lower-greenhouse-gas-emissions-compared-to-non-vegetarian-meals","status":"publish","type":"article_revue","link":"https:\/\/aprifel-pp.mentalworks.biz\/en\/global-fv-newsletter-article\/school-canteens-in-dijon-france-vegetarian-meals-have-lower-greenhouse-gas-emissions-compared-to-non-vegetarian-meals\/","title":{"rendered":"School canteens in Dijon, France: vegetarian meals have lower greenhouse gas emissions compared to non-vegetarian meals"},"content":{"rendered":"\n
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\n Lucile Marty<\/strong>\n Centre des Sciences du Go\u00fbt et de l\u2019Alimentation, CNRS, INRAE, Institut Agro, Universit\u00e9 de Bourgogne Franche-Comt\u00e9, Dijon, France <\/span>\n <\/div>\n
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In order to reduce environmental impacts of school canteen while respecting nutritional composition regulations, EGAlim law was adopted in France since 2018 to serve a weekly vegetarian meal in school canteens. However, meat-free meals are often perceived as inadequate to cover children\u2019s nutritional needs. A recent study aims to assess the nutritional quality and greenhouse gas emissions (GHGE) of 249 vegetarian and non-vegetarian school meals served in primary schools in Dijon, France, in 2019. According to this work, increasing the frequency of vegetarian meals, by serving egg-based, dairy-based or vegan recipes more frequently, would reduce GHGE while maintaining adequate nutritional quality of primary school meals.<\/strong><\/p>\n\n\n\n

Tackling non-communicable diseases<\/strong> and environmental threats<\/strong> such as global warming, atmospheric and water pollution and deforestation are gaining interest <\/strong>globally. In this context, a shift towards a more sustainable food systems<\/strong> involving dietary changes are becoming essential to improve the nutritional quality and environmental impact of our diet (Clark et al., 2019<\/a> ; Willett et al., 2019<\/a>). One of the effective levers to face this challenge is offering nutritious and environmentally friendly meals in school canteen<\/strong>, a place where social norms related to eating are established and where significant share of food are consumed by children (Coleman et al., 2021<\/a>). In France, a law was adopted in 2018 (EGAlim) that includes measures related to school catering aiming to promote sustainable school meals (L\u00e9gifrance, 2018<\/a>). The objectives of EGAlim law were amended in 2021 by the Climate and Resilience by encouraging more vegetarian meals up to a daily vegetarian option at primary school canteens<\/strong> (Ministry of Food Agriculture, 2021<\/a>).<\/p>\n\n\n\n

While reducing animal proteins is key to building more environmentally friendly food systems, the challenge is to demonstrate that adequate nutritional quality could be maintained as a meat-free meal is often perceived as inadequate to cover children\u2019s nutritional needs (Vieux et al., 2018<\/a>). Therefore, the present study (Dahmani et al., 2022<\/a>) aims to assess the nutritional quality and greenhouse gas emissions <\/strong>(GHGE) of 249 vegetarian and non-vegetarian school meals <\/strong>served in primary schools in Dijon, France<\/strong>, in 2019.<\/p>\n\n\n\n

Description of nutritional quality and environmental impact of school meals<\/h2>\n\n\n\n

Total weight, energy content, the overall nutritional quality using the indicators \u201cMean Adequacy Ratio (MAR)<\/span>