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Author(s): Graça, J.
Roque, L.
Guedes, D.
Campos, L.
Truninger, M.
Godinho, C.
Vinnari, M.
Date: 2022
Title: Enabling sustainable food transitions in schools: A systemic approach
Volume: 124
Number: 13
Pages: 322 - 339
ISSN: 0007-070X
DOI (Digital Object Identifier): 10.1108/bfj-11-2021-1188
Keywords: Planetary health diet
School meals
Meat consumption
Plant-based diets
Sustainable consumption
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.
Peerreviewed: yes
Access type: Open Access
Appears in Collections:CIS-RI - Artigos em revistas científicas internacionais com arbitragem científica

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