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Zhang S, Su L, Hu Y, Wu H, Liang F, Zhang W, He X, Wu C. Unperceived, the impact of information gap design plateware on food waste. Appetite 2024; 199:107388. [PMID: 38697220 DOI: 10.1016/j.appet.2024.107388] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2023] [Revised: 04/29/2024] [Accepted: 04/29/2024] [Indexed: 05/04/2024]
Abstract
Curiosity is a powerful motivator of behaviour. Although there have been some studies pertaining to the application of curiosity in the realm of food, research examining the potential to influence consumer food waste behaviour through the induction of curiosity is lacking. This study conducted two onsite dining experiments to explore the role and mechanism of curiosity in reducing food waste in a real dining environment by utilising an information gap design in tableware to induce participants' curiosity. Experiment 1 investigated the differences in food waste between participants using bowls with an information gap design and those using bowls with no information gap (blank bowls). Experiment 2 further controlled for other variables that could potentially influence the outcomes between bowls with and without information gaps; the latter displayed complete text externally. The results of both experiments consistently demonstrated a significant reduction in participants' food waste when utilising utensils with an information gap design. Moreover, we conducted an exploratory analysis combining these two experiments to examine the mediating mechanisms involved. Furthermore, the exploratory analysis suggested the mediating mechanism of curiosity elicited by the information gap design, ultimately leading to a decrease in food waste. This study presents a potential avenue for a simple and innovative approach for mitigating food waste.
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Affiliation(s)
- Siyue Zhang
- Key Laboratory of Brain, Cognition and Education Sciences (South China Normal University), Ministry of Education, China; School of Psychology, South China Normal University, 510631, Guangzhou, China; Center for Studies of Psychological Application, South China Normal University, 510631, Guangzhou, China; Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, 510631, Guangzhou, China
| | - Lexin Su
- Key Laboratory of Brain, Cognition and Education Sciences (South China Normal University), Ministry of Education, China; School of Psychology, South China Normal University, 510631, Guangzhou, China; Center for Studies of Psychological Application, South China Normal University, 510631, Guangzhou, China; Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, 510631, Guangzhou, China
| | - Yuanxin Hu
- Key Laboratory of Brain, Cognition and Education Sciences (South China Normal University), Ministry of Education, China; School of Psychology, South China Normal University, 510631, Guangzhou, China; Center for Studies of Psychological Application, South China Normal University, 510631, Guangzhou, China; Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, 510631, Guangzhou, China
| | - Hairu Wu
- Key Laboratory of Brain, Cognition and Education Sciences (South China Normal University), Ministry of Education, China; School of Psychology, South China Normal University, 510631, Guangzhou, China; Center for Studies of Psychological Application, South China Normal University, 510631, Guangzhou, China; Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, 510631, Guangzhou, China
| | - Fuqun Liang
- Key Laboratory of Brain, Cognition and Education Sciences (South China Normal University), Ministry of Education, China; School of Psychology, South China Normal University, 510631, Guangzhou, China; Center for Studies of Psychological Application, South China Normal University, 510631, Guangzhou, China; Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, 510631, Guangzhou, China
| | - Wei Zhang
- Key Laboratory of Brain, Cognition and Education Sciences (South China Normal University), Ministry of Education, China; School of Psychology, South China Normal University, 510631, Guangzhou, China; Center for Studies of Psychological Application, South China Normal University, 510631, Guangzhou, China; Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, 510631, Guangzhou, China
| | - Xianyou He
- Key Laboratory of Brain, Cognition and Education Sciences (South China Normal University), Ministry of Education, China; School of Psychology, South China Normal University, 510631, Guangzhou, China; Center for Studies of Psychological Application, South China Normal University, 510631, Guangzhou, China; Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, 510631, Guangzhou, China.
| | - Chenjing Wu
- Key Laboratory of Brain, Cognition and Education Sciences (South China Normal University), Ministry of Education, China; School of Psychology, South China Normal University, 510631, Guangzhou, China; Center for Studies of Psychological Application, South China Normal University, 510631, Guangzhou, China; Guangdong Key Laboratory of Mental Health and Cognitive Science, South China Normal University, 510631, Guangzhou, China.
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Packed School Lunch Food Consumption: A Childhood Plate Waste Nutrient Analysis. Nutrients 2023; 15:nu15051116. [PMID: 36904116 PMCID: PMC10004809 DOI: 10.3390/nu15051116] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 02/21/2023] [Accepted: 02/21/2023] [Indexed: 02/25/2023] Open
Abstract
Packed school lunch consumption remains a sparsely studied aspect of childhood nutrition. Most American research focuses on in-school meals provided through the National School Lunch Program (NSLP). The wide variety of available in-home packed lunches are usually nutritionally inferior compared to the highly regulated in-school meals. The purpose of this study was to examine the consumption of home-packed lunches in a sample of elementary-grade children. Through weighing packed school lunches in a 3rd grade class, mean caloric intake was recorded at 67.3% (32.7% plate waste) of solid foods, while sugar-sweetened beverage intake reported a 94.6% intake. This study reported no significant consumption change in the macronutrient ratio. Intake showed significantly reduced levels of calories, sodium, cholesterol, and fiber from the home-packed lunches (p < 0.05). The packed school lunch consumption rates for this class were similar to those reported for the regulated in-school (hot) lunches. Calories, sodium, and cholesterol intake are within childhood meal recommendations. What is encouraging is that the children were not "filling up" on more processed foods at the expense of nutrient dense foods. Of concern is that these meals still fall short on several parameters, especially low fruit/vegetable intake and high simple sugar consumption. Overall, intake moved in a healthier direction compared to the meals packed from home.
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Dietary intake in hospitals: A systematic literature review of the validity of the visual estimation method to assess food consumption and energy and protein intake. Clin Nutr ESPEN 2022; 52:296-316. [PMID: 36513469 DOI: 10.1016/j.clnesp.2022.09.011] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 08/09/2022] [Accepted: 09/12/2022] [Indexed: 01/28/2023]
Abstract
BACKGROUND Accurate dietary assessment is an essential component for nutrition care planning and monitoring. The visual estimation method (VEM) of dietary assessment is routinely used in hospitals around the world. Therefore, clarity regarding its validity is imperative. AIM To conduct a systematic literature review to evaluate the validity of the VEM to assess food consumption and energy and protein intake in the hospital setting. METHODS This review followed the Preferred Reporting Items for Systematic Reviews and Meta-Analyses statement and checklist. Full-text manuscripts, published in English between January 2000 and September 2021, were searched using five electronic databases. A further manual search of reference lists was conducted. RESULTS 14 studies evaluating the validity of 12 different VEMs were included. 12 studies used various point-scales (0-100%), three with pre-determined nutrient estimates assigned to each intake level, and nine without. Two studies used modern technology. Results indicate that the VEM can achieve validity at the group level, but support at the individual level was limited. No one method of visual estimation appeared to be more valid than another; however, training of raters appears to be important. CONCLUSION The VEM shows potential as a valid tool for dietary monitoring in hospitals. Further high-quality research is required to establish the effects of meal and rater characteristics on validity at the group and individual levels. Furthermore, to reflect current modes of implementation more fully, research is needed to evaluate the validity of the VEM when operated via food-service software suites.
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Ilić A, Bituh M, Brečić R, Colić Barić I. Relationship Between Plate Waste and Food Preferences Among Primary School Students Aged 7-10 Years. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2022; 54:844-852. [PMID: 35764451 DOI: 10.1016/j.jneb.2022.04.003] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/11/2020] [Revised: 04/03/2022] [Accepted: 04/05/2022] [Indexed: 06/15/2023]
Abstract
OBJECTIVE To assess differences in the amount of plate waste (PW) and food preferences among food categories containing vegetables and fruit and which of the student-centered reasons may influence PW. DESIGN A cross-sectional study (from December, 2017 to June, 2018); the aggregate selective plate waste method; the taste-and-rate method (food preferences); the multiple-choice survey (student-centered reasons for the PW occurrence). SETTING Fourteen primary schools (Zagreb). PARTICIPANTS Students aged 7-10 years; 17,163 meals (PW); 11,960 meals (PW and food preferences for meals containing vegetables and fruit); 6,507 meals (student-centered factors). MAIN OUTCOME MEASURES Plate waste, preferences, and student-centered reasons for PW occurrence. ANALYSIS Continuous and categorical data were analyzed using a 1-way analysis of variance for nonnormal distribution with post hoc Dunnett's test and chi-square test of homogeneity, respectively. Spearman's rank correlation coefficient was performed to examine the correlation between the amount of PW and served food. All statistical analyses were constructed with robust standard errors clustered at the school level. RESULTS Among the different types of vegetables and fruit meals, students wasted lower amounts of fruit (10.3%; P = 0.005). Plate waste was positively correlated with the amount of served food (r = 0.93; P < 0.001) containing vegetables and fruit. Students preferred fruit and starchy food with vegetables. Among personal factors for not finishing meals, the most frequent reason was they did not like the taste of the food. CONCLUSION AND IMPLICATIONS Findings highlight the importance of food preferences and other student-centered reasons in explaining PW by primary school students.
