Towards more sustainable food systems. Addressing food waste at school canteens

Abstract

Food Waste is a global significant issue for ethical, environmental and economic reasons, while its management is difficult due to its frequent low visibility. Individual choices and preferences are closely related to the generation of food waste although likely to be modified through education and awareness campaigns. In particular, school canteens are big generators of food waste and, at the same time, provide a great opportunity to improve habits regarding nutrition and education on sustainability, thus impacting the future of the food system. The end purpose of this research is identifying the causes of food waste and unveiling best practices towards its reduction. To achieve this goal, we have designed and developed a mixed methods research approach including semi-structured interviews with managers and staff in schools and catering firms and waste audits at four school canteens - measuring waste from over 10,000 pupil's trays. In order to avoid potential bias due to meal preference, the audit lasted three to five consecutive weekdays per school, thus comprising different menus. We estimated overall food waste between 60 and 100 g per pupil per day. Plate waste represented the highest source of waste, although a big disparity was found among the schools based on their different educational perspectives. Key food waste determinants found were: first, top management standpoint towards food waste and sustainability in general. Secondly, we observed relevant differences among the three catering business models studied, regarding the stages where food waste is usually produced. Finally, food waste was also impacted by the diverse resource availability among the schools. Despite this, the human factor arose as the most relevant one when aiming to minimise food waste.

Evaluation of an Alimentary Education Intervention on School Canteen Waste at a Primary School in Bari, Italy

“…A study conducted in primary schools in Barcelona showed a mean discarded weight 21-47 g as plate waste. The lower values were observed where there was an increased awareness of pupils due to two main factors: the inclusion in the students' career eating behaviour and patterns and a very attention of school managers and teachers to sustanaibility [7]. This observation is the main reason to move our project towards the raise of a cultural approach in teachers, pupils and parents.…”

“…The differences between canteens with external or internal cooking centers is an interesting argument, because the study in Florida shown more waste when there is an internal cafeteria or an internal cooking center. The study by Darqui et al instead highlight the advantage to have an internal service, if students are involved in the canteen [7].…”

“…Food services, on the contrary, pay more attention to financial losses, therefore the amount of food waste and losses appear low, because the responsibility has shifted to the consumer [7]. In any case, in the European Union, at all stages of the food chain from production to consumption, approximately 100 million tons of food are wasted annually, of which 14% is attributed to collective catering [8].…”

“…In any case, in the European Union, at all stages of the food chain from production to consumption, approximately 100 million tons of food are wasted annually, of which 14% is attributed to collective catering [8]. Schools catering, among institutional ones, should be investigated, because they offer an opportunity to evaluate factors related to food waste and loss, as well as, more importantly, to increase awareness about sustainability and change behaviors [7].…”

The EIT Food School Network: Integrating solutions to improve eating habits and reduce food wastage in secondary schoolchildren

“…These include the absence of pre‐ordering systems leading to kitchens catering for unknown numbers of pupils, inflexible portion sizes, fixed food combinations, rushed mealtimes and pupils buying cheaper snacks rather than a full meal. Thus, reducing food waste, as well as educating pupils on the issue of food waste, should be a consideration in the development of school food policies (Derqui et al ).…”