Observational studyPublic health nutrition2025
Nutritional and environmental assessment of school menus served, consumed and wasted in primary schools in Spain: a comparison of public and charter schools.
Observational study in Public health nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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3 authors.
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Abstract
objectiveTo assess the nutritional composition, adequacy and environmental impact of menus served, consumed and wasted by 11-12-year-old students in public and charter schools in northern Spain.
designA cross-sectional observational study (2017-2018) involving photographing menus before and after consumption, visual portion size estimation using a validated photographic catalogue and food waste assessment via the quarter-waste visual method. Nutritional composition was analysed using food composition databases and greenhouse gas emissions using life cycle assessment data.
settingTen primary schools (five public and five charter) in northern Spain.
participants1000 school menus for students aged 11-12 years.
resultsMenus served exceeded energy recommendations (791·5 (sd 176·7) kcal) and were high in fat (39·7 (sd 13·4) g), protein (29·7 (sd 10·0) g) and Na (980·4 (sd 302·2) mg) but low in carbohydrates (74·7 (sd 18·1) g), fibre (8·8 (sd 3·7) g) and several micronutrients. Food waste averaged 140·5 g per menu, mainly vegetables and fruit, leading to nutrient losses, particularly in fibre, vitamins A and C and Fe. The carbon footprint of menus averaged 1·489 kg CO
conclusionsMenus showed nutritional imbalances, with excessive energy and Na and insufficient fibre and several micronutrients. Food waste worsened dietary adequacy while increasing environmental impact. Public schools offered more nutrient-rich food but faced greater waste compared with charter schools. Institutional differences suggest the need for tailored strategies to enhance both nutritional quality and sustainability.
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