Eating away at sustainability. Food consumption and waste patterns in a US school canteen

García-Herrero, Laura; Costello, Christine; Menna, Fabio De; Schreiber, Lydia; Vittuari, Matteo

doi:10.1016/j.jclepro.2020.123571

Cited by 31 publications

(25 citation statements)

References 47 publications

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“…For levels of waste above 40% of the respondents in each income category are similar, but their percentage is considerably low, given the number of respondents in each category. Considering the vegetable waste pattern for the respondents and previous studies [57], the Romanian vegetable consumers do not have a significantly unsustainable diet. As is, their tendency to waste little is a sustainable one that needs further improvement.…”

Section: Resultsmentioning

confidence: 75%

“…Considering that food comes from the use of natural, and often common, resources such as water and soil, and having food is considered a right in the modern world [52,53], the sustainable production [54][55][56] and consumption [57,58] of food have become pressing problems in order to reach sustainable development. As with any other problem that affects the future of humanity, the change of patterns for both production and consumption of food have strong policy implications, either at the global level, with more general recommendations such as the Sustainable Development Goals [14] or at the regional level, with more applied actions [59].…”

Section: Theoretical Backgroundmentioning

confidence: 99%

“…Other policies aim at the individual consumer, a fact that is justified considering the need to feed a growing number of people [66]. Some of the recommendations for individual consumers include choosing organically produced food [67], reducing food waste [57], or choosing locally produced food [68], as well as reducing meat consumption and increasing vegetable consumption [69,70].…”

Section: Theoretical Backgroundmentioning

confidence: 99%

See 2 more Smart Citations

Influencing Factors of a Sustainable Vegetable Choice. The Romanian Consumers’ Case

Lădaru

Ilie²,

Diaconeasa

et al. 2020

Sustainability

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The behavior of vegetable consumption in the context of sustainable development has become a point of interest. Determining the barriers and the drivers for developing a sustainable consumption pattern, including food, should be a priority for every nation, as so to be able to design targeted food policies that would contribute to this development. Reducing the pressure on resources by diminishing meat consumption and increasing vegetable consumption is one of the global directions that should be followed. The situation of the current status of vegetable consumption in Romania is, therefore, important. Through an empirical quantitative analysis, the vegetable consumption pattern of Romanian consumers is presented. The results show that the respondents lack proper environmental education and concern, but unconsciously are aware of sustainability criteria such as choosing local and seasonal vegetables, choosing according to the freshness of the vegetables, and wasting little of these purchases. The main barriers determined in developing more sustainable vegetable choices in the case of Romanian consumers are income and time availability restrictions. It is also important to have the ability to identify the local, seasonal, and organic vegetables through specific labels, and to provide the local producers with the ability to sell their products in supermarkets, at fair prices. These would be the main drivers for developing a sustainable vegetable choice. Adding to that, an awareness campaign at the national level regarding the importance of individual choice would contribute to educating towards a sustainable purchasing pattern.

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Section: Resultsmentioning

confidence: 75%

Section: Theoretical Backgroundmentioning

confidence: 99%

Section: Theoretical Backgroundmentioning

confidence: 99%

See 1 more Smart Citation

Influencing Factors of a Sustainable Vegetable Choice. The Romanian Consumers’ Case

Lădaru

Ilie²,

Diaconeasa

et al. 2020

Sustainability

View full text Add to dashboard Cite

show abstract

“…Similarly, about 56% of the entrées and 68% of the milk was not consumed. There have been calls to reduce food waste in schools [ 25 ] and guides have been created for students or school administrators to conduct waste audits to determine what was wasted and more importantly, why students were not eating those foods [ 26 ]. Such measures could help reduce food waste and lead to students eating more of the nourishing foods served at school lunch.…”

Section: Discussionmentioning

confidence: 99%

Wellness in the Schools: A Lunch Intervention Increases Fruit and Vegetable Consumption

et al. 2021

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Wellness in the Schools (WITS) is a national non-profit organization partnering with public schools to provide healthy, scratch cooked, less processed meals (called an Alternative Menu), and active recess. This study examined the effects of WITS programming on school lunch consumption, including fruit and vegetable intake, in second and third grade students in New York City public schools serving a high proportion of students from low-income households. The intervention was evaluated with a quasi-experimental, controlled design with 14 elementary schools (7 that had initiated WITS programming in fall 2015 and were designated as intervention schools, and 7 matched Control schools). School lunch consumption was assessed by anonymous observation using the System of Observational Cafeteria Assessment of Foods Eaten (SOCAFE) tool in the fall of 2015 (Time 0, early intervention) and the spring of 2016 (Time 1) and 2017 (Time 2). There were no baseline data. Data were also collected on the types of entrées served in the months of October, January, and April during the two school years of the study. Across time points, and relative to students in the Control schools, students in WITS schools ate more fruits and vegetables (units = cups): Time 0: Control 0.18 vs. WITS 0.28; Time 1: Control 0.25 vs. WITS 0.31; and Time 2: Control 0.19 vs. WITS 0.27; p < 0.001. They also had more fruits and vegetables (cups) on their trays, which included more vegetables from the salad bar. However, students in the WITS schools ate fewer entrées (grain and protein) and drank less milk than students in the Control schools. Compared to the Control schools, WITS schools offered more homestyle entrées and fewer finger foods and sandwich entrees, i.e., less processed food. Students in WITS schools who received the Alternative menu and all of the WITS programming at all data collection time points selected and consumed more fruits and vegetables. Replication studies with randomized designs and true baseline data are needed to confirm these findings and to identify avenues for strengthening the effects of the program on other school lunch components.

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“…Young people engage in a wide range of food waste behaviors, from conspicuous food waste [ 75 , 76 ] to zero-waste movement engagement and advocacy [ 77 , 78 ]. It is necessary to conduct in-depth research to develop practical recommendations for policymakers because this group is highly heterogeneous [ 79 ].…”

Section: Introductionmentioning

confidence: 99%

Sustainability of Household Food Waste Reduction: A Fresh Insight on Youth’s Emotional and Cognitive Behaviors

Attiq

Chau

Bashir

et al. 2021

IJERPH

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The sustainability of food waste is one of the most important contemporary economic, social, and environmental issues that encompasses useful academic, practical, and policymaking implications. Under the domain of sustainability, food waste is a serious global challenge with a growing public, political, and corporate concern. Existing literature regarding the sensitization of consumers and the promotion of waste cautious behaviors still has much room for improvement in household waste. To bridge the gap in the literature, this study identifies and examines determinants of young consumers’ food waste reduction behavior in households. Using a sample size of 391 young consumers of household food products from Pakistan, a full-scaled administrative survey is conducted, and our hypotheses are empirically tested by using the PLS structural modeling equation. Our findings reveal significant impacts from both cognitive and emotional aspects on sustainable food waste reduction behavior. Our results have several important implications for policymakers and all the stakeholders, especially for marketers, including advertising strategies, policies to mitigate the impact of food waste, and the development of educational programs related to food waste.

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Eating away at sustainability. Food consumption and waste patterns in a US school canteen

Cited by 31 publications

References 47 publications

Influencing Factors of a Sustainable Vegetable Choice. The Romanian Consumers’ Case

Influencing Factors of a Sustainable Vegetable Choice. The Romanian Consumers’ Case

Wellness in the Schools: A Lunch Intervention Increases Fruit and Vegetable Consumption

Sustainability of Household Food Waste Reduction: A Fresh Insight on Youth’s Emotional and Cognitive Behaviors

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