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Institutional food services, such as school canteens, significantly contribute to the environmental impact of food systems due to the high volume of meals served and their influence on dietary habits, particularly among younger populations. This study assessed the carbon footprint (CF) of all the dishes on the menu offered by a college canteen in central Portugal, including meat, fish/seafood, and vegan options. Nutritional adequacy was also evaluated, defined as the percentage of dishes meeting established nutritional guidelines. The findings revealed that meat-based dishes had the highest CF, followed by fish/seafood options, while vegan dishes exhibited the lowest environmental impact. In terms of nutritional adequacy, meat and fish/seafood dishes frequently exceeded recommended levels of protein and lipids, making them the least nutritionally balanced. These results indicate that reducing animal-based protein sources in institutional menus could effectively lower carbon emissions while enhancing nutritional quality. Promoting plant-based alternatives and adjusting portion sizes of meat and fish can support both environmental sustainability and public health objectives.

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Assessing the Carbon Footprint of Meals: A Case Study from a Portuguese College Canteen

  • 会议论文

  • 发表日期：

    2026年

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  • C. Guimarães,
  • B. Caseiro,
  • B. Bento,
  • C. Costa,
  • D. Moskalenko,
  • E. Manuel,
  • I. Neto,
  • J. Simões,
  • M. Chinita,
  • R. Henriques,
  • S. Ferreira,
  • D. C. Vaz,
  • C. Pereira,
  • V. S. Ribeiro

摘要

Institutional food services, such as school canteens, significantly contribute to the environmental impact of food systems due to the high volume of meals served and their influence on dietary habits, particularly among younger populations. This study assessed the carbon footprint (CF) of all the dishes on the menu offered by a college canteen in central Portugal, including meat, fish/seafood, and vegan options. Nutritional adequacy was also evaluated, defined as the percentage of dishes meeting established nutritional guidelines. The findings revealed that meat-based dishes had the highest CF, followed by fish/seafood options, while vegan dishes exhibited the lowest environmental impact. In terms of nutritional adequacy, meat and fish/seafood dishes frequently exceeded recommended levels of protein and lipids, making them the least nutritionally balanced. These results indicate that reducing animal-based protein sources in institutional menus could effectively lower carbon emissions while enhancing nutritional quality. Promoting plant-based alternatives and adjusting portion sizes of meat and fish can support both environmental sustainability and public health objectives.