Serving Local Fish in School Meals: The Nutritional Importance of Consuming Oily Fish
1
Italian National Research Council (CNR), Institute of Marine Biological Resources and Biotechnologies (IRBIM), Largo Fiera della Pesca 1, 60125 Ancona, Italy
2
Bucciarelli Laboratori Srl, Zona Industriale Basso Marino 112, 63100 Ascoli Piceno, Italy
3
European Commission Joint Research Centre (JRC), Directorate of Sustainable Resources, Water and Marine Resources Unit, 21027 Ispra (VA), Italy
*
Author to whom correspondence should be addressed.
Sustainability 2019, 11(14), 3990; https://doi.org/10.3390/su11143990
Received: 5 June 2019 / Revised: 26 June 2019 / Accepted: 20 July 2019 / Published: 23 July 2019
(This article belongs to the Special Issue Seafood Sustainability - Series I)
The European Food and Nutrition Action Plan 2015–2020 encourages Member States to promote local affordable and healthy dietary initiatives to support a sustainable food system, particularly in schools and public institutions where advertising on eating behaviour and food preferences is needed. In Italy, the promotion of healthy and sustainable diets, including the consumption of oily fish, is at an early stage. Based on the success of a unique Italian educational campaign in school lunch programmes, the aim of the present study was to compare the nutritional composition of locally caught anchovy and of imported frozen fillets of farmed Vietnamese pangasius, to observe the potential implications of this dietary substitution. Anchovy showed a significantly higher fatty acid and protein content than pangasius, and contained five times more lipids, mainly n-3 and n-6 polyunsaturated fatty acids. As previous studies confirmed, a diet providing large amounts of these fats is therefore recommended especially during childhood. The present findings highlight the high nutritional value and healthiness of serving locally caught fish in school meals, which plays a strong role in teaching good dietary habits for a lifetime. Further initiatives are needed to encourage responsible fish consumption during early life to promote a sustainable food system.
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Keywords:
school lunch programme; Italy; healthy nutrition; oily fish; sustainability
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MDPI and ACS Style
Bonanomi, S.; Colombelli, A.; Bucciarelli, B.; De Angelis, R.; Sala, A. Serving Local Fish in School Meals: The Nutritional Importance of Consuming Oily Fish. Sustainability 2019, 11, 3990. https://doi.org/10.3390/su11143990
AMA Style
Bonanomi S, Colombelli A, Bucciarelli B, De Angelis R, Sala A. Serving Local Fish in School Meals: The Nutritional Importance of Consuming Oily Fish. Sustainability. 2019; 11(14):3990. https://doi.org/10.3390/su11143990
Chicago/Turabian StyleBonanomi, Sara, Alessandro Colombelli, Bruno Bucciarelli, Riccardo De Angelis, and Antonello Sala. 2019. "Serving Local Fish in School Meals: The Nutritional Importance of Consuming Oily Fish" Sustainability 11, no. 14: 3990. https://doi.org/10.3390/su11143990
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