Research on the environmental impact of vegan and vegetarian meals in schools remains limited. While many life cycle assessments (LCAs) have focused on optimising menus for reduced carbon footprints through recipe databases, there is a significant gap in studies examining real-world, prepared school meals. In England, only two such studies have been conducted, none of which focused on secondary schools.

This research takes a novel approach by examining real school menus from three secondary schools and one primary school, all accredited under the Food for Life Award, a nationally recognised framework which guides settings through four areas of development to transform food culture: Food Quality, Food Leadership & Culture, Food Education and Community & Partnerships with Bronze, Silver, or Gold awards. Uniquely, this study measures and compares the carbon footprints across these varying levels of accreditation. Given the Food for Life programme's endorsement in England's National Food Strategy, this research holds particular relevance for public sustainability efforts.

The research begins with a systematic review of existing studies to identify gaps in LCA research on school meals. Subsequently, a robust methodology was developed for assessing the life cycle carbon footprint of four Food for Life accredited weekly menus from three secondary schools and one primary school. Using life cycle assessment techniques and SIMAPRO 9.6.0.1 software, the study analysed 55 individual school lunches across cradle-to-grave system boundaries, enabling detailed comparisons of vegan or vegetarian and meat-based meals. The inclusion of one primary school with Gold accreditation further enriches the data.

The results demonstrate a clear distinction in carbon footprints between meat-based, vegan and vegetarian meals, with the latter significantly reducing environmental impact. The study strongly advocates for a shift toward plant-based proteins in school meal programmes to foster sustainability. It also highlights the need to differentiate between vegetarian and vegan meals, emphasising the additional environmental benefits of the latter.

This research significantly enhances the understanding of the life cycle carbon impact of school meals and underscores the critical role that vegan and vegetarian meals can play in reducing carbon emissions. By informing schools, local councils, and policymakers about the environmental benefits of vegan and vegetarian meals, it advocates for stricter legislation and policy enforcement in school meal provision. This study provides actionable insights for stakeholders such as catering officers, dietitians, and governmental bodies, contributing to the growing body of research on life cycle assessments of school meals. By analysing the environmental impact of different meal choices, it demonstrates that replacing a meat-based meal with a vegan or vegetarian alternative can reduce the carbon footprint by 9.5% to 86.8%, highlighting the potential for more sustainable school meal planning.