Assessment of Food Sustainability in School Canteens: Menu Quality and Environmental Performance

Joana Maria Sousa, Ana Catarina Teixeira and Margarida Liz Martins ()
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Joana Maria Sousa: Faculty of Nutrition and Food Sciences, University of Porto (FCNAUP), 4150-180 Porto, Portugal
Ana Catarina Teixeira: Municipal Education Division of the Guimarães City Council, 4804-53 Guimarães, Portugal
Margarida Liz Martins: Coimbra Health School, Polytechnic University of Coimbra, 3045-093 Coimbra, Portugal

Sustainability, 2025, vol. 17, issue 12, 1-13

Abstract: This study aims to evaluate the environmental performance and menu sustainability in Portuguese primary school canteens. A total of 58 canteens were assessed using two checklists: one evaluating the sustainability and nutritional quality of menus (maximum score: 183 points), another assessing canteen environmental performance (maximum score: 195 points). Canteens were categorized into four performance levels based on their final scores: Very good (90–100%), Good (75–89.9%), Acceptable (50–74.9%), and Not Acceptable (<50%). The mean sustainability score was 130.5 ± 2.8. None of the canteens fully meet the recommended standards for vegetable portion sizes, reuse of leftovers, or inclusion of pulses in soups. The average environmental performance score was 137.9 ± 12.2. Canteens with on-site meal preparation demonstrated better environmental performance (142.3 ± 2.5) than those relying on off-site prepared meals (106.0 ± 3.6; p < 0.001). Additionally, canteens serving more than 150 meals daily achieved higher environmental performance scores (144.5 ± 1.7) compared to those serving fewer than 50 meals (125.5 ± 18.3). No significant correlation was observed between environmental performance and menu sustainability scores. Findings indicate a generally positive evaluation of both environmental performance and menu sustainability. Nevertheless, substantial improvements are needed, particularly in ensuring adequate vegetable portion sizes, minimizing food waste, and increasing the inclusion of plant-based protein sources.

Keywords: food system; school canteens; sustainability; environmental performance; school meals (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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