and social impacts Angela Tregear, Mary Brennan, Maysara Sayed - - PowerPoint PPT Presentation

Public Sector Food Procurement for School Meals in Europe: evaluation of the environmental, economic and social impacts

Angela Tregear, Mary Brennan, Maysara Sayed University of Edinburgh Business School

with Irena Colić Barić, Martina Bituh, Ružica Brečić, Ana Ilić University of Zagreb, Croatia Jelena Filipović, Zorica Aničić, University of Belgrade, Serbia Filippo Arfini, Beatrice Biasini, Daniele Del Rio, Michele Donati, Francesca Giopp, Gianluca Lanza, Alice Rosi, Francesca Scazzina University of Parma, Italy Efthmia Tsakiridou, Konstadinos Mattas, Christos Karelakis, Alexandros Gkatsikos, Ioannis Papadopoulos Aristotle University of Thessaloniki, Greece Steve Quarrie, Ratko Bojović European Training Academy, Serbia

Background to the Research

Sustainable procurement… ‘low cost’ → ‘local/organic’ But what are impacts of different procurement models? Our research: case studies of 10 primary school meal services in 5 European countries, investigating: ➢What are their carbon footprints? ➢How much of the budgets stay in the local area? ➢How are the relations between people in the chains? ➢What’s on the menu and how nutritious are the meals? ➢How much food do children waste?

GREECE Thessaloniki (LOW) Kastoria (LOC) SERBIA Belgrade Novi Sad (LOW & LOC) CROATIA Zagreb (LOW & LOC) UK Inverclyde (LOW) Durham (LOC) ITALY Parma (LOC-ORG) Lucca(ORG)

The Case Studies…

what was the carbon footprint of

the case services?

We measured emissions from: ➢ Production, processing and upstream transport of foods ➢ Downstream transport of foods, from wholesalers to kitchens/schools ➢ Waste disposal

First, which foods were purchased by the schools…? (kgs per average meal)

… and so what were the carbon footprints?

(kgs C0₂e per average meal)

How much of the meals budgets stayed in their local areas?

➢ We tracked budget spend on staff and suppliers (local + non-local) ➢ We estimated how staff and suppliers respend that money (local + non-local)

How were school meals budgets spent…?

2.15 2.28 2.37 1.59 1.89 2.01 2.46 2.12 2.28 2.25

0.00 0.50 1.00 1.50 2.00 2.50

0% 20% 40% 60% 80% 100% 120% 140% 160%

Local Staff Non-Local Staff Local Suppliers Non-Local Suppliers Other Direct Costs LM3

LOC LOW

CROATIA

LOC LOW

GREECE

LOC-ORG ORG

ITALY

LOC LOW

SERBIA

LOC LOW

UK

…so how much value was returned to local area?

(1 = low; 3 = high)

How good were relations between people in school meals chains/services?

• Relations between supply chain members, and

between suppliers and schools, stronger in LOC cases than the LOW cases... ➢... Brings flexibility and resilience to supply chains, and educational/community benefits

• In schools, mixed relations between catering

and teaching staff… meals services often work in isolation from the rest of school life. ➢To maximise social benefits, develop stronger connections between suppliers, the meals service and schools, and promote a more integrated role for catering staff

The School Canteens: What was on the menu and how nutritious were the meals?

➢ Food composition analysis of sample of daily menus

Chicken curry with rice

• r

Tomato & basil pasta

• r

Toasted sandwich

• r

Baked potato

Nutritional Analysis of the Menus

• High proportion of daily menus met

standards for some nutrients, e.g. protein…

• But many were deficient/excessive in others,

e.g. energy, carbohydrates, total fat…

• Nutritional quality dependent on:

➢Implementing national standards framework ➢Involving nutritionists in menu design

How much food was wasted?

➢ Plate waste collected from total of 179 lunch services

% of food served collected as plate waste

• To reduce food waste:

➢Valorise catering staff & environment ➢Increase lunchtime supervision and support

Thank you for your attention!

For more information: www.strength2food.eu