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Assessment of Food Sustainability in School Canteens: Menu Quality and Environmental Performance

Author

Listed:
  • Joana Maria Sousa

    (Faculty of Nutrition and Food Sciences, University of Porto (FCNAUP), 4150-180 Porto, Portugal)

  • Ana Catarina Teixeira

    (Municipal Education Division of the Guimarães City Council, 4804-53 Guimarães, Portugal)

  • Margarida Liz Martins

    (Coimbra Health School, Polytechnic University of Coimbra, 3045-093 Coimbra, Portugal
    H&TRC—Health & Technology Research Center, Coimbra Health School, Polytechnic University of Coimbra, 3045-093 Coimbra, Portugal
    Sports and Physical Activity Research Center, University of Coimbra, 3040-248 Coimbra, Portugal
    Research Centre for Anthropology and Health, University of Coimbra, 3000-456 Coimbra, Portugal)

Abstract

This study aims to evaluate the environmental performance and menu sustainability in Portuguese primary school canteens. A total of 58 canteens were assessed using two checklists: one evaluating the sustainability and nutritional quality of menus (maximum score: 183 points), another assessing canteen environmental performance (maximum score: 195 points). Canteens were categorized into four performance levels based on their final scores: Very good (90–100%), Good (75–89.9%), Acceptable (50–74.9%), and Not Acceptable (<50%). The mean sustainability score was 130.5 ± 2.8. None of the canteens fully meet the recommended standards for vegetable portion sizes, reuse of leftovers, or inclusion of pulses in soups. The average environmental performance score was 137.9 ± 12.2. Canteens with on-site meal preparation demonstrated better environmental performance (142.3 ± 2.5) than those relying on off-site prepared meals (106.0 ± 3.6; p < 0.001). Additionally, canteens serving more than 150 meals daily achieved higher environmental performance scores (144.5 ± 1.7) compared to those serving fewer than 50 meals (125.5 ± 18.3). No significant correlation was observed between environmental performance and menu sustainability scores. Findings indicate a generally positive evaluation of both environmental performance and menu sustainability. Nevertheless, substantial improvements are needed, particularly in ensuring adequate vegetable portion sizes, minimizing food waste, and increasing the inclusion of plant-based protein sources.

Suggested Citation

  • Joana Maria Sousa & Ana Catarina Teixeira & Margarida Liz Martins, 2025. "Assessment of Food Sustainability in School Canteens: Menu Quality and Environmental Performance," Sustainability, MDPI, vol. 17(12), pages 1-13, June.
    • Handle: RePEc:gam:jsusta:v:17:y:2025:i:12:p:5346-:d:1675479
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    References listed on IDEAS

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    1. Dayanne da Costa Maynard & Mayara Daré Vidigal & Priscila Farage & Renata Puppin Zandonadi & Eduardo Yoshio Nakano & Raquel Braz Assunção Botelho, 2020. "Environmental, Social and Economic Sustainability Indicators Applied to Food Services: A Systematic Review," Sustainability, MDPI, vol. 12(5), pages 1-19, February.
    2. Grace Gardner & Wendy Burton & Maddie Sinclair & Maria Bryant, 2023. "Interventions to Strengthen Environmental Sustainability of School Food Systems: Narrative Scoping Review," IJERPH, MDPI, vol. 20(11), pages 1-17, May.
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