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Affiliation(s)
- Ana Ilić
- Laboratory for Nutritional Science, Department of Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
| | - Martina Bituh
- Laboratory for Food Chemistry and Biochemistry, Department of Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia.
| | - Ružica Brečić
- Marketing Department, Faculty of Economics and Business, University of Zagreb, Zagreb, Croatia
| | - Irena Colić Barić
- Laboratory for Nutritional Science, Department of Food Quality Control, Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
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Strotmann C, Baur V, Börnert N, Gerwin P. Generation and prevention of food waste in the German food service sector in the COVID-19 pandemic - Digital approaches to encounter the pandemic related crisis. SOCIO-ECONOMIC PLANNING SCIENCES 2022; 82:101104. [PMID: 35721382 PMCID: PMC9192146 DOI: 10.1016/j.seps.2021.101104] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/28/2021] [Revised: 04/19/2021] [Accepted: 06/21/2021] [Indexed: 05/31/2023]
Abstract
The COVID-19 pandemic has affected the food service processes and operations in many ways, such as the use of contactless payment methods or ordering systems has increased. Despite the pandemic-related obstacles the sector faces, SDG12.3, halving food waste at the retail and consumer levels by 2030, needs to be achieved. This study therefore examines the two questions: How far has the pandemic affected the generation of food waste and the implementation of prevention measures? How does the use of digital technology, which has been increasingly accessed since the beginning of the pandemic, offer opportunities to further reduce food waste in the sector? Two online surveys were conducted. In the first survey, 84% of the 170 respondents indicated not to implement further food waste reduction measures since the start of the pandemic, while 11% do. They engaged in more targeted purchasing activities based on more conscious planning of the production volume, the reduction of menus offered, and the standardisation of menu components. In total, 91 food service companies provided data on the food wasted (in %) before and since the pandemic. Of the 179 entries made for the different waste categories, 47% indicated waste had not changed, while 42% and 11% indicated an increase/decrease, respectively. In the context of the ongoing digitalisation of the sector, possible fields of action for digital applications were identified, which are helpful in combating food waste in general and specifically during the pandemic. In this study, a classification scheme for digital food waste reduction approaches was developed. These approaches are systemised into four categories: forecasting, waste analysis, redistribution, and measures catalogue. Further, the process steps in which the applications are applied are indicated and direct and indirect effects on the generation of food waste are provided.
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Affiliation(s)
- Christina Strotmann
- Institute of Sustainable Nutrition (iSuN), Münster University of Applied Sciences, Corrensstr. 25, 48149, Münster, Germany
| | - Vanessa Baur
- Institute of Sustainable Nutrition (iSuN), Münster University of Applied Sciences, Corrensstr. 25, 48149, Münster, Germany
| | - Nora Börnert
- Institute of Sustainable Nutrition (iSuN), Münster University of Applied Sciences, Corrensstr. 25, 48149, Münster, Germany
| | - Paula Gerwin
- Institute of Sustainable Nutrition (iSuN), Münster University of Applied Sciences, Corrensstr. 25, 48149, Münster, Germany
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József Tóth A, Dunay A, Bálint Illés C, Battay M, Bittsánszky A, Süth M. Food liking and consumption in schools: Comparison of questionnaire-based surveys with real consumption. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104692] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Nutritional quality of lunch meals and plate waste in school lunch programme in Southern Thailand. J Nutr Sci 2022; 11:e35. [PMID: 35620764 PMCID: PMC9108001 DOI: 10.1017/jns.2022.31] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2022] [Revised: 04/04/2022] [Accepted: 04/05/2022] [Indexed: 11/07/2022] Open
Abstract
Food waste globally affects food security and sustainability. There currently are few studies focusing on food waste in schools. The present study aimed to determine the meal quality and plate waste in school lunch programme in Thailand. This cross-sectional study was conducted in canteens of representing kindergarten and elementary schools in Southern Thailand within their real-life context. The assessment was carried out over five consecutive school days in July–August 2020 for each school, at which two types of menus, including rice with side dish and one-dish meal were served. Waste collection and quantification were conducted by selective aggregate weighing, according to the Food Loss and Waste Protocol. All lunch menus contained excess rice but insufficient meats, fruits, vegetables and eggs, regarding the national lunch standard. For each serving portion, 7–33 % rice, 9–22 % meats, 7–65 % vegetables, 1–19 % fruits and 3–14 % eggs were discarded. Plate waste from rice with side dish menus (10–29 %) was more than one-dish meals (7–17 %). By estimation, each kindergartener generated 71⋅4 g plate waste daily, accounting for the caloric and monetary values of 146 kcal and 0⋅16 US dollar. The amount of plate waste and the respective caloric and monetary losses were less obvious at the elementary school. Plate waste affected the adequacy of food intakes of schoolchildren from lunch meals. The data obtained from the present study will be useful for planning and implementation of school lunch programme in Thailand and countries with similar context.
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Boulet M, Grant W, Hoek A, Raven R. Influencing across multiple levels: The positive effect of a school-based intervention on food waste and household behaviours. JOURNAL OF ENVIRONMENTAL MANAGEMENT 2022; 308:114681. [PMID: 35149403 DOI: 10.1016/j.jenvman.2022.114681] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Revised: 01/20/2022] [Accepted: 02/04/2022] [Indexed: 06/14/2023]
Abstract
Changing consumer food waste-related behaviours is critical to meeting global targets of halving food loss and waste. This paper presents a food waste reduction intervention trialled in five Australian schools and explores its influence on food provisioning practices, changed behaviours and food waste. Consisting of a mix of educational, skills-based, and whole-of-school-events, the intervention sought to reduce food waste by encouraging students to be more involved at home in choosing and/or preparing food to take to school. Students reported greater involvement in the target behaviours and there was a reduction in avoidable food waste in participating schools. Utilising a multi-level perspective, this study demonstrates how food-related practices and behaviours emerge from the interactions of macro and meso-level factors and highlights the value of this perspective when designing food waste reduction interventions.
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Affiliation(s)
- Mark Boulet
- BehaviourWorks Australia, Monash University, 8 Scenic Drive, Clayton, Vic, 3800, Australia.
| | - Wendy Grant
- MidWaste Regional Waste Forum, PO Box 5017, Port Macquarie, NSW, 2444, Australia.
| | - Annet Hoek
- Annet Hoek Research & Consultancy, Australia.
| | - Rob Raven
- Monash Sustainable Development Institute, Monash University, 8 Scenic Drive, Clayton, Vic, 3800, Australia.
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Elford A, Gwee C, Veal M, Jani R, Sambell R, Kashef S, Love P. Identification and Evaluation of Tools Utilised for Measuring Food Provision in Childcare Centres and Primary Schools: A Systematic Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2022; 19:4096. [PMID: 35409781 PMCID: PMC8998327 DOI: 10.3390/ijerph19074096] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 02/26/2022] [Revised: 03/23/2022] [Accepted: 03/24/2022] [Indexed: 12/04/2022]
Abstract
BACKGROUND Children aged 2-11 years spend significant hours per week in early childhood education and care (ECEC) and primary schools. Whilst considered important environments to influence children's food intake, there is heterogeneity in the tools utilised to assess food provision in these settings. This systematic review aimed to identify and evaluate tools used to measure food provision in ECEC and primary schools. METHODS The Preferred Reporting Items for Systematic Reviews (PRISMA) was followed. Publications (2003-2020) that implemented, validated, or developed measurement tools to assess food provision within ECEC or primary schools were included. Two reviewers extracted and evaluated studies, cross checked by a third reviewer and verified by all authors. The Academy of Nutrition and Dietetics Quality Criteria Checklist (QCC) was used to critically appraise each study. RESULTS Eighty-two studies were included in the review. Seven measurement tools were identified, namely, Menu review; Observation; Weighed food protocol; Questionnaire/survey; Digital photography; Quick menu audit; and Web-based menu assessment. An evidence-based evaluation was conducted for each tool. CONCLUSIONS The weighed food protocol was found to be the most popular and accurate measurement tool to assess individual-level intake. Future research is recommended to develop and validate a tool to assess service-level food provision.
