Análise do impacto ambiental das refeições escolares no Litoral da Paraíba

Introduction: Food systems are one of the main contributors to global environmental impacts, including greenhouse gas emissions, excessive water use, and soil degradation. Objective: Given this scenario, the objective of this study was to analyze the environmental impact of foods served in school meals in public schools in municipalities along the coast of Paraíba, Brazil, using sustainability indicators such as carbon, water, and ecological footprints. Methods: The research was based on secondary data from the bidding processes for food procurement under the National School Feeding Program (PNAE) in 2022, and focused on quantifying the per capita impacts associated with the foods purchased for school meals. Results: The results indicated that the food groups "Meat and Offal" and "Poultry and Eggs" had the highest environmental impacts, with the largest values in carbon, water, and ecological footprints. In contrast, plant-based foods, such as legumes, cereals, and vegetables, showed lower impacts. Discussion: Thus, the results suggest that reducing the consumption of meat and processed foods, along with increasing plant-based and minimally processed options, could significantly reduce the environmental impact of school meals while contributing to the food and nutritional security of students. Conclusion: Therefore, adopting more sustainable dietary practices, aligned with PNAE guidelines in menu planning, is essential to promote student health and environmental preservation, and to enhance public food and nutrition policies, contributing to the Sustainable Development Goals (SDGs).