Energy and nutritional value of lunch menus in Turkish universities: How they influence the ecological footprint

Abstract

The aim of this study was to evaluate the relationship between ecological footprints and the nutritional contents of lunch menus in universities. One-month lunch menus were evaluated from 70 state universities in seven geographic regions in Türkiye. The mean protein, carbohydrate, and fat of the menus were 44.1 ± 2.7 g, 113.7 ± 7.4 g, and 80.9 ± 6.3 g, respectively. Regional differences were observed in the nutrient composition of university lunch menus. The Black Sea region had the highest plant-based protein, while animal-based protein was highest in Eastern/Southeastern Anatolia (p < 0.05). The Mediterranean region had the highest vitamin B<inf>6</inf>, and sodium content was highest in the Marmara region (p < 0.05). The average carbon and water footprints of the menus were 2.26 ± 0.24 CO<inf>2</inf> eq/kg and 2.14 ± 0.16 m³/ton. A positive correlation was observed between menus' energy, saturated fat, vitamin B<inf>12</inf>, sodium, and iron contents and their carbon footprints (p < 0.05). Water footprints of menus were positively related to energy, total protein, animal-based protein, saturated fat, cholesterol, vitamin B<inf>12</inf>, sodium, and iron, and negatively associated with thiamine and zinc (p < 0.05). While a one-unit increase in saturated fat resulted in a 0.829-unit increase in carbon footprint, menus that increased by a unit in saturated fat increased their water footprint by 0.795 units. When evaluating menus, it is essential to consider nutritional content and environmental impacts together. Universities can design more sustainable and nutritious menus by prioritizing fruits, vegetables, legumes, nuts, seeds, and whole grains while moderately reducing red meat consumption, ultimately lowering ecological footprints and improving students' and staff's dietary quality.