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Affiliation(s)
- Audrey Elford
- School of Exercise and Nutrition Sciences, Institute for Physical Activity and Nutrition, Deakin University, Geelong, VIC 3216, Australia;
| | - Cherice Gwee
- Faculty of Health, University of Canberra, Bruce, ACT 2617, Australia; (C.G.); (M.V.)
| | - Maliney Veal
- Faculty of Health, University of Canberra, Bruce, ACT 2617, Australia; (C.G.); (M.V.)
| | - Rati Jani
- School of Health Sciences and Social Work, Griffith University, Gold Coast, QLD 4222, Australia;
| | - Ros Sambell
- School of Medical and Health Sciences, Nutrition and Health Innovation Research Institute, Edith Cowan University, Perth, WA 6027, Australia;
| | - Shabnam Kashef
- College of Nursing and Health Sciences, Flinders University, Adelaide, SA 5042, Australia;
| | - Penelope Love
- School of Exercise and Nutrition Sciences, Institute for Physical Activity and Nutrition, Deakin University, Geelong, VIC 3216, Australia;
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Pearson N, Finch M, Sutherland R, Kingsland M, Wolfenden L, Wedesweiler T, Herrmann V, Yoong SL. An mHealth Intervention to Reduce the Packing of Discretionary Foods in Children's Lunch Boxes in Early Childhood Education and Care Services: Cluster Randomized Controlled Trial. J Med Internet Res 2022; 24:e27760. [PMID: 35297768 PMCID: PMC8972115 DOI: 10.2196/27760] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2021] [Revised: 07/22/2021] [Accepted: 12/17/2021] [Indexed: 11/13/2022] Open
Abstract
Background Interventions in early childhood education and care (ECEC) services have the potential to improve children’s diet at the population level. Objective This study aims to test the efficacy of a mobile health intervention in ECEC services to reduce parent packing of foods high in saturated fat, sugar, and sodium (discretionary foods) in children’s (aged 3-6 years) lunch boxes. Methods A cluster randomized controlled trial was undertaken with 355 parent and child dyads recruited by phone and in person from 17 ECEC services (8 [47%] intervention and 9 [53%] control services). Parents in the intervention group received a 10-week fully automated program targeting barriers to packing healthy lunch boxes delivered via an existing service communication app. The program included weekly push notifications, within-app messages, and links to further resources, including websites and videos. The control group did not receive any intervention. The primary outcomes were kilojoules from discretionary foods and associated nutrients (saturated fat, free sugars, and sodium) packed in children’s lunch boxes. Secondary outcomes included consumption of kilojoules from discretionary foods and related nutrients and the packing and consumption of serves of discretionary foods and core food groups. Photography and weights of foods in children’s lunch boxes were recorded by trained researchers before and after the trial to assess primary and secondary outcomes. Outcome assessors were blinded to service allocation. Feasibility, appropriateness, and acceptability were assessed via an ECEC service manager survey and a parent web-based survey. Use of the app was assessed via app analytics. Results Data on packed lunch box contents were collected for 88.8% (355/400) of consenting children at baseline and 84.3% (337/400) of children after the intervention. There was no significant difference between groups in kilojoule from discretionary foods packed (77.84 kJ, 95% CI −163.49 to 319.18; P=.53) or the other primary or secondary outcomes. The per-protocol analysis, including only data from children of parents who downloaded the app, also did not find any statistically significant change in primary (−1.98 kJ, 95% CI −343.87 to 339.90; P=.86) or secondary outcomes. Approximately 61.8% (102/165) of parents in the intervention group downloaded the app, and the mean service viewing rate of weekly within-app messages was 26% (SD 14.9). Parents who responded to the survey and participating services agreed that it was appropriate to receive lunch box information via the app (40/50, 80% and 6/8, 75%, respectively). Conclusions The intervention was unable to demonstrate an impact on kilojoules or associated nutrients from discretionary foods packed in children’s lunch boxes. Low app downloads and program message views indicate a need to explore how to improve factors related to implementation before further testing similar mobile health interventions in this setting. Trial Registration Australian New Zealand Clinical Trials Registry ACTRN12618000133235; https://www.anzctr.org.au/Trial/Registration/TrialReview.aspx?id=374379
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Affiliation(s)
- Nicole Pearson
- Hunter New England Population Health, Wallsend, Australia.,School of Medicine and Public Health, University of Newcastle, Callaghan, Australia.,Hunter Medical Research Institute, Newcastle, Australia.,Priority Research Centre for Health Behaviour, University of Newcastle, Callaghan, Australia
| | - Meghan Finch
- Hunter New England Population Health, Wallsend, Australia.,School of Medicine and Public Health, University of Newcastle, Callaghan, Australia.,Hunter Medical Research Institute, Newcastle, Australia.,Priority Research Centre for Health Behaviour, University of Newcastle, Callaghan, Australia
| | - Rachel Sutherland
- Hunter New England Population Health, Wallsend, Australia.,School of Medicine and Public Health, University of Newcastle, Callaghan, Australia.,Hunter Medical Research Institute, Newcastle, Australia.,Priority Research Centre for Health Behaviour, University of Newcastle, Callaghan, Australia
| | - Melanie Kingsland
- Hunter New England Population Health, Wallsend, Australia.,School of Medicine and Public Health, University of Newcastle, Callaghan, Australia.,Hunter Medical Research Institute, Newcastle, Australia.,Priority Research Centre for Health Behaviour, University of Newcastle, Callaghan, Australia
| | - Luke Wolfenden
- Hunter New England Population Health, Wallsend, Australia.,School of Medicine and Public Health, University of Newcastle, Callaghan, Australia.,Hunter Medical Research Institute, Newcastle, Australia.,Priority Research Centre for Health Behaviour, University of Newcastle, Callaghan, Australia
| | | | | | - Sze Lin Yoong
- Hunter New England Population Health, Wallsend, Australia.,School of Medicine and Public Health, University of Newcastle, Callaghan, Australia.,Hunter Medical Research Institute, Newcastle, Australia.,Priority Research Centre for Health Behaviour, University of Newcastle, Callaghan, Australia
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11
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Vidal-Mones B, Diaz-Ruiz R, M Gil J. From evaluation to action: Testing nudging strategies to prevent food waste in school canteens. WASTE MANAGEMENT (NEW YORK, N.Y.) 2022; 140:90-99. [PMID: 35074535 DOI: 10.1016/j.wasman.2022.01.006] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 12/28/2021] [Accepted: 01/09/2022] [Indexed: 06/14/2023]
Abstract
Food waste (FW) prevention is an essential measure to contribute to the achievement of the Sustainable Development Goal target 12.3, achieve more sustainable food systems and tackle the climate crisis. This paper aims at evaluating nudging strategies' impact on FW prevention in school canteens. To do so, it applies a four-stage methodology in 4 school canteens of the Metropolitan Region of Barcelona as case studies. This study has three main contributions. First, it provided real FW data by estimating a daily FW of 46 g per dinner. Secondly, it observed a 41% FW prevention impact when specific nudging strategies were applied. Dessert was the course with bigger reductions, especially when fruits were served. In addition, strategies involving canteen staff seemed to be more effective. Third, it proposed a methodological framework to co-design and evaluate the impact of FW prevention strategies by quantifying plate waste at school canteens. Thus, this study suggests nudging strategies as innovative interventions to improve food systems' sustainability by preventing FW in school canteens.
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Affiliation(s)
- Berta Vidal-Mones
- Center for Agri-Food Economy and Development (CRED-UPC-IRTA), Edifici ESAB Parc Mediterrani de la Tecnologia, C/Esteve Terrades, 8, 08860, Castelldefels, Barcelona, Spain; Fundació Espigoladors, 08810 Barcelona, Spain.
| | | | - José M Gil
- Center for Agri-Food Economy and Development (CRED-UPC-IRTA), Edifici ESAB Parc Mediterrani de la Tecnologia, C/Esteve Terrades, 8, 08860, Castelldefels, Barcelona, Spain.
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12
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Coccia C, Lovan P, Macchi A, Coto J, Dick AS, Graziano PA. How Much and What: Using a Buffet to Determine Self-regulation of Food Intake Among Young School-Age Children. Physiol Behav 2022; 249:113745. [PMID: 35181293 PMCID: PMC9042651 DOI: 10.1016/j.physbeh.2022.113745] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Revised: 02/08/2022] [Accepted: 02/14/2022] [Indexed: 10/19/2022]
Abstract
Energy compensation indices are commonly used to examine self-regulation of food intake in children. However, previous studies failed to consider children's ability to self-regulate under complete autonomy. This study examined self-regulation of food intake among young children and the effect of calorie manipulation on food/nutrient intake using an unlimited lunch buffet paradigm. Participants were 66 children (Mage = 6.14, SD = 1.15 years; 68.2% male; 89.4% Latinx; 59.1% overweight/obese [OV/OB]). Children participated in a crossover research trial, one week apart. Participants consumed 2 different types of preloads followed by an ad-libitum lunch during each trial. A compensation index (COMPX) was calculated to identify the level of self-regulation in food intake. Food/nutrient intake was compared between both sessions. Results indicated OV/OB children showed poorer self-regulation compared to healthy weight children (t=2.19, p = .032; Hedges' g = 0.55). There were significant differences in food intake/selection between OV/OB and healthy weight groups. OV/OB children consumed a higher amount of calorie, fat, and cholesterol after the high energy preload compared to healthy weight children (d's range: 0.31-0.48). Our findings support differences between the amount of self-regulation between normal and OV/OB children as well as the items they select in order to compensate.
