The global food waste has gained prominence in recent years and Brazil has been working on various social programs to contribute to the reduction of waste, in line with the UN 2030 Agenda for Sustainable Development. Amid this scenario, school feeding represents an important part in this process, being conducive to developing actions to promote health through Food and Nutrition Education (EAN). Given the above, this project aimed to carry out interventions through EAN actions and evaluate food waste in school meals at two public schools located in the interior of São Paulo. This is a case study starting with the analysis of the territory for monitoring food waste and then with the development and application of EAN actions, with subsequent analysis of EAN's efficiency in reducing waste in each school.The analysis of waste was carried out by monitoring and weighing leftovers and leftovers in both schools during the lunch period, over twelve non-consecutive days. EAN activities were developed and carried out with students attending the 3rd and/or 4th year of elementary school, with an average of 150 students in total. The groups were separated into "control" and "intervention", in order to compare the effectiveness of EAN activities in food waste before and during. Participant observation was also carried out during the lunch period to understand the speeches and behavior of the students, and the lunch ladies, to verify the reasons involved in the adhesion to the preparations served. It was observed that the consumption of rice, beans and protein dish prevailed in the meals of most students. There were differences between municipalities (p<0.05) regarding the choice of salad (19% in Limeira and 38% in Santa Bárbara d'Oeste -SBO) and garnish (52% in Limeira and 23% in SBO) served. It was observed that the students understood the importance of consuming all foods at lunch, including vegetables, as there was a 62.0% reduction in waste in the SBO school and 43.1% in the Limeira, SP school (p< 0.05) during EAN actions. Participant observation allowed us to observe that there is a great need to carry out actions focused on improving the sensory quality of the vegetables served, since students reported not liking their taste or texture. It is concluded that EAN actions, when well planned and in line with the demands of the place and the target audience, can contribute to reducing waste in schools. However, long-term followup is important to assess the effectiveness of the intervention, with adaptations and integration in pedagogical practices so that nutritional education takes place in a procedural and continuous way.