Methodology for sustainable school meal recipes: A trade-off between iron bioavailability, climate impact and taste preferences

The study focuses on iron absorption from plant-based alternatives compared to meat, and how these affect both nutritional value and carbon footprint. The methodology includes recipe development, cooking experiments, and consumer evaluations to optimize recipes that are both nutritious and environmentally friendly, while also being palatable for students.

The data files contain information on: Consumer Evaluations: Data from taste tests and preference surveys with participants evaluating different recipe variants. These evaluations provide insights into taste preferences and acceptance of various meals. Nutritional Calculations: Data from nutritional calculation programs that analyze the nutritional content of the different recipes, including total iron content and absorbable iron.