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Affiliation(s)
- Catherine Coccia
- Florida International University, Department of Dietetics and Nutrition, Miami, FL.
| | - Padideh Lovan
- University of Miami, Department of Psychology, Miami, FL
| | - Alison Macchi
- Florida International University, Department of Dietetics and Nutrition, Miami, FL
| | - Jennifer Coto
- Florida International University, Department of Psychology, Miami, FL
| | - Anthony S Dick
- Florida International University, Department of Psychology, Miami, FL
| | - Paulo A Graziano
- Florida International University, Department of Psychology, Miami, FL
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Abstract
Background: Food waste occurs in all stages of the food supply chain, namely in the food service sector. Understanding how much and why food is wasted and whether consumers are aware of it is essential to design effective interventions in this setting. This case study aims to compare the food waste perception by consumers and measure plate waste in a Portuguese workplace canteen in order to recognize if trained consumers can estimate his/her food waste. Methods: Data were collected from 160 users randomly selected attending a workplace canteen during one month. Plate waste was evaluated by the weighing method. Visual estimation was performed by each participant to evaluate food waste perception at the end of the meal. Consumers were also asked about reasons for wasting food. Results: Plate waste was 8.4% for soup, 9.0% for the main course, and 4.0% for dessert. These values follow the same trend of waste perceived by consumers for soup (R = 0.722; p ˂ 0.001), main course (R = 0.674; p ˂ 0.001), and dessert (R = 0.639; p ˂ 0.001), showing a high relation between self-assessment and measured plate waste. Excessive portions (46.1%), dislike of meal flavor (18.6%), cooking method (8.8%), and texture (3.9%) were identified as the main causes for plate waste. Conclusions: Canteen users showed an accurate perception of their plate waste for all meal components. Excessive portions were identified by consumers as the main reason for plate waste.
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15
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Lindke AR, Smith TA, Cotwright CJ, Morris D, Cox GO. Plate Waste Evaluation of Plant-Based Protein Entrees in National School Lunch Program. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2022; 54:12-19. [PMID: 35000678 DOI: 10.1016/j.jneb.2021.06.002] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/15/2020] [Revised: 05/24/2021] [Accepted: 06/01/2021] [Indexed: 06/14/2023]
Abstract
OBJECTIVE To assess plate waste of plant-based protein entrees compared with regularly served meat-based entrees in the National School Lunch Program (NSLP). DESIGN Plate waste data were collected before and after introducing the plant-based entrees, using digital photography and the quarter-waste method. PARTICIPANTS National School Lunch Program participants in grades 6-8. INTERVENTION Two newly developed plant-based protein entrees were introduced into the menu cycle by replacing 2 regularly served meat-based entrees. MAIN OUTCOME MEASURE Student plate waste of plant-based entrees compared with entrees regularly served in the NSLP meal pattern. ANALYSIS A total of 4,138 meal observations were analyzed. Ordinary least-squares regressions and 2-sample unpaired t tests were used to determine significant differences in waste. RESULTS National School Lunch Program participants wasted plant-based entrees more than all other entrees served during lunch. Students wasted all or none of the plant-based entrees more than partial servings. There were no significant differences in waste between demographic groups for the plant-based entrees. CONCLUSIONS AND IMPLICATIONS Plant-based entrees served as a part of the NSLP may lead to increased plate waste than meat-based entrees. Novel food pairings and visibility of legumes may have led to increased plate waste.
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Affiliation(s)
- Allie R Lindke
- Department of Foods and Nutrition, College of Family and Consumer Sciences, University of Georgia, Athens, GA
| | - Travis A Smith
- Department of Agricultural and Applied Economics, College of Agricultural and Environmental Sciences, University of Georgia, Athens, GA
| | - Caree J Cotwright
- Department of Foods and Nutrition, College of Family and Consumer Sciences, University of Georgia, Athens, GA
| | | | - Ginnefer O Cox
- Department of Foods and Nutrition, College of Family and Consumer Sciences, University of Georgia, Athens, GA.
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16
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Environmental and Cost Impacts of Food Waste in University Canteen from a Life Cycle Perspective. ENERGIES 2021. [DOI: 10.3390/en14185907] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Food waste has caused double waste of resources in the food itself and the food supply chain of production, transportation, cooking, and processing, resulting in unnecessary greenhouse gas emissions and economic losses. This paper first conducted the quantification of students’ food waste and the collection of canteens operation data in the three canteens at Taiyuan University of Technology (China) in 2019 through the weighing method and interview. Then an integration of Life Cycle Assessment and Life Cycle Costing was used to quantify the impact of food waste in university canteens on the environment and costs. The study found that the total amount of food waste in the university canteens with 22,000 students was 246.75 t/a, the carbon footprint caused by food waste was 539.28 t CO2-eq, and the cost was 4,729,900 yuan. Most of the impact of canteen meals on the environment comes from the use of energy in food cooking and the consumption of animal food types. The innovative integration of life cycle cost calculations highlights the key role of the labor required for cooking. The research results answer the basic scientific questions of how much food is wasted in the university canteens, and the carbon emissions and cost ratios of these wasted food in all links of the supply chain. The research results can provide a policy-making basis and data support for reducing food waste in universities and realizing carbon emission reduction in university canteens.
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Cook N, Collins J, Goodwin D, Porter J. A systematic review of food waste audit methods in hospital foodservices: development of a consensus pathway food waste audit tool. J Hum Nutr Diet 2021; 35:68-80. [PMID: 34060673 DOI: 10.1111/jhn.12928] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2021] [Accepted: 05/26/2021] [Indexed: 11/28/2022]
Abstract
BACKGROUND To understand, monitor and compare the scope of food waste in hospital foodservices, it is essential to measure food waste using a standardised method. The aims of this systematic review were to: (i) describe and critique the methodological features of waste audits used in hospital foodservice settings that measure aggregate food and food-related waste and (ii) develop a consensus tool for conducting a food waste audit in a hospital foodservice setting. METHODS Seven electronic databases were searched for peer reviewed literature, and 17 Google Advanced searches located grey literature that described food waste audit methods previously used or developed for hospital foodservices. Study selection and quality assessment occurred in duplicate. Data describing the audit method, its feasibility, and strengths and limitations were extracted and synthesised to develop a consensus tool. RESULTS Eight peer reviewed and nine grey literature documents describing a variety of food waste audit methods were found. The most common practices were 2-week data collection (n = 5), foodservice staff collecting data (n = 6), measuring food waste only (n = 11), measuring food waste at main meals (n = 5) and using electronic scales to measure waste (n = 12). A consensus tool was developed that proposes a method for preparing, conducting and analysing data from a food waste audit. CONCLUSIONS This review used published evidence to develop the first ever food waste audit consensus tool for hospital foodservices to use and measure food and food-related waste. Future research is needed to apply and test this tool in practice.
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Affiliation(s)
- Nathan Cook
- Department of Nutrition, Dietetics and Food, Monash University, Notting Hill, VIC, Australia
| | - Jorja Collins
- Department of Nutrition, Dietetics and Food, Monash University, Notting Hill, VIC, Australia.,Dietetics Departments, Eastern Health, Box Hill, VIC, Australia
| | - Denise Goodwin
- Monash Sustainable Development Unit, Monash University, Clayton, VIC, Australia.,BehaviourWorks, Clayton, VIC, Australia
| | - Judi Porter
- Department of Nutrition, Dietetics and Food, Monash University, Notting Hill, VIC, Australia.,Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences, Deakin University, Geelong, VIC, Australia
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18
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Batlle-Bayer L, Bala A, Aldaco R, Vidal-Monés B, Colomé R, Fullana-I-Palmer P. An explorative assessment of environmental and nutritional benefits of introducing low-carbon meals to Barcelona schools. THE SCIENCE OF THE TOTAL ENVIRONMENT 2021; 756:143879. [PMID: 33307500 DOI: 10.1016/j.scitotenv.2020.143879] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 11/12/2020] [Accepted: 11/12/2020] [Indexed: 06/12/2023]
Abstract
Shifting to plant-based and low-carbon diets is a key measure for climate change mitigation. In this regard, national and local governments are setting goals and actions to tackle this issue. The municipality of Barcelona has set an intervention for the academic year 2020-21: introducing low-carbon meals in public schools. This study assesses the environmental and nutritional benefits of this intervention by applying the Life Cycle Assessment (LCA) methodology, with an energy and nutritional functional unit; and combined it with the Water-Energy-Food (WEF) nexus approach, by considering three WEF resources-based impacts (Blue Water Footprint (BWF), Primary Energy Demand (PED) and Land Use (LU)) and the Global Warming Potential (GWP). The transition to a low-carbon meal would reduce between 46 and 60% the environmental impacts. These benefits could even be higher when extra interventions within the school boundaries are applied. More research in behavioural change is needed in order to evaluate both: the acceptance of the new menus by scholars and the adaptation of the school kitchen staff to the new menu. Finally, it is suggested to monitor the environmental and nutritional changes of the introduction of low-carbon meals within the school menus in an integrated way.
