Har skolmaten från Härryda kommuns gymnasieskola blivit mer miljömässigt hållbar sedan 1993?

Translated title of the thesis: Have the school meals in Härryda kommun become more environmental sustainable since 1993?
  • Susanna Rosenlind

    Student thesis: Bachelor

    Abstract

    Introduction-Targets have been set at both global and national levels to fight the climate changes that are happening on our planet. Food and meals directly and indirectly affect several of these goals. For more than a decade the Meal service-department in Härryda kommun have been working on making their school meals more sustainable and now they want a follow-up on that. 

    Aims- To investigate if and in that case how the carbon footprint from the high school of Härryda kommun’s school meals has changed from 1993 to 2020. A second purpose is to investigate any changes in the content of the school lunches referred to foods.

    Materials and methods-In order to investigate possible changes in carbon footprints over time, samples of school lunches in the time period 1993-2020 have been calculated. In order to see any changes in the content of the school lunches, frequencies of five selected foods have been studied.

    Results-There is no significant difference in CO₂e between period 1 (1993 + 1998 + 2003) and period 2 (2013 + 2018 + 2020). There are small tendencies that indicate a decrease in carbon footprint from the school meals in the last decade. The presence of pure beef, products of pig and rice have decreased in the school meals, while plant-based protein and meat from birds have increased.

    Conclusion-No significant difference in climate imprint between 1993 and 2020 could be determined. There were obvious changes in the content of the school lunches with regard to food during the same time period.

    Date of Award2020-Jul-06
    Original languageSwedish
    SupervisorElisabet Rothenberg (Supervisor) & Viktoria Olsson (Examiner)

    Educational program

    • Culinary Arts and Food Sciences

    University credits

    • 15 HE credits

    Swedish Standard Keywords

    • Natural sciences (1)

    Keywords

    • carbon footprint
    • co₂e
    • greenhouse gas emissions (ghge)
    • public meals
    • sustainability
    • agenda 2030
    • eat lancet
    • sustainable development goals

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