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Organic school meal systems – towards a more sustainable nutrition

Løes, Anne-Kristin and Nölting, Benjamin (2009) Organic school meal systems – towards a more sustainable nutrition. Agronomy Research , 7 (Special issue II ), pp. 647-653.

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Summary

Nutritional and health problems related to life style alarm European governments. The interest in school meals as a lever for change is increasing because young people reside
longer in public institutions and their often unsatisfactory eating patterns might be counterbalanced by healthy school food. Organic food contributes to sustainable nutrition, and hence is an interesting starting point for healthier menus and food education. The research
project ‘innovative Public Organic food Procurement for Youth’ (iPOPY) studies efficient ways to implement organic food in public serving outlets for young people. The project has four explorative work packages studying policies, supply chains and certification, the young
consumers’ perception and learning about sustainability and organic food, and health effects of organic menus in Denmark, Finland, Italy, and Norway. Finland and Italy serve a warm school meal daily for all pupils, whereas Denmark and Norway rely on packed lunch from home. Italy and Denmark have ambitious goals for organic food in schools, whereas Finland and Norway have not (yet). Political decisions are required, but not enough, to ensure well functioning organic school meal systems.


EPrint Type:Journal paper
Keywords:food chains, food procurement, school meals, policy
Subjects: Food systems > Policy environments and social economy
Food systems > Food security, food quality and human health
Food systems > Markets and trade
Research affiliation: European Union > CORE Organic > iPOPY
Deposited By: Løes, Anne-Kristin
ID Code:16335
Deposited On:28 Sep 2009 13:14
Last Modified:12 Apr 2010 07:41
Document Language:English
Status:Published
Refereed:Peer-reviewed and accepted

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