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Affiliation(s)
- Laura Batlle-Bayer
- UNESCO Chair in Life Cycle and Climate Change ESCI-UPF, Universitat Pompeu Fabra, Passeig Pujades 1, 08003 Barcelona, Spain.
| | - Alba Bala
- UNESCO Chair in Life Cycle and Climate Change ESCI-UPF, Universitat Pompeu Fabra, Passeig Pujades 1, 08003 Barcelona, Spain
| | - Rubén Aldaco
- Department of Chemical and Biomolecular Engineering, University of Cantabria, Avda. De los Castros. s.n., 39005 Santander. Spain
| | - Berta Vidal-Monés
- Center for Agro-Food Economy and Development (CREDA-UPC-IRTA), C/Esteve Terrades, 8 08860, Castelldefels, Barcelona, Spain
| | - Rosa Colomé
- UNESCO Chair in Life Cycle and Climate Change ESCI-UPF, Universitat Pompeu Fabra, Passeig Pujades 1, 08003 Barcelona, Spain
| | - Pere Fullana-I-Palmer
- UNESCO Chair in Life Cycle and Climate Change ESCI-UPF, Universitat Pompeu Fabra, Passeig Pujades 1, 08003 Barcelona, Spain
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19
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Abstract
Food waste (FW) has recently attracted the interest of different institutions and has been the focus of many studies due to its important environmental, social and economic impact. This paper aims to analyze whether a didactic intervention, consisting of informing teachers and pupils and involving pupils in reducing FW, could bring about changes in the level of knowledge and attitude towards FW and in the amount of FW generated during the mid-morning break and lunch at schools. This study was conducted at a public Primary School in Valencia (Spain). Subtle changes in the level of knowledge and attitude towards FW were detected in teachers and pupils after the intervention. Around 30% of FW reduction at lunch was observed in the intervention group but not in the other groups. A decrease of almost half of the average weight was observed during the mid-morning break in the rest of primary groups. The results apparently show that addressing the FW issue in classrooms can have a very positive effect on children’s attitudes. As it is such a cross-cutting issue; it raises awareness about a large group of Sustainable Development Goals, and encourages these young citizens to make conscious decisions and to act responsibly.
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20
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Pearson N, Wolfenden L, Finch M, Yoong SL, Kingsland M, Nathan N, Lecathelinais C, Wedesweiler T, Kerr J, Sutherland R. A cross-sectional study of packed lunchbox foods and their consumption by children in early childhood education and care services. Nutr Diet 2020; 78:397-405. [PMID: 32830413 DOI: 10.1111/1747-0080.12632] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2020] [Revised: 06/10/2020] [Accepted: 07/09/2020] [Indexed: 11/30/2022]
Abstract
AIM To (a) describe lunchbox foods packed and consumed by children attending early childhood education and care services; (b) compare the serves of foods packed and consumed with nutrition guideline recommendations; and (c) explore associations between parent characteristics and serves of food groups packed in lunchboxes. METHODS A cross sectional study was conducted on a sample of early childhood education and care services where parents provide food in the Hunter New England region of NSW, Australia. Lunchbox contents were assessed using photography and pre- and post-meal weights. Descriptive statistics were used to describe packing and consumption of core food groups and discretionary foods. RESULTS Data on food packed and consumed were collected for 355 children's lunchboxes from 17 services (preschools n = 14, long day care services n = 3). Less than half (44%) of lunchboxes contained vegetables, and 54% contained at least one serve of discretionary foods. Less than 1% of lunchboxes met all setting-specific nutrition guidelines. On average, children consumed 68% of lunchbox contents, with the lowest consumption rate being for vegetables. An association was found between parent education level and packing of discretionary foods (-0.36, P = <.01) but not for packing of fruit or vegetables. CONCLUSIONS Lunchboxes contained an over-representation of discretionary foods and under-representation of vegetables, and children had a low preference for consuming vegetables compared with other food groups. Interventions to support parent packing of lunchboxes in line with nutrition guidelines and strategies to expand child preference for foods such as vegetables are warranted.
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Affiliation(s)
- Nicole Pearson
- Hunter New England Population Health, Wallsend, New South Wales, Australia.,School of Medicine and Public Health, University of Newcastle, Callaghan, New South Wales, Australia.,Hunter Medical Research Institute, Newcastle, New South Wales, Australia.,Priority Research Centre for Health Behaviour, University of Newcastle, Newcastle, New South Wales, Australia
| | - Luke Wolfenden
- Hunter New England Population Health, Wallsend, New South Wales, Australia.,School of Medicine and Public Health, University of Newcastle, Callaghan, New South Wales, Australia.,Hunter Medical Research Institute, Newcastle, New South Wales, Australia.,Priority Research Centre for Health Behaviour, University of Newcastle, Newcastle, New South Wales, Australia
| | - Meghan Finch
- Hunter New England Population Health, Wallsend, New South Wales, Australia.,School of Medicine and Public Health, University of Newcastle, Callaghan, New South Wales, Australia.,Hunter Medical Research Institute, Newcastle, New South Wales, Australia.,Priority Research Centre for Health Behaviour, University of Newcastle, Newcastle, New South Wales, Australia
| | - Sze Lin Yoong
- Hunter New England Population Health, Wallsend, New South Wales, Australia.,School of Medicine and Public Health, University of Newcastle, Callaghan, New South Wales, Australia.,Hunter Medical Research Institute, Newcastle, New South Wales, Australia.,Priority Research Centre for Health Behaviour, University of Newcastle, Newcastle, New South Wales, Australia
| | - Melanie Kingsland
- Hunter New England Population Health, Wallsend, New South Wales, Australia.,School of Medicine and Public Health, University of Newcastle, Callaghan, New South Wales, Australia.,Hunter Medical Research Institute, Newcastle, New South Wales, Australia.,Priority Research Centre for Health Behaviour, University of Newcastle, Newcastle, New South Wales, Australia
| | - Nicole Nathan
- Hunter New England Population Health, Wallsend, New South Wales, Australia.,School of Medicine and Public Health, University of Newcastle, Callaghan, New South Wales, Australia.,Hunter Medical Research Institute, Newcastle, New South Wales, Australia.,Priority Research Centre for Health Behaviour, University of Newcastle, Newcastle, New South Wales, Australia
| | - Christophe Lecathelinais
- Hunter New England Population Health, Wallsend, New South Wales, Australia.,School of Medicine and Public Health, University of Newcastle, Callaghan, New South Wales, Australia.,Hunter Medical Research Institute, Newcastle, New South Wales, Australia.,Priority Research Centre for Health Behaviour, University of Newcastle, Newcastle, New South Wales, Australia
| | - Taya Wedesweiler
- Hunter New England Population Health, Wallsend, New South Wales, Australia
| | - Jayde Kerr
- Hunter New England Population Health, Wallsend, New South Wales, Australia
| | - Rachel Sutherland
- Hunter New England Population Health, Wallsend, New South Wales, Australia.,School of Medicine and Public Health, University of Newcastle, Callaghan, New South Wales, Australia.,Hunter Medical Research Institute, Newcastle, New South Wales, Australia.,Priority Research Centre for Health Behaviour, University of Newcastle, Newcastle, New South Wales, Australia
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21
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Liz Martins M, Rodrigues SSP, Cunha LM, Rocha A. Factors influencing food waste during lunch of fourth-grade school children. WASTE MANAGEMENT (NEW YORK, N.Y.) 2020; 113:439-446. [PMID: 32599349 DOI: 10.1016/j.wasman.2020.06.023] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/12/2020] [Revised: 06/03/2020] [Accepted: 06/17/2020] [Indexed: 06/11/2023]
Abstract
This study aims to explore the factors that influence plate waste at lunches served in primary schools. Data was collected for all fourth-grade children attending 21 primary schools from the city of Porto (Portugal) (n = 463). Plate waste was evaluated by the weighing method and factors influencing plate waste were collected by observation of menu and canteen characteristics and through the application of a questionnaire to children aiming to evaluate factors related to preferences and dietary patterns. Logistic regression was performed to identify predictors of plate waste. It was observed that fish menus and composed dishes showed a higher tendency for increased plate waste. However, this effect was not observed when adjusted for other variables. Soups without pulses and blended soups were less likely to be discarded by children. The presence of the teacher during meals and the possibility for children to leave the canteen whenever they wish, protected both the main dish and the soup from being wasted. A higher number of children in the canteen was associated with increased soup waste. As expected, children more pleased with the sensory characteristics of the main dish and soup were less likely to waste food. Children who consumed high-saturated fat content mid-morning snacks were more likely to waste soup. The main factors associated with plate waste were related to the presence of teachers during the mealtime, school meal policies and the meals' sensory characteristics. Additionally, soup waste was determined by its composition, mid-morning snacks and the number of children in the canteen.
