Tracking progress toward a climate-friendly public food service strategy: assessing nutritional quality and carbon footprint changes in childcare centers

Table 1 Food procurement in childcare centers (edible fraction, g per 10 MJ) in 2018 and 2022, the percent change in purchased amounts, and the target amounts from guidelines for healthy and climate-friendly meals in childcare centers based on modeled diet [23]

Food group	Procured amount (g/10 MJ)			Target (g/10 MJ)
Food group	2018	2022	% Change
Bread and cereals^a	336	328	-2%	280
Whole grain, g ingredient	126	114	-9%
Potatoes	100	95	-5%	100
Vegetables total^b	238	258	8%	278
Fruit total^c	182	185	2%	277
Pulses, dry^d	8.4	11.8	41%	30
Processed plant-based protein-rich foods^e	0.7	2.6	250%	-
Tree and ground nuts	1.3	1.4	10%	15
Seeds^f	4.0	3.8	-5%	9
Milk	308	256	-17%	364
Dairy foods^g	54	53	-3%	36
Cheese	19	20	5%	20
Plant-based dairy alternatives	3.8	8.8	129%	-
Meat total^h	71	56	-22%	47
Beef and lamb	25	16	-37%	9.5
Pork	16	11	-30%	9.5
Poultry	30	28	-5%	28
Egg	16	21	34%	23
Fish, total^h	52	53	2%	63
Fats, plant-basedⁱ	37	47	28%	46
Fats, animal-basedⁱ	28	23	-20%	4
Coffee and tea	3	3	16%	3
Discretionary foods and beverages	26	28	9%	26
Condiments and seasoning	15	16	10%	15

^aCombination of grains/flour and bread; ^bIncludes mushrooms; ^cIncludes berries, dried fruit, and a limited amount of fruit juice; ^dPulses purchased as a mix of cooked and dry pulses but are here expressed as dry weight ^eContains different soy-, pea-, and mycoprotein-based products (tofu, patties etc.).; ^fDoes not include seeds in bread; ^gAll other dairy products except milk, cheese and butter. The target for the sum of milk and dairy foods should be 400 g/10 MJ; ^hMeat and fish are predominantly raw but also contain limited amounts of processed products; ⁱIncludes fat-based products, e.g., sauces and dressings

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