‘It’s just so much waste.’ A qualitative investigation of food waste in a universal free School Breakfast Program

Abstract

Objective: To understand stakeholders' perspectives on food waste in a universal free School Breakfast Program implementing a Breakfast in the Classroom model. Design: Semi-structured focus groups and interviews were conducted with school district stakeholders. Inductive methods were used to code resulting transcripts, from which themes were identified. The analysis provides a thematic analysis of stakeholders' perspectives on food waste in the School Breakfast Program. Setting: Ten elementary schools in a large urban school district implementing a universal free Breakfast in the Classroom model of the US national School Breakfast Program. Subjects: Elementary-school students (n 85), parents (n 86), teachers (n 44), cafeteria managers (n 10) and school principals (n 10). Results: Stakeholders perceived food waste as a problem and expressed concern regarding the amount of food wasted. Explanations reported for food waste included food-related (palatability and accessibility), child-related (taste preferences and satiation) and programme-related (duration, food service policies, and coordination) factors. Milk and fruit were perceived as foods particularly susceptible to waste. Several food waste mitigation strategies were identified by participants: saving food for later, actively encouraging children's consumption, assisting children with foods during mealtime, increasing staff support, serving smaller portion sizes, and composting and donating uneaten food. Conclusions: Stakeholders recognized food waste as a problem, reported myriad contributing factors, and have considered and employed multiple and diverse mitigation strategies. Changes to the menu and/or implementation logistics, as well as efforts to use leftover food productively, may be possible strategies of reducing waste and improving the School Breakfast Program's economic, environmental and nutritional impact. Keywords Food waste National School Breakfast ProgramBreakfast in the Classroom Elementary school Students

The Effect of Vermicomposting Knowledge and Visual Cues on Fruit Consumption in the Middle School Lunch Room

“…Approximately one-third of all food that is produced in America is wasted, meaning edible food is discarded unconsumed and sent to the landfill (Blondin, Djang, Metayer, Anzman-Frasca, & Economos, 2014;Wilkie, Graunke, & Cornejo, 2015). This food waste can occur at any step of the food production and consumption chain; however, a large majority of food waste occurs at sites of institutional food service (Wilkie et al, 2015).…”

“…This food waste can occur at any step of the food production and consumption chain; however, a large majority of food waste occurs at sites of institutional food service (Wilkie et al, 2015). Blondin et al (2014) estimates that an additional 25 million people could be fed if only 15% of the food waste in America was reduced or diverted. Food waste and landfill disposal contributes to detrimental environmental and social issues that can be avoided, including increased greenhouse gas emissions, reduced food system sustainability, and climate change (Blondin et al, 2014).…”

“…Blondin et al (2014) estimates that an additional 25 million people could be fed if only 15% of the food waste in America was reduced or diverted. Food waste and landfill disposal contributes to detrimental environmental and social issues that can be avoided, including increased greenhouse gas emissions, reduced food system sustainability, and climate change (Blondin et al, 2014).…”

“…School cafeterias are a major contributor to the substantial food waste in America (Blondin et al, 2014;Wilkie et al, 2015). (Cohen et al, 2013).…”

Programmes, policies and implementation

“…Their findings offer information useful towards planning implementation of a programme, and also towards how to assess the implementation -by self-report v. direct observation. The qualitative study by Blondin et al addresses a problem identified in an already implemented programme -in this case, food waste in a universal free School Breakfast Program in the USA (6) . Finally, a second invited commentary in this issue describes a programme that was developed and successfully implemented in Waikato, New Zealand and that has now been extended to all primary and intermediate schools in the Waikato region (7) .…”