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Affiliation(s)
- Margarida Liz Martins
- Faculty of Food Sciences and Nutrition, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; University of Trás-Os-Montes e Alto Douro, Quinta de Prados, 5000-801 Vila Real, Portugal; Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; GreenUPorto - Sustainable Agrifood Production Research Centre, Campus de Vairão - Edifício de Ciências Agrárias (FCV2), Rua da Agrária, 747, 4485-646 Vairão, Portugal.
| | - Sara S P Rodrigues
- Faculty of Food Sciences and Nutrition, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; Epidemiology Research Unit, Institute of Public Health, University of Porto (EPIUnit), Portugal.
| | - Luís M Cunha
- DGAOT, Faculty of Sciences, University of Porto, Rua do Campo Alegre, s/n, 4169-007 Porto, Portugal; GreenUPorto - Sustainable Agrifood Production Research Centre, Campus de Vairão - Edifício de Ciências Agrárias (FCV2), Rua da Agrária, 747, 4485-646 Vairão, Portugal.
| | - Ada Rocha
- Faculty of Food Sciences and Nutrition, University of Porto, Rua Dr. Roberto Frias, 4200-465 Porto, Portugal; GreenUPorto - Sustainable Agrifood Production Research Centre, Campus de Vairão - Edifício de Ciências Agrárias (FCV2), Rua da Agrária, 747, 4485-646 Vairão, Portugal; LAQV-Requimte - University of Porto, 4051-401 Porto, Portugal.
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22
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Impact of a nutrition education programme on preschool children's willingness to consume fruits and vegetables. Public Health Nutr 2020; 23:1846-1853. [PMID: 32340640 DOI: 10.1017/s1368980019005032] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
OBJECTIVE To evaluate the impact of a preschool-based nutrition education programme consisting of twelve 'hands on' nutrition education lessons delivered during the school year on young children's willingness to consume fruits and vegetables. DESIGN Quasi-experimental, pre-post design including the collection of plate waste evaluation data at the start and end of the 2015-2016 school year within two groups: (1) randomly selected classrooms receiving the intervention and (2) within conveniently sampled preschool classrooms not receiving the intervention serving as a comparison group. SETTING Centre-based preschool programmes serving low-income families in the Denver metro area. PARTICIPANTS Three- to five-year-old children in preschool classrooms participating in the intervention during the 2015-2016 school year (n 308) and children enrolled in comparison classrooms (n 215). RESULTS Repeated-measures logit models assessed whether increases in the odds of consuming small samples of fruits and vegetables between Time 1 (pre-intervention) and Time 2 (post-intervention) were different for children within the intervention group compared with the comparison group. Analyses showed that the change over time in consumption of the three vegetable samples varied by intervention status with greater change occurring among children within the intervention group (edamame: P = 0·001; cauliflower: P ≤ 0·0001 and red pepper: P ≤ 0·0001). Unlike vegetables, the change over time in consumption of the two fruit samples was not different between children within the intervention and comparison groups. CONCLUSIONS An experiential-learning nutrition education programme can positively influence eating behaviours of low-income preschoolers in a centre-based setting by increasing willingness to consume vegetables.
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23
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García-Herrero L, De Menna F, Vittuari M. Food waste at school. The environmental and cost impact of a canteen meal. WASTE MANAGEMENT (NEW YORK, N.Y.) 2019; 100:249-258. [PMID: 31563025 DOI: 10.1016/j.wasman.2019.09.027] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/10/2019] [Revised: 09/12/2019] [Accepted: 09/19/2019] [Indexed: 06/10/2023]
Abstract
The challenge of increasing food demand due to population growth urges all stakeholders to act against food losses and waste, especially in light of their environmental, cost, and social impacts. In developed countries, awareness raising, and prevention are particularly important at the consumption level, where food waste mainly occurs. In this sense, public school canteens represent a unique setting, because of their capacity of conveying food habits, while sustainably managing available resources. This research assessed the environmental and cost impact of food consumption and wastage in public school canteens through a case study in Italy. It combined life cycle assessment, environmental life cycle costing, and quarter-waste visual methods. The functional unit was defined as the average meal provided by the catering service to 3-10 years old students. Primary data on type and amounts of purchased food, transport, and utilities consumption were provided by the catering service, while food waste assessment was performed in selected representative school canteens. Secondary data on background processes were mainly sourced from databases and literature. Food waste at schools represented 20-29% of the prepared meal, depending on students' age and seasonal menu. The global warming potential (GWP) of the average meal was 1.11-1.50 kg CO2-eq, mostly due to the food production impact. The meal preparation had the largest impact on costs. When considering embedded impacts, food waste was responsible for 14-18% of GWP and 6-11% of the costs. The sensitivity analysis showed promising environmental and cost reductions by introducing changes in the meal composition and preparation.
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Affiliation(s)
| | - Fabio De Menna
- Department of Agricultural and Food Sciences, University of Bologna, Italy
| | - Matteo Vittuari
- Department of Agricultural and Food Sciences, University of Bologna, Italy
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Giboreau A, Schwartz C, Morizet D, Meiselman HL. Measuring Food Waste and Consumption by Children Using Photography. Nutrients 2019; 11:nu11102410. [PMID: 31600938 PMCID: PMC6835983 DOI: 10.3390/nu11102410] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/31/2019] [Revised: 09/26/2019] [Accepted: 09/30/2019] [Indexed: 11/16/2022] Open
Abstract
A photography method was used to measure waste on food trays in school lunch in France, using the 5-point quarter-waste scale. While food waste has been studied extensively in US school lunches, the structure of the French lunch meal is quite different, with multiple courses, and vegetables (raw and cooked) in more than one course. Vegetables were the most wasted food category as usually seen in school lunch research, especially cooked vegetables, which were wasted at rates of 66%-83%. Raw vegetables were still wasted more than main dishes, starchy products, dairy, fruit, and desserts. Vegetables were also the most disliked food category, with the classes of vegetables falling in the same order as for waste. Waste and liking were highly correlated. Sensory characteristics of the food were cited as a main reason for liking/disliking. There is a strong connection between food liking and food consumption, and this connection should be the basis for future attempts to modify school lunch to improve consumption. The photographic method of measuring food waste at an individual level performed well.
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Affiliation(s)
- Agnes Giboreau
- Institute Paul Bocuse Research Center, 69130 Ecully, France.
| | | | - David Morizet
- Bonduelle Corporate Research, 59650 Villeneuve-d'Ascq France.
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25
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Silvennoinen K, Nisonen S, Pietiläinen O. Food waste case study and monitoring developing in Finnish food services. WASTE MANAGEMENT (NEW YORK, N.Y.) 2019; 97:97-104. [PMID: 31447032 DOI: 10.1016/j.wasman.2019.07.028] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/22/2019] [Revised: 07/18/2019] [Accepted: 07/20/2019] [Indexed: 06/10/2023]
Abstract
For enhancing food waste weighing measurements we established a platform (Restaurant Forum RF) for different kinds of food service businesses. Our aim was to explore food waste data, but also to develop a monitoring system by increasing our knowledge about the relevant processes and possible internal barriers. We studied food waste generation and origin in the outlets and how to avoid overproduction of food and buffet line waste. During 2016-2017, a number of outlets (n = 51) conducted food waste measurements over a period of two weeks. The businesses that participated included schools, day-care centres and work place and student canteens, which present sectors that mainly serve a lunch buffet. According to our results, 17.5% of all prepared food ended up as waste, which can be further divided into kitchen waste (2.2%), serving waste (11.3%) and customer leftovers (3.9%). On average, 449 g of food was prepared per portion and 78 g of this ended up as waste. We also studied the mechanisms of waste generation, best practices for decreasing food waste, how staff experienced weighing measurements and how measurement systems can be utilized in food service business management.
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Affiliation(s)
- Kirsi Silvennoinen
- Natural Resource Institute Finland, Maarintie 6, FI-02150 Espoo, Finland(1).
| | - Sampsa Nisonen
- Natural Resource Institute Finland, Maarintie 6, FI-02150 Espoo, Finland(1).
| | - Oona Pietiläinen
- Natural Resource Institute Finland, Maarintie 6, FI-02150 Espoo, Finland(1).
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26
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Towards a Baseline for Food-Waste Quantification in the Hospitality Sector—Quantities and Data Processing Criteria. SUSTAINABILITY 2019. [DOI: 10.3390/su11133541] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
There is an urgent need for primary data collection on food waste to obtain solid quantification data that can be used as an indicator in the goal of halving food waste by 2030. This study examined how quality baselines for food waste can be achieved within the different segments of the hospitality sector, encompassing establishments such as canteens, elderly care units, hospitals, hotels, preschools, primary schools, restaurants, and upper secondary schools. The empirical material comprised food-waste quantification data measured in 1189 kitchens in Sweden, Norway, Finland, and Germany for 58,812 quantification days and 23 million portions. All the data were converted to a common format for analysis. According to the findings, around 20% of food served became waste. Waste per portion varied widely between establishments, ranging from 50.1 ± 9.4 g/portion for canteens to 192 ± 30 g/portion for restaurants. To identify the measurement precision needed for tracking changes over time, we suggest statistical measures that could be used in future studies or in different food-waste tracking initiatives.
