[Design a cost-effective, nutritionally balanced one-week (school week) lunch menu for a single student that prioritizes minimizing food miles. For each day provide: menu items, estimated macronutrient totals (kcal; g carbohydrates, protein, fat), estimated carbon footprint (kg CO2e), and per-meal cost. State assumptions, sourcing choices (local/seasonal), and show calculations and a brief rationale for trade-offs between cost, nutrition, and emissions. Appropriate for Grade 9–12 applied assessment.]