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Graça, J., Roque, L., Guedes, D., Campos, L., Truninger, M., Godinho, C....Vinnari, M. (2022). Enabling sustainable food transitions in schools: A systemic approach. British Food Journal. 124 (13), 322-339

J. D. Graça et al.,  "Enabling sustainable food transitions in schools: A systemic approach", in British Food Journal, vol. 124, no. 13, pp. 322-339, 2022

@article{graça2022_1715847286545,
	author = "Graça, J. and Roque, L. and Guedes, D. and Campos, L. and Truninger, M. and Godinho, C. and Vinnari, M.",
	title = "Enabling sustainable food transitions in schools: A systemic approach",
	journal = "British Food Journal",
	year = "2022",
	volume = "124",
	number = "13",
	doi = "10.1108/bfj-11-2021-1188",
	pages = "322-339",
	url = "https://www.emerald.com/insight/publication/issn/0007-070X"
}

TY  - JOUR
TI  - Enabling sustainable food transitions in schools: A systemic approach
T2  - British Food Journal
VL  - 124
IS  - 13
AU  - Graça, J.
AU  - Roque, L.
AU  - Guedes, D.
AU  - Campos, L.
AU  - Truninger, M.
AU  - Godinho, C.
AU  - Vinnari, M.
PY  - 2022
SP  - 322-339
SN  - 0007-070X
DO  - 10.1108/bfj-11-2021-1188
UR  - https://www.emerald.com/insight/publication/issn/0007-070X
AB  - 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.
ER  -