Food procurement in upper secondary schools in a Norwegian county: nutritional quality and environmental impacts.

Background: Public food procurement has the potential to play a significant role in transforming the food system. Objective: This study aimed to investigate the nutritional quality and environmental impacts of food procurement in public upper secondary schools within a large county in Norway. Design: A cross-sectional study with food procurement data from 35 upper secondary school canteens, analysed using a food-and-nutrient calculation system at the University of Oslo, which also includes a life cycle assessment (LCA) food database. Results: Food procurement amongst school canteens did not align with guidelines for food and meals in upper secondary schools and recommendations for nutritional considerations in public food procurement. There was considerable variability between the schools' food procurement regarding nutritional quality and environmental impacts. However, on average, high levels of saturated fat and added sugar, as well as inadequate levels of folate, vitamin D, iron and iodine, were observed. Red meat and dairy products exhibited the most significant environmental impacts between the food groups. Discussion: Few studies have utilised food procurement data to evaluate nutritional quality and environmental impacts of school meals. Using food procurement instead of actual consumption data introduces some uncertainties, including limited knowledge about the amount of food waste, quantities actually consumed and demographics of the canteen users. Identifying key nutrients of concern can be invaluable in guiding meal planning and food procurement, especially in a school setting. Our environmental analysis supported current literature by illustrating the high impact of animal-based foods relative to plant-based foods. Conclusions: The present study found both nutritional and environmental limitations in food procurement in public upper secondary schools in a large Norwegian county. Encouraging procurement of plant-based proteins and sustainably sourced fish whilst reducing purchases of full-fat dairy products would better align with the guidelines for food and meals in schools and reduce the environmental impact. Moreover, significant variability in procurement practices that do not comply with the guidelines suggests a need for clearer guidance and follow-up.