Cost of New Nordic Diet school meals

Research output: Contribution to journalJournal articlepeer-review

Standard

Cost of New Nordic Diet school meals. / Jensen, Jørgen Dejgård; Thorsen, Anne Vibeke; Damsgaard, Camilla Trab; Biltoft-Jensen, Anja.

In: British Food Journal, Vol. 117, No. 9, 2015, p. 2372-2386.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Jensen, JD, Thorsen, AV, Damsgaard, CT & Biltoft-Jensen, A 2015, 'Cost of New Nordic Diet school meals', British Food Journal, vol. 117, no. 9, pp. 2372-2386. https://doi.org/10.1108/BFJ-01-2015-0032

APA

Jensen, J. D., Thorsen, A. V., Damsgaard, C. T., & Biltoft-Jensen, A. (2015). Cost of New Nordic Diet school meals. British Food Journal, 117(9), 2372-2386. https://doi.org/10.1108/BFJ-01-2015-0032

Vancouver

Jensen JD, Thorsen AV, Damsgaard CT, Biltoft-Jensen A. Cost of New Nordic Diet school meals. British Food Journal. 2015;117(9):2372-2386. https://doi.org/10.1108/BFJ-01-2015-0032

Author

Jensen, Jørgen Dejgård ; Thorsen, Anne Vibeke ; Damsgaard, Camilla Trab ; Biltoft-Jensen, Anja. / Cost of New Nordic Diet school meals. In: British Food Journal. 2015 ; Vol. 117, No. 9. pp. 2372-2386.

Bibtex

@article{2ef1b9ea2a8a4ec5917375f0fe7eec8c,
title = "Cost of New Nordic Diet school meals",
abstract = "Purpose– The purpose of this paper is to conduct economic evaluation of a school meal programme based on principles of a New Nordic Diet (NND) by assessing the costs of the NND lunch, compared with packed lunch from home, and investigating potential effects of adjusting the NND principles underlying the school meals on the costs and on the rate of food waste.Design/methodology/approach– The analysis combines recipes, dietary records and food waste data from a school meal intervention with collected price data within an economic optimization framework.Findings– A New Nordic School meal programme consisting of a morning snack and a hot lunch based on fixed seasonal menu plans and with 75 per cent organic content is 37 per cent more expensive in terms of ingredient costs than corresponding packed school meals. This cost differential can be almost halved by introducing more flexible scheduling of week plans and reducing the level of organic ambition to 60 per cent. Reducing portion sizes could reduce the cost differential by an extra 5 per cent, which would also reduce food waste by about 15 per cent.Originality/value– Higher costs and food waste in a restrictive ingredient sourcing school meal programme can be reduced by increased flexibility in meal scheduling, reduction in organic content and reduced average portion size.",
keywords = "???F{\o}devare{\o}konomi???, Economics, Organic foods, Waste minimization, Schools, Meals, Cost analysis, New Nordic Diet",
author = "Jensen, {J{\o}rgen Dejg{\aa}rd} and Thorsen, {Anne Vibeke} and Damsgaard, {Camilla Trab} and Anja Biltoft-Jensen",
note = "CURIS 2015 NEXS 449",
year = "2015",
doi = "10.1108/BFJ-01-2015-0032",
language = "English",
volume = "117",
pages = "2372--2386",
journal = "British Food Journal",
issn = "0007-070X",
publisher = "Emerald Group Publishing",
number = "9",

}

RIS

TY - JOUR

T1 - Cost of New Nordic Diet school meals

AU - Jensen, Jørgen Dejgård

AU - Thorsen, Anne Vibeke

AU - Damsgaard, Camilla Trab

AU - Biltoft-Jensen, Anja

N1 - CURIS 2015 NEXS 449

PY - 2015

Y1 - 2015

N2 - Purpose– The purpose of this paper is to conduct economic evaluation of a school meal programme based on principles of a New Nordic Diet (NND) by assessing the costs of the NND lunch, compared with packed lunch from home, and investigating potential effects of adjusting the NND principles underlying the school meals on the costs and on the rate of food waste.Design/methodology/approach– The analysis combines recipes, dietary records and food waste data from a school meal intervention with collected price data within an economic optimization framework.Findings– A New Nordic School meal programme consisting of a morning snack and a hot lunch based on fixed seasonal menu plans and with 75 per cent organic content is 37 per cent more expensive in terms of ingredient costs than corresponding packed school meals. This cost differential can be almost halved by introducing more flexible scheduling of week plans and reducing the level of organic ambition to 60 per cent. Reducing portion sizes could reduce the cost differential by an extra 5 per cent, which would also reduce food waste by about 15 per cent.Originality/value– Higher costs and food waste in a restrictive ingredient sourcing school meal programme can be reduced by increased flexibility in meal scheduling, reduction in organic content and reduced average portion size.

AB - Purpose– The purpose of this paper is to conduct economic evaluation of a school meal programme based on principles of a New Nordic Diet (NND) by assessing the costs of the NND lunch, compared with packed lunch from home, and investigating potential effects of adjusting the NND principles underlying the school meals on the costs and on the rate of food waste.Design/methodology/approach– The analysis combines recipes, dietary records and food waste data from a school meal intervention with collected price data within an economic optimization framework.Findings– A New Nordic School meal programme consisting of a morning snack and a hot lunch based on fixed seasonal menu plans and with 75 per cent organic content is 37 per cent more expensive in terms of ingredient costs than corresponding packed school meals. This cost differential can be almost halved by introducing more flexible scheduling of week plans and reducing the level of organic ambition to 60 per cent. Reducing portion sizes could reduce the cost differential by an extra 5 per cent, which would also reduce food waste by about 15 per cent.Originality/value– Higher costs and food waste in a restrictive ingredient sourcing school meal programme can be reduced by increased flexibility in meal scheduling, reduction in organic content and reduced average portion size.

KW - ???Fødevareøkonomi???

KW - Economics

KW - Organic foods

KW - Waste minimization

KW - Schools

KW - Meals

KW - Cost analysis

KW - New Nordic Diet

U2 - 10.1108/BFJ-01-2015-0032

DO - 10.1108/BFJ-01-2015-0032

M3 - Journal article

VL - 117

SP - 2372

EP - 2386

JO - British Food Journal

JF - British Food Journal

SN - 0007-070X

IS - 9

ER -

ID: 142168587