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Purpose <p>To evaluate changes in greenhouse gas emissions (GHGE) and nutritional composition of food procured for public meals for senior citizens from 2018 to 2022 in the city of Copenhagen. This provides a mid-way evaluation of the Food Strategy aimed at reducing the GHGE of public meals by 25% and assessing whether the municipality is on track to meet its reduction goals.</p> Methods <p>Each food item purchased was matched with food composition and GHGE data, both with and without carbon opportunity costs. Data was analyzed separately for 2018, 2022, and both halves of 2022, as well as for different settings. Additionally, materials and initiatives provided by the City of Copenhagen were identified.</p> Results <p>Across settings, a GHGE reduction of 14% (GHGE including carbon opportunity costs), and an 11% decrease in meat content was found from 2018 to 2022. Changes varied widely between settings with the largest reduction (30%) seen for the central kitchen producing mainly hot meals, while nursing homes providing full-day meals reduced GHGE by 10%. No changes were observed for the protein content, which did not meet the nutritional target for older adults. Municipal initiatives included meal guidelines and a recipe database provided in 2021. Additionally, by 2022, approx. one in five nursing homes, along with the central kitchen, had completed a tailored training program.</p> Conclusion <p>The municipality is making progress towards meeting GHGE reduction goals for public meals for senior citizens. Further efforts are needed to increase pulses and other protein-rich plant-based products in daily meals.</p>

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Providing healthy and climate-friendly public meals to senior citizens: a midway evaluation of a municipality’s food strategy

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年6月4日

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  • Anne Dahl Lassen,
  • Matilda Nordman,
  • Lene Møller Christensen,
  • Ellen Trolle

摘要

Purpose

To evaluate changes in greenhouse gas emissions (GHGE) and nutritional composition of food procured for public meals for senior citizens from 2018 to 2022 in the city of Copenhagen. This provides a mid-way evaluation of the Food Strategy aimed at reducing the GHGE of public meals by 25% and assessing whether the municipality is on track to meet its reduction goals.

Methods

Each food item purchased was matched with food composition and GHGE data, both with and without carbon opportunity costs. Data was analyzed separately for 2018, 2022, and both halves of 2022, as well as for different settings. Additionally, materials and initiatives provided by the City of Copenhagen were identified.

Results

Across settings, a GHGE reduction of 14% (GHGE including carbon opportunity costs), and an 11% decrease in meat content was found from 2018 to 2022. Changes varied widely between settings with the largest reduction (30%) seen for the central kitchen producing mainly hot meals, while nursing homes providing full-day meals reduced GHGE by 10%. No changes were observed for the protein content, which did not meet the nutritional target for older adults. Municipal initiatives included meal guidelines and a recipe database provided in 2021. Additionally, by 2022, approx. one in five nursing homes, along with the central kitchen, had completed a tailored training program.

Conclusion

The municipality is making progress towards meeting GHGE reduction goals for public meals for senior citizens. Further efforts are needed to increase pulses and other protein-rich plant-based products in daily meals.