School meals can be much more than a catering service. They can become a powerful tool for climate action, public health and local economic development.
This is the key finding of an analysis carried out by Fondazione Ecosistemi in collaboration with the Climate Office of Rome Capital on the city’s new public procurement contract for school catering, one of the largest public food services in Italy. The study shows that increasing the share of plant-based meals, organic products and locally sourced food can reduce greenhouse gas emissions associated with school catering by up to 33%.
The scale of the service makes the results particularly significant. Every year, more than 30 million meals are served in 730 schools across Rome, reaching around 150,000 pupils and school staff each day. According to the analysis, the sustainability measures included in the new contract can significantly reduce the environmental impact of school catering while generating positive social and economic outcomes.
Among the measures contributing to the estimated 33% reduction in emissions, plant-forward menus account for approximately 77% of the overall result, making them the most effective intervention included in the procurement framework. The high share of organic products required by the contract – 84% of total purchases – and the strong presence of regional products, which represent 55% of procurement, also play a major role.
Overall, Rome’s school catering system generates more than 314,000 tonnes of CO₂ equivalent each year. However, the environmental criteria introduced through the new contract make it possible to avoid more than 104,000 tonnes of emissions annually. The model adopted by Rome Capital also outperforms both Italy’s Minimum Environmental Criteria (CAM) for public procurement and the national “Mensa Bio” standards. The analysis estimates greenhouse gas reductions that are 22% higher than a scenario based solely on CAM requirements and 18% higher than one based exclusively on the Mensa Bio criteria, confirming the effectiveness of an approach that combines environmental sustainability, food quality and support for local supply chains.
Developed using the European Green Spoon calculator, the study goes beyond measuring the carbon footprint of school meals. It also assesses the broader impacts that public policies can have on health, food education, low-impact agriculture, local supply chains and consumer behaviour.
For Fondazione Ecosistemi, school catering is not simply a food service but a strategic public infrastructure. The study highlights how public food procurement can strengthen local economies, support agricultural cooperatives and create value across territorial supply chains.
“Faced with a severe climate crisis, made evident by the extreme temperatures we are experiencing, it becomes increasingly clear that public policies must be designed to promote public health, education and new consumption models,” said Fabio Ciconte, President of the Rome Food Council. “This study by Fondazione Ecosistemi, which is a member of the Food Council, shows how the introduction of plant-based menus and regional products in Rome’s school catering system has led to a 33% reduction in CO₂ emissions. The policies we are developing together with the City of Rome represent a concrete, measurable and replicable solution capable of generating environmental, social and economic benefits at the same time.”
The study also highlights how shorter and more local supply chains help reduce transport needs, packaging and production intensity, while strengthening the resilience of local food systems.
Beyond climate impacts, the analysis underlines the educational and social value of school meals. Food education, waste reduction, training for chefs and catering staff, and the promotion of healthier eating habits are identified as essential elements for ensuring long-term effectiveness.
“School catering is one of the few public settings where it is possible to act simultaneously on health, education, social equity and environmental sustainability,” said Silvano Falocco, Director of Fondazione Ecosistemi. “Public demand can help shape more balanced production models and build resilient, fair and sustainable food supply chains capable of generating environmental, social and economic value.”
The Rome experience demonstrates how public procurement can become a powerful climate policy tool, proving that the transition to sustainability can begin with something as everyday as a school meal.
