Evaluation of Greenhouse Gas Emissions, Water Footprint, Land Use and Energy Use for Menus Served to Children in a Nursery School: A Case Study Çocuklara Sunulan Menülerin Sera Gazı Emisyonu, Su Ayak İzi, Arazi ve Enerji Kullanımı Açısından Değerlendirilmesi: Bir Kreş Örneği
Akademik Gida, cilt.24, ss.45-51, 2026 (Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 24
- Basım Tarihi: 2026
- Doi Numarası: 10.24323/akademik-gida.2004226
- Dergi Adı: Akademik Gida
- Derginin Tarandığı İndeksler: Scopus, Academic Search Ultimate (EBSCO)
- Sayfa Sayıları: ss.45-51
- Anahtar Kelimeler: Environmental impact, Greenhouse gas emissions, Sera gazı emisyonu, Su ayak izi, Sustainability, Sustainable nutrition, Sürdürülebilir beslenme, Sürdürülebilirlik, Water footprint, Çevresel etki
- İstanbul Gelişim Üniversitesi Adresli: Evet
Özet
Awareness of “sustainable nutrition” in preschool children should initially be promoted through menus provided in nursery schools. The aim of this study was to determine the greenhouse gas emissions (GHGE), water footprint, land use and energy use values of seasonal menus served in a private nursery school. The GHGE, land use and energy use values were calculated using data from studies based on life cycle assessment while water footprint values were determined by studies based on the method developed by the Water Footprint Network. The GHGE values of menus were the highest in summer (2.59±0.22 kg CO2 eq/kg), the lowest in autumn (1.83±0.18 kg CO2 eq/kg); water footprint were the highest in summer (1544.68±110.30 L/kg), and the lowest in winter (1141.13±65.12 L/kg). The energy and protein values of foods showed strong positive correlations with GHGE, water footprint, land use and energy use. A higher proportion of animal-source foods in menus was associated with higher GHGE, water footprint, land use and energy use values. On the other hand, animal-source foods are indispensable components of childhood nutrition owing to their high biological value protein and micronutrient contents. Therefore, when planning menus, it is important that they prioritize children’s nutritional requirements while being seasonally appropriate and balanced in terms of plant- and animal-source foods in line with sustainability principles.