Shifting childcare menus to plant-based provides nutritional and financial benefits

Aim

The study aimed to assess the nutritional, financial, and logistical implications of transitioning to a plant-based menu in Canadian childcare centres.(1)

Methods

The transition to a plant-based menu was implemented for 121 toddlers and preschoolers, and 30 staff at The Childcare and Learning Centre CCLC in Guelph Ontario, Canada.

As part of the Ontario Dietitians in Public Health guidelines, menus were designed to meet 50% of the Dietary Reference Intakes (DRIs)) for children aged 1–3 years for 16 nutrients: calories, fat, carbohydrates, protein, calcium, iron, zinc, iodine, niacin, thiamine, riboflavin, and vitamins B6, B12, C and D.

The nutritional adequacy for all foods on the CCLC menu was determined using the ESHA Food Processor, a nutrition analysis software and the Canadian Nutrient File database.

The impact of the menu transition on food cost was determined by comparing the expenditures from September to December 2019 (before the menu transition) to the same period in 2020.

Key findings

Nutritional adequacy: the plant-based menu exceeded 50% of the DRI for all but one of the 16 key nutrients and exceeded 100% of the DRI for 8 of the 16 key nutrients. Vitamin D intakes did not meet the 50% DRI when water was the only beverage provided, but exceeded it when adding a cup of vitamin D fortified almond milk to the menu.

Financial benefits: compared to the September to December 2019 time period, the food costs for the same period in 2020 after transitioning to the plant-based menu were 9.5% lower.

Logistical implications: the transition led to improved logistical efficiency and safety regarding food preparation. The need for tailored meals (designed to accommodate various diets, food sensitivities, and allergies) decreased from 15 in the previous menu to 2 in the plant-based menu. It also allowed the CCLC kitchen to decrease their fresh food (such as meat and milk) supply in favour of more dry good such as dried legumes.

Conclusion

Transitioning to a plant-based menu in childcare is nutritionally adequate, cost effective and logistically efficient.

To support this transition, the authors provided key recommendations:

• Involve kitchen staff in the early transition stages

• Collaborate with local public health during the process

• Explore locally-sourced plant-based foods

• Include vitamin D-fortified food in the menu

• Create a communication plan for staff and parents

• Ensure positive feeding practices when introducing new menu to children.

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