Food Science

Abstract

The project will focus on food provisioning practices, meal preparation and the management of surplus and discarded food in educational institutions (EIs).

The review of practices will be based on sustainability factors such as environmental impact, nutritional quality and affordability and will provide insights into the current state of sustainable food provision in EIs.

The results of the project will serve as a basis for the development of good practice examples and balanced menus that will be tested in a real-life setting of a pilot intervention in selected EIs.

The project will explore the links between sustainable and healthy food choices and their impact on children's menu acceptability and the amount of food waste. The project also aims to assess the readiness of EIs to promote sustainable and healthy food practices.

Researchers

• link to Sicris

The phases of the project and their realization 

The research project is structured in five work packages (WPs), which are further divided into individual work tasks. The key phases of the project implementation by work package are as follows:

WP 1 Project coordination and management

WP 2 Comprehensive review and analysis of the state of the art of nutrition practices in the EIs

DS 3 Systematic review and evaluation of monthly menus in the EIs

DS 4 Pilot testing of good practices and acceptability of more sustainable menus

S 5 Dissemination and promotion of research results

Project partners

• National Institute of Public Health
• National Laboratory of Health, Environment and Food