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The climate- and energy-efficient school kitchen : making school meals climate friendly and child friendly

  • In Germany, the consumer sector "food" is responsible for around 15% of greenhouse gas emissions (GHG). Due to the high demand for food outside the home, changes in this area have the potential to significantly boost climate-efficient nutrition, and this includes changes in school kitchens. Currently, about 264 kg of GHG emissions per year are attributable to the food served to each school child who has school lunch year-round. Therefore, the project "Climate and Energy Efficient Cooking in Schools" ("Klima- und Energieeffiziente Küche in Schulen” or KEEKS for short) sought to determine the status quo in the kitchens of 22 all-day schools serving a total of 5,000 lunches per day. This was done by taking energy measurements and analyzingIn Germany, the consumer sector "food" is responsible for around 15% of greenhouse gas emissions (GHG). Due to the high demand for food outside the home, changes in this area have the potential to significantly boost climate-efficient nutrition, and this includes changes in school kitchens. Currently, about 264 kg of GHG emissions per year are attributable to the food served to each school child who has school lunch year-round. Therefore, the project "Climate and Energy Efficient Cooking in Schools" ("Klima- und Energieeffiziente Küche in Schulen” or KEEKS for short) sought to determine the status quo in the kitchens of 22 all-day schools serving a total of 5,000 lunches per day. This was done by taking energy measurements and analyzing the equipment, technology and processes used in the kitchens, and by interviewing kitchen managers using guided interviews. Greenhouse gas emissions arising from menus and kitchen processes were calculated, potential savings were identified, and recommendations for action were developed and tested. The most effective measures - the reduction and substitution of meat and meat products and the establishment of efficient waste management systems - save around 10% of a school kitchen’s greenhouse gas emissions. The recommendations that have been developed can support kitchen staff in designing a climate-friendly, child-friendly, healthy and affordable menu in the school kitchen.show moreshow less

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Metadaten
Document Type:Peer-Reviewed Article
Author:Melanie Speck, Lynn Wagner, Xenia El Mourabit, Michael Scharp, Guido Reinhardt, Tobias Wagner, Sabine Schulz-Brauckhoff, Tobias Engelmann, Ruth Bartels
URN (citable link):https://nbn-resolving.org/urn:nbn:de:bsz:wup4-opus-78558
DOI (citable link):https://doi.org/10.4455/eu.2021.027
Year of Publication:2021
Language:English
Source Title (English):Ernaehrungs Umschau international
Volume:68
Issue:7
First Page:128
Last Page:133
Divisions:Nachhaltiges Produzieren und Konsumieren
Dewey Decimal Classification:640 Hauswirtschaft und Familienleben
OpenAIRE:OpenAIRE
Licence:License LogoCreative Commons - CC BY-NC-ND - Namensnennung - Nicht kommerziell - Keine Bearbeitungen 4.0 International