Reducing meat and increasing plant-based foods in school lunches can dramatically lower their environmental footprint – by up to 50% – according to new research. The study, conducted by researchers from the Universitat Oberta de Catalunya (UOC), the Barcelona Institute for Global Health (ISGlobal), and other leading institutions, examined dietary guidelines used in Catalan schools over nearly two decades. The findings highlight how seemingly small changes in school menus can yield significant sustainability benefits.
The Shift Towards Sustainable School Meals
For years, school food policies have focused primarily on nutritional value. However, the growing urgency of climate change and resource depletion demands a broader perspective. Researchers analyzed four iterations of dietary guidelines published by the Public Health Agency of Catalonia (ASPCAT) – in 2005, 2012, 2017, and 2020 – to assess how sustainability criteria have influenced environmental impact.
The results show a clear trend: each update incorporated more environmentally conscious recommendations, leading to progressively lower footprints. The 2020 guidelines reduced the overall impact by 40% compared to 2005, with some indicators – such as human toxicity and fossil resource use – showing reductions exceeding 50%.
Meat vs. Legumes: The Core of the Change
The study identified second courses, particularly meat and fish, as the biggest contributors to environmental impacts. By prioritizing plant-based proteins – legumes, beans, lentils – and diversifying cereal intake, school meals could cut their environmental footprint by roughly half. This isn’t just about reducing greenhouse gas emissions; it also addresses water scarcity, acidification, and mineral resource depletion.
While fruit and rice contribute to water consumption, researchers emphasize their nutritional importance. Instead of eliminating them, the study suggests replacing rice with more climate-resilient grains, further reducing environmental strain.
Overcoming Barriers to Adoption
Despite clear benefits, shifting to more sustainable school menus faces resistance. One major hurdle is the false belief that plant-based meals are bland or nutritionally inadequate. Another is children’s reluctance to eat unfamiliar or unappealing foods.
To overcome these barriers, the study stresses collaboration between families, school staff, and kitchen workers. Attractive presentation, creative cooking, and education about the benefits of plant-based diets are crucial for acceptance. Ensuring menus maintain macronutrient balance and nutritional quality is also essential.
Implications for Spain and Beyond
Although the study focused on Catalan guidelines, its findings have broader implications. Spain’s recent Royal Decree promoting healthy and sustainable eating in schools aligns with these principles. The research offers practical insights for implementing similar changes nationwide.
The study concludes that shifting school meals towards greater sustainability isn’t just feasible, it’s necessary. By prioritizing plant-based foods and reducing reliance on resource-intensive meats, schools can play a vital role in fostering a more sustainable food system and healthier future generations
