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Optimizing School Food Supply: Integrating Environmental, Health, Economic, and Cultural Dimensions of Diet Sustainability with Linear Programming

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Figure

Table 1. Characteristics of the four models applied to optimize the food supply. All models used the amounts of foods supplied as decision variables
Figure 1. Average relative deviation (ARD) in relation to GHGE reduction (by steps of 10%) when minimizing total relative deviation (TRD) and applying constraints on nutritional adequacy, relative GHGE reductions, and additionally constraining the relative
Table 2. Effect of constraining GHGE, allowed relative deviations, and food group ratio deviations (FGRD) on ARD and ARRD when minimizing TRD from observed food supply in Models 2, 3, and 4
Figure 2. Effect of GHGE reduction (Panels A-C, -20%; D-F, -30%; G-I: -40%), limited relative food deviation (RD) (Panels A, D, G, unconstrained (Model 2); B, E, H, maximum RD: -75%/+100% (Model 3); Panels C, F, I, as Model 3 plus maximum allowed differenc

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