Nutritional and environmental assessment of school menus served, consumed and wasted in primary schools in Spain: a comparison of public and charter schools

Menus showed nutritional imbalances, with excessive energy and Na and insufficient fibre and several micronutrients. Food waste worsened dietary adequacy while increasing environmental impact. Public schools offered more nutrient-rich food but faced greater waste compared with charter schools. Institutional differences suggest the need for tailored strategies to enhance both nutritional quality and sustainability.