Publication
Enabling sustainable food transitions in schools: a systemic approach
| dc.contributor.author | Graça, João | |
| dc.contributor.author | Roque, Lisa | |
| dc.contributor.author | Guedes, David | |
| dc.contributor.author | Campos, Lucia | |
| dc.contributor.author | Truninger, Monica | |
| dc.contributor.author | Godinho, Cristina | |
| dc.contributor.author | Vinnari, Markus | |
| dc.date.accessioned | 2022-04-28T09:05:32Z | |
| dc.date.available | 2022-04-28T09:05:32Z | |
| dc.date.issued | 2022-04-19 | |
| dc.description.abstract | Purpose Recent reviews and reports have highlighted the need for integrated, context-specific efforts to enable sustainable food transitions. This study aimed to identify pathways to promote healthier and more environmentally friendly food practices in school contexts, with a focus on increased plant-based eating. Design/methodology/approach The study used a systemic approach with data collected from relevant stakeholders in an EU country (Portugal) at diverse levels of influence in the school meals system (i.e. proximal, intermediate, distal; from end-consumers to food providers, market actors, civil society organizations, and policy and decision-makers). Data from individual interviews (N = 33) were subjected to thematic analysis. Findings Meat-centric cultural perceptions of a 'proper meal' can be a socio-emotional barrier for sustainable food transitions in schools. Main pathways identified to unlock these transitions included: (1) Levering orientations toward ethical and environmentally beneficial consumption; (2) Improving and increasing the offer of plant-based meals; and (3) Mobilizing local communities and society. Originality/value The current findings suggest that promoting healthier and more environmentally friendly food practices in schools requires systemic, integrated approaches which focus on food consumption, food provision, and the broader political and sociocultural environment. | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.doi | 10.1108/BFJ-11-2021-1188 | pt_PT |
| dc.identifier.eid | 85129233828 | |
| dc.identifier.issn | 0007-070X | |
| dc.identifier.uri | http://hdl.handle.net/10400.14/37375 | |
| dc.identifier.wos | 000782835900001 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | pt_PT |
| dc.subject | Planetary health diet | pt_PT |
| dc.subject | School meals | pt_PT |
| dc.subject | Meat consumption | pt_PT |
| dc.subject | Plant-based diets | pt_PT |
| dc.subject | Sustainable consumption | pt_PT |
| dc.title | Enabling sustainable food transitions in schools: a systemic approach | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 339 | |
| oaire.citation.issue | 13 | |
| oaire.citation.startPage | 322 | |
| oaire.citation.title | British Food Journal | pt_PT |
| oaire.citation.volume | 124 | |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |
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