Distributions of serving sizes and plate waste in school lunches . Implications for measurement

Comstock, Elizabeth M.; Symington, Lawrence E

doi:10.1016/s0002-8223(21)38833-2

Cited by 29 publications

(3 citation statements)

References 4 publications

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“…2014; Swanson 2008) and photographs were visually analyzed using a modified version of the Comstock scale to assess what portion of each USDA meal component (meat/meat alternate; vegetable; fruit; whole grain; milk) was consumed (Comstock et al. 1979). 2 During the lunch plate analysis study, we also collected field notes on student behaviors and perspectives surrounding school food.…”

Section: Vegetable Relations An Embodied Research Methodologymentioning

confidence: 99%

Performing Vegetable Nutrition: Rethinking School Food and Health

Trapp¹

2022

Culture Agric Food & Envi

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School food programs across the United States are plagued by widespread criticism and face urgent calls for reform and public discourse has also become fixated upon "healthy" eating as a means to address a variety of child health problems. Scholars widely challenge the admonishment to eat "healthy" as laden with privilege and recognize the inherent, hegemonic whiteness of contemporary alternative food movements, but few studies have directly examined the relationship between race and school food programs. This paper draws on ethnographic research to unpack "healthy eating" through the perspective of elementary school students and shows how they challenge dominant narratives that assume kids do not like vegetables and expose the fallacy of nutrition education as the key to healthy eating. Through the performance of vegetable nutrition, kids critically engage with normative nutrition messages and begin to reveal a racialized consciousness of school food. [school food, nutrition, race, health, vegetables]

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Section: Vegetable Relations An Embodied Research Methodologymentioning

confidence: 99%

Performing Vegetable Nutrition: Rethinking School Food and Health

Trapp¹

2022

Culture Agric Food & Envi

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“…Plate waste, referring to the edible fraction of served food discarded by children, was collected from all children (from the first to the fifth grade) in the school canteens, excluding those served with menus for special diets. An aggregate selective plate waste method (30) was applied, collecting waste distinguishing seven food categories: starchy food; bread; protein-based dishes; vegetables; fruits; desserts; and "other". The latter included dishes characterised by a comparable content of starchy and proteinbased food (e.g., pizza).…”

Section: Data Collectionmentioning

confidence: 99%

Nutritional, environmental and economic implications of children plate waste at school: a comparison between two Italian case studies

Biasini,

Donati,

Rosi

et al. 2024

Public Health Nutr.

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Objective: This study aims at comparing two Italian case studies in relation to school children’s plate waste and its implications, in terms of nutritional loss, economic cost, and carbon footprint. Design: Plate waste was collected through an aggregate selective weighting method for 39 days. Setting: Children from the first to the fifth grade from four primary schools, two in each case study (Parma and Lucca), were involved. Results: With respect to the served food, in Parma the plate waste percentage was lower than in Lucca (p<0.001). Fruit and side-dishes were highly wasted, mostly in Lucca (>50%). The energy loss of the lunch meals accounted for 26% (Parma) and 36% (Lucca). Among nutrients, dietary fibre, folate and vitamin C, calcium and potassium were lost at most (26-45%). Overall, after adjusting for plate waste data, most of the lunch menus fell below the national recommendations for energy (50%, Parma; 79%, Lucca) and nutrients, particularly for fat (85%, Parma; 89%, Lucca). Plate waste was responsible for 19% (Parma) and 28% (Lucca) of the carbon footprint associated to the food supplied by the catering service, with starchy food being the most important contributor (52%, Parma; 47%, Lucca). Overall, the average cost of plate waste was 1.8 €/kg (Parma) and 2.7 €/kg (Lucca), accounting respectively for 4% and 10% of the meal full price. Conclusion: A re-planning of the school meals service organisation and priorities is needed to decrease the inefficiency of the current system and reduce food waste and its negative consequences.

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“…In this study, only the plate-food waste individual contributions have been considered since it is a significant portion of overall food waste, and the developed country limit was removed since no more only these countries are food wasters but also developing ones (Comstock et al, 1979). Unfortunately, there are few strategies available in the literature to discourage plate-food waste (e.g.…”

Section: Introductionmentioning

confidence: 99%

Sustainability and socially responsible food consumption: an empirical investigation based on self-awareness and self-congruity theories

Rasool,

Cerchione,

Centobelli

et al. 2023

APJML

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PurposeThis study aims to highlight the impact of altruistic-self and hunger awareness on socially responsible food consumption through the lens of self-awareness and self-congruity theories due to the great challenge of Sustainable Development Goal 2: Zero Hunger.Design/methodology/approachA survey was conducted with a sample of 812 respondents. Exploratory Factor Analysis (EFA) and Confirmatory Factor Analysis (CFA) confirm each variable's structure through the measurement model and test the hypothesis to support a structural model.FindingsThe results highlight that the combination of altruistic-self and hunger awareness (AS-HA congruence) drives consumers to execute socially responsible food consumption. Meanwhile, consumers' food-saving attitude mediation translates to the attitude towards responsible and ethical use increasing socially responsible food consumption, a contextual development in the theory of congruence. Conversely, hunger awareness is not confirmed as significantly influencing socially responsible food consumption.Practical implicationsThis research provides valuable insights for academicians and practitioners in developing food waste management strategies that can be implemented to reduce food wastage.Originality/valueFood waste is a global concern and is challenging for many manufacturing, distribution and individual wastage levels. However, food wastage by consumers is one of the most critical problems which can be minimised with awareness and attitudinal changes in behaviour as a form of socially responsible consumption.

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Distributions of serving sizes and plate waste in school lunches . Implications for measurement

Cited by 29 publications

References 4 publications

Performing Vegetable Nutrition: Rethinking School Food and Health

Performing Vegetable Nutrition: Rethinking School Food and Health

Nutritional, environmental and economic implications of children plate waste at school: a comparison between two Italian case studies

Sustainability and socially responsible food consumption: an empirical investigation based on self-awareness and self-congruity theories

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