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27
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Liao C, Li H. Environmental Education, Knowledge, and High School Students' Intention toward Separation of Solid Waste on Campus. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2019; 16:ijerph16091659. [PMID: 31086052 PMCID: PMC6539444 DOI: 10.3390/ijerph16091659] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/17/2019] [Revised: 04/22/2019] [Accepted: 05/04/2019] [Indexed: 11/16/2022]
Abstract
To achieve substantial and sustainable levels of separation of municipal solid waste (MSW), it is essential to engage young people as they are important drivers of change and will have a major influence on the future of the world. This study aimed to understand Chinese high school students' intention toward the separation of solid waste on campus (SSWC). The study has used the Theory of Planned Behavior (TPB) as its theoretical framework, and further incorporates two additional constructs (environmental education and environmental knowledge) to explain the separation of solid waste (SSW) behavior of 562 high school students. The results indicate that environmental education is essential to ensure that students have required knowledge and positive attitudes toward SSWC. Knowledge was the best predictor of high school students' separation behavior. Moreover, a lack of subjective norm from the important people could prevent students from participating in this process, regardless of their positive attitudes. The implications for policy and scope for further research are discussed.
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Affiliation(s)
- Chuanhui Liao
- School of Economics and Management, Southwest University of Science and Technology, Mianyang 621010, Sichuan, China.
| | - Hui Li
- School of Economics and Management, Southwest University of Science and Technology, Mianyang 621010, Sichuan, China.
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Pinto RS, Pinto RMDS, Melo FFS, Campos SS, Cordovil CMDS. A simple awareness campaign to promote food waste reduction in a University canteen. WASTE MANAGEMENT (NEW YORK, N.Y.) 2018; 76:28-38. [PMID: 29503053 DOI: 10.1016/j.wasman.2018.02.044] [Citation(s) in RCA: 48] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/04/2017] [Revised: 02/01/2018] [Accepted: 02/20/2018] [Indexed: 06/08/2023]
Abstract
Food waste has important environmental, social and economic impacts and increasing attention has been given lately to the unparalleled scale of food waste in the food supply chain worldwide. An initiative aiming to reduce food waste was tested at the School of Agriculture canteen (University of Lisbon, Portugal). The "Clean dish, clean conscience!" initiative consisted of a simple and inexpensive education campaign to raise awareness of reducing plate waste, by establishing the connection between food waste and personal behaviour. As a first stage plate waste from canteen users was measured over a 10 day period. After this period, a waste consumption index and per capita waste consumption were calculated to evaluate the level of satisfaction of the consumer and the related concern about food wastage, and was classified as Bad. After this first stage it was concluded that the users did not have strong convictions about avoiding food waste. During the second stage of the project an education campaign was implemented with plate waste being monitored for a further 16 days to assess the effectiveness of the campaign. The approach consisted of displaying simple and affordable informative posters in strategic areas of the canteen with simple messages reminding not to accept food they knew they would not eat. This led to a mean reduction in the waste consumption index of ∼15%. A parallel action encouraging separation of organic and inorganic waste was implemented as well, with an active participation of >70% of the users. The initiative achieved its objective of reducing plate waste by raising awareness of the daily food waste problem at the institution's canteen and by suggesting "how-to" actions for reducing such waste. This study showed how avoidable waste can be reduced simply by making students aware of the topic of food waste. Simple strategies may be useful to improve behaviours and increase sustainability of the canteens at Universities although this proved to be only efficient with the collaboration of the canteen staff that needs solid education. From the results, a set of measures was presented to the University Social Services for adoption to ensure a permanent reduction of food waste and recyclables in the University canteens.
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Affiliation(s)
- Renata Soares Pinto
- Universidade Federal de Santa Maria, Campus Santa Maria, Av. Roraima n° 1000, Cidade Universitária, Bairro Camobi, Santa Maria - RS, CEP: 97105-900, Rio Grande do Sul, Brazil
| | | | - Felipe Fochat Silva Melo
- Universidade Federal de Viçosa, Campus Florestal, Rodovia LMG 818, km 06, Florestal/MG - CEP: 35690-000, Minas Gerais, Brazil
| | - Suzana Santos Campos
- Universidade Federal de Viçosa, Campus Florestal, Rodovia LMG 818, km 06, Florestal/MG - CEP: 35690-000, Minas Gerais, Brazil
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Kropp JD, Abarca-Orozco SJ, Israel GD, Diehl DC, Galindo-Gonzalez S, Headrick LB, Shelnutt KP. A Plate Waste Evaluation of the Farm to School Program. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2018; 50:332-339.e1. [PMID: 29150399 DOI: 10.1016/j.jneb.2017.10.005] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/25/2017] [Revised: 09/26/2017] [Accepted: 10/17/2017] [Indexed: 06/07/2023]
Abstract
OBJECTIVE To investigate the impacts of the Farm to School (FTS) Program on the selection and consumption of fruits and vegetables. DESIGN Plate waste data were recorded using the visual inspection method before and after implementation of the program. SETTING Six elementary schools in Florida: 3 treatment and 3 control schools. PARTICIPANTS A total of 11,262 meal observations of National School Lunch Program (NSLP) participants in grades 1-5. INTERVENTION The FTS Program, specifically local procurement of NSLP offerings, began in treatment schools in November, 2015 after the researchers collected preintervention data. MAIN OUTCOME MEASURES The NSLP participants' selection and consumption of fruits and vegetables. ANALYSIS Data were analyzed using Mann-Whitney U and proportions tests and difference-in-difference regressions. RESULTS The NSLP participants at the treatment schools consumed, on average, 0.061 (P = .002) more servings of vegetables and 0.055 (P = .05) more servings of fruit after implementation of the FTS Program. When school-level fixed effects are included, ordinary least squares and tobit regression results indicated that NSLP participants at the treatment schools respectively consumed 0.107 (P < .001) and 0.086 (P < .001) more servings of vegetables, on average, after implementation of the FTS Program. CONCLUSIONS AND IMPLICATIONS Local procurement positively affected healthy eating.
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Affiliation(s)
- Jaclyn D Kropp
- Department of Food and Resource Economics, University of Florida, Gainesville, FL.
| | - Saul J Abarca-Orozco
- Department of Family, Youth, and Community Sciences, University of Florida, Institute of Food and Agricultural Sciences Extension, Family Nutrition Program, Gainesville, FL
| | - Glenn D Israel
- Department of Agricultural Education and Communication, Program Development and Evaluation Center, University of Florida, Gainesville, FL
| | - David C Diehl
- Program Planning and Evaluation, University of Florida, Gainesville, FL
| | - Sebastian Galindo-Gonzalez
- Department of Agricultural Education and Communication, Program Development and Evaluation Center, University of Florida, Gainesville, FL
| | - Lauren B Headrick
- Family Nutrition Program, University of Florida, Institute of Food and Agricultural Sciences Extension, Gainesville, FL
| | - Karla P Shelnutt
- Family and Nutrition Program, Family Youth and Community Sciences Department, University of Florida, Gainesville, FL
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Trapp MM. The right to taste: Conceptualizing the nourishing potential of school lunch. FOOD AND FOODWAYS 2018. [DOI: 10.1080/07409710.2017.1420348] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Micah M. Trapp
- Department of Anthropology, University of Memphis, Memphis, Tennessee
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Abstract
Objective To validate a novel photographic portion guide as a tool to estimate consumption of
fish and shrimp. Application of such a validated tool can facilitate accurate individual
and community seafood intake assessments and provide meaningful data relative to health
benefits and hazard assessment, particularly in response to environmental contamination
and disasters. Design A photographic fish and shrimp portion guide presenting a stepped range of cooked
portion sizes was used by participants to estimate their typical portion sizes.
Participants selected their typical portion size from the photographic guide and also
from a selection of freshly cooked reference meals. Photographic portions selections
were compared with plated reference portions for each participant. Setting Academic sensory testing laboratory in the USA. Subjects Separate groups of adults (25–64 years) contributed to fish (n 54) and
shrimp (n 53) portion size comparison studies. Results In the fish study, there was no difference between photographic portion selections
(6·59 (sd 2·65) oz (186·8 (sd 75·1) g)) and reference plate selections
(7·04 (sd 2·63) oz (199·6 (sd 74·6) g); P=0·384).
Similarly in the shrimp study, there was no difference between photographic portion
selections (6·88 (sd 3·40) oz (195·0 (sd 96·4) g)) and reference plate
selections (6·06 (sd 2·65) oz (171·8 (sd 75·1) g);
P=0·159). Photographic portions predicted plated reference portions for
both fish and shrimp based on linear regression (P<0·001).
Bland–Altman plot analyses showed good agreement between the two methods, <1 oz
(<28·3 g) bias, in both fish and shrimp studies. Conclusions This validated photographic seafood portion guide provides a utilitarian tool for
accurately assessing fish and shrimp intake in a community setting.
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Huang Z, Gao R, Bawuerjiang N, Zhang Y, Huang X, Cai M. Food and Nutrients Intake in the School Lunch Program among School Children in Shanghai, China. Nutrients 2017; 9:nu9060582. [PMID: 28590431 PMCID: PMC5490561 DOI: 10.3390/nu9060582] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2017] [Revised: 05/29/2017] [Accepted: 06/02/2017] [Indexed: 11/16/2022] Open
Abstract
This study aimed to evaluate the intake of food and nutrients among primary, middle, and high schools students in Shanghai, and provide recommendations for possible amendments in new school lunch standards of Shanghai. Twenty schools were included in the school lunch menu survey. Of those, seven schools enrolled 5389 students and conducted physical measurement of plate waste and a questionnaire survey. The amount of food and nutrients was compared according to the new China National Dietary Guideline for School Children (2016) and Chinese Dietary Reference Intakes (2013). The provision of livestock and poultry meat in menus was almost 5-8 times the recommended amount. The amount of seafood was less than the recommended amount, and mostly came from half-processed food. The average percentage of energy from fat was more than 30% in students of all grades. The greatest amount of food wasted was vegetables with 53%, 42%, and 31%, respectively, among primary, middle and high school students. Intake of Vitamin A, Vitamin B₂, calcium, and iron was about 50% of the recommended proportion. Only 24.0% students were satisfied with the taste of school lunches. Higher proportions of livestock and poultry meat and low intake of vegetables have become integral problems in school lunch programs. Additionally, more attention needs to be paid to the serving size in primary schools with five age groups.
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Affiliation(s)
- Zhenru Huang
- School of Public Health, Shanghai Jiao Tong University,227 South Chongqing Rd, Huangpu Qu, Shanghai 200025, China.
| | - Runying Gao
- School of Public Health, Shanghai Jiao Tong University,227 South Chongqing Rd, Huangpu Qu, Shanghai 200025, China.
| | - Nadila Bawuerjiang
- School of Public Health, Shanghai Jiao Tong University,227 South Chongqing Rd, Huangpu Qu, Shanghai 200025, China.
| | - Yali Zhang
- School of Public Health, Shanghai Jiao Tong University,227 South Chongqing Rd, Huangpu Qu, Shanghai 200025, China.
| | - Xiaoxu Huang
- School of Public Health, Shanghai Jiao Tong University,227 South Chongqing Rd, Huangpu Qu, Shanghai 200025, China.
| | - Meiqin Cai
- School of Public Health, Shanghai Jiao Tong University,227 South Chongqing Rd, Huangpu Qu, Shanghai 200025, China.
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Masis N, McCaffrey J, Johnson SL, Chapman-Novakofski K. Design and Evaluation of a Training Protocol for a Photographic Method of Visual Estimation of Fruit and Vegetable Intake among Kindergarten Through Second-Grade Students. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2017; 49:346-351.e1. [PMID: 28258818 DOI: 10.1016/j.jneb.2017.01.004] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/18/2016] [Revised: 12/09/2016] [Accepted: 01/04/2017] [Indexed: 06/06/2023]
Abstract
OBJECTIVE To design a replicable training protocol for visual estimation of fruit and vegetable (FV) intake of kindergarten through second-grade students through digital photography of lunch trays that results in reliable data for FV served and consumed. METHODS Protocol development through literature and researcher input was followed by 3 laboratory-based trainings of 3 trainees. Lunchroom data collection sessions were done at 2 elementary schools for kindergarten through second-graders. Intraclass correlation coefficients (ICCs) were used. RESULTS By training 3, ICC was substantial for amount of FV served and consumed (0.86 and 0.95, respectively; P < .05). The ICC was moderate for percentage of fruits consumed (0.67; P = .06). In-school estimates for ICCs were all significant for amounts served at school 1 and percentage of FV consumed at both schools. CONCLUSIONS AND IMPLICATIONS The protocol resulted in reliable estimation of combined FV served and consumed using digital photography. The ability to estimate FV intake accurately will benefit intervention development and evaluation.
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Affiliation(s)
- Natalie Masis
- Division of Nutritional Sciences, University of Illinois at Urbana-Champaign, Urbana, IL.
| | - Jennifer McCaffrey
- Office of Extension and Outreach, University of Illinois Extension, Urbana, IL
| | - Susan L Johnson
- Children's Eating Laboratory, University of Colorado School of Medicine, Anschutz Medical Campus, Aurora, CO
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Eriksson M, Persson Osowski C, Malefors C, Björkman J, Eriksson E. Quantification of food waste in public catering services - A case study from a Swedish municipality. WASTE MANAGEMENT (NEW YORK, N.Y.) 2017; 61:415-422. [PMID: 28161338 DOI: 10.1016/j.wasman.2017.01.035] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/08/2016] [Revised: 11/18/2016] [Accepted: 01/22/2017] [Indexed: 05/15/2023]
Abstract
Food waste is a major problem that must be reduced in order to achieve a sustainable food supply chain. Since food waste valorisation measures, like energy recovery, have limited possibilities to fully recover the resources invested in food production, there is a need to prevent food waste. Prevention is most important at the end of the value chain, where the largest number of sub-processes have already taken place and occur in vain if the food is not used for its intended purpose, i.e. consumption. Catering facilities and households are at the very end of the food supply chain, and in Sweden the public catering sector serves a large number of meals through municipal organisations, including schools, preschools and elderly care homes. Since the first step in waste reduction is to establish a baseline measurement in order to identify problems, this study sought to quantify food waste in schools, preschools and elderly care homes in one municipality in Sweden. The quantification was conducted during three months, spread out over three semesters, and was performed in all 30 public kitchen units in the municipality of Sala. The kitchen staff used kitchen scales to quantify the mass of wasted and served food divided into serving waste (with sub-categories), plate waste and other food waste. The food waste level was quantified as 75g of food waste per portion served, or 23% of the mass of food served. However, there was great variation between kitchens, with the waste level ranging from 33g waste per portion served (13%) to 131g waste per portion served (34%). Wasted food consisted of 64% serving waste, 33% plate waste and 3% other food waste. Preschools had a lower waste level than schools, possibly due to preschool carers eating together with the children. Kitchens that received warm food prepared in another kitchen (satellite kitchens) had a 42% higher waste level than kitchens preparing all food themselves (production units), possibly due to the latter having higher flexibility in cooking the right amount of food and being able to chill and save surplus food. The large variation between kitchens indicates that they have different causes of food waste, but also different opportunities to reduce it. Detailed waste quantification for each kitchen can therefore be the first step in the process of waste reduction.
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Affiliation(s)
- Mattias Eriksson
- Department of Energy and Technology, Swedish University of Agricultural Science, Box 7070, S-75007 Uppsala, Sweden; Mat och mätteknik i Uppsala AB, Gimogatan 11 A, S-75220 Uppsala, Sweden.
| | | | | | - Jesper Björkman
- Mat och mätteknik i Uppsala AB, Gimogatan 11 A, S-75220 Uppsala, Sweden
| | - Emelie Eriksson
- The Catering Services Unit at the Technical Office, Sala Municipality, Box 304, S-73325 Sala, Sweden
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Romo-Palafox MJ, Ranjit N, Sweitzer SJ, Roberts-Gray C, Byrd-Williams CE, Briley ME, Hoelscher DM. Adequacy of Parent-Packed Lunches and Preschooler's Consumption Compared to Dietary Reference Intake Recommendations. J Am Coll Nutr 2017; 36:169-176. [DOI: 10.1080/07315724.2016.1240634] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Maria Jose Romo-Palafox
- Michael & Susan Dell Center for Health Living, University of Texas Health Science Center, School of Public Health, Austin Regional Campus, Austin, Texas
| | - Nalini Ranjit
- Department of Health Promotion/Behavioral Sciences Austin, Texas
| | - Sara J. Sweitzer
- Nutritional Sciences, School of Human Ecology, The University of Texas at Austin, Austin, Texas
| | | | | | - Margaret E. Briley
- Nutritional Sciences, School of Human Ecology, The University of Texas at Austin, Austin, Texas
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A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers. SUSTAINABILITY 2017. [DOI: 10.3390/su9010066] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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Abstract
AbstractObjectiveTo determine and compare the effect of two interventions in reducing the plate waste of school lunches.DesignA between-group analysis was conducted among children from three primary schools: (i) a group receiving intervention A, designed for children and focusing on nutrition education and food waste; (ii) a group receiving intervention B, intended for teachers and focusing on the causes and consequences of food waste; and (iii) a control group with no intervention. For each child, physical weighing of individual meals and leftovers was performed on three non-consecutive weeks at baseline (T0), 1 week (T1, short term) and 3 months (T2, medium term) following the intervention. Plate waste was recorded for a total of 1742 lunches during 14 d over eight different menus.SettingPortuguese public primary schools in the city of Porto.SubjectsAll fourth-grade children (n 212) attending the three preselected schools.ResultsAfter intervention A focusing on nutrition education designed for children, a decrease in soup waste was observed compared with the control group. The effect was greater at T1 (−11·9 (se 2·8) %; P<0·001) than at T2 (−5·8 (se 4·4) %; P=0·103). The plate waste of identical main dishes decreased strongly at T1 (−33·9 (se 4·8) %; P<0·001). However, this effect was not found at T2 (−13·7 (se 3·2) %; P<0·001). After intervention B involving teachers, plate waste decreased at T2 (−5·5 (se 1·9) % for soup; −5·4 (se 2·4) % for identical main dishes).ConclusionsNutrition education designed for children was more effective in the short than the medium term. Thus, this kind of intervention was not effective in reducing food waste in the medium term. In contrast, an intervention focusing on teachers revealed better results in the medium term than in the short term.
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