Food waste at school. The environmental and cost impact of a canteen meal

Environmental Footprints in Food Services: A Scoping Review

The collective meals market generates significant revenue for the world economy. Food services are responsible for consuming large amounts of water and energy, as well as generating a substantial volume of waste, which is often improperly disposed of. Given the unchecked expansion of food services, the lack of proper management of environmental resources can undermine sustainability principles, posing a threat to future generations. This scoping review aimed to synthesize the existing scientific literature on carbon and water footprints in food services, describing the main methods and tools used and what strategies have been proposed to mitigate the high values of these footprints. The search for articles was performed on 6 June 2024 in seven electronic databases, using MeSH Terms and adaptations for each database from database inception. The search for local studies was complemented by a manual search in the list of references of the studies selected to compose this review. It included quantitative studies assessing footprints (water or carbon) in food services and excluded reviews, studies that reported footprints for diets, and protocols. A total of 2642 studies were identified, and among these, 29 were selected for this review. According to the findings, it was observed that meats, especially beef, contribute more to water and carbon footprint compared to other proteins. Mitigation strategies for the water footprint include promoting plant-based diets, menu changes, and awareness.

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

OBJECTIVE

This study aims at comparing two Italian case studies in relation to schoolchildren's plate waste and its implications, in terms of nutritional loss, economic cost and carbon footprint.

DESIGN

Plate waste was collected through an aggregate selective weighting method for 39 d.

SETTING

Children from the first to the fifth grade from four primary schools, two in each case study (Parma and Lucca), were involved.

RESULTS

With respect to the served food, in Parma, the plate waste percentage was lower than in Lucca (P < 0·001). Fruit and side dishes were highly wasted, mostly in Lucca (>50 %). The energy loss of the lunch meals accounted for 26 % (Parma) and 36 % (Lucca). Among nutrients, dietary fibre, folate and vitamin C, Ca and K were lost at most (26-45 %). Overall, after adjusting for plate waste data, most of the lunch menus fell below the national recommendations for energy (50 %, Parma; 79 %, Lucca) and nutrients, particularly for fat (85 %, Parma; 89 %, Lucca). Plate waste was responsible for 19 % (Parma) and 28 % (Lucca) of the carbon footprint associated with the food supplied by the catering service, with starchy food being the most important contributor (52 %, Parma; 47 %, Lucca). Overall, the average cost of plate waste was 1·8 €/kg (Parma) and 2·7 €/kg (Lucca), accounting respectively for 4 % and 10 % of the meal full price.

CONCLUSION

A re-planning of the school meals service organisation and priorities is needed to decrease the inefficiency of the current system and reduce food waste and its negative consequences.

The Gap in Sustainable Food Services in Public Institutions: The Perceptions of Young Consumers from Public Universities in the Madrid Region (Spain)

The agri-food system needs to transition into a more balanced system that takes into account economic, social, and environmental factors. Young people are a key demographic group to consider as they are open to new trends of consumption, including sustainable buying practices. Public universities can play a significant role in promoting sustainable and healthy eating habits among students. In this paper, we focus on the perceptions of young people regarding sustainable food in the Madrid Region. We conducted a survey using a questionnaire-based approach among 1940 students in 2022. The results highlight that young consumers are highly concerned about food sustainability. They perceive sustainability as local and non-processed foods. However, this perception varies among young consumers, and we identified five different consumer profiles. Principal component analysis and cluster analysis provide insights into potential actions that universities can take to promote sustainable and healthy eating habits among students.

Environmental and economic sustainability of fresh-cut and pre-cooked vegetables

Due to the growing awareness about the environmental and economic sustainability of food products, the present research aims to evaluate the sustainability of fresh-cut and pre-cooked vegetables, a niche market with growing demand. An analysis was carried out using a detailed material, energy, and economic inventory based on a commercial food processing plant located in northeast Spain. The environmental sustainability was determined using process-based environmental life cycle assessment (E-LCA), applying a cradle-to-market approach, and using the EF3.0 impact assessment methodology to quantify impacts on five midpoint categories (climate change, photochemical ozone formation, acidification, freshwater eutrophication, and fossil resource use) and an aggregated single score. Additionally, an environmental life cycle costing (E-LCC) was performed. The pre-cooked vegetable products showed a higher environmental footprint than the fresh-cut products in all the impact categories (between 14.0 % and 39.9 %) and involved higher life cycle costs (15.2 %), due to the increased demand for ingredients, packaging materials, and electricity consumption per FU (kg of product). The carbon footprint (CF) and the cost for the fresh-cut products were 0.72 kg CO₂ eq/kg and 2.62 €/kg, respectively, compared to 0.86 kg CO₂/kg and 3.02 €/kg for the pre-cooked vegetables. The environmental profiles of both products were rather similar, with a dominance of the Upstream stage (production of ingredients and packaging materials), followed by the Core stage (mainly due to electricity consumed during vegetable processing). The relevance of the Core stage is amplified in the economic analysis due to the incorporation of certain processes which were not included in the process-based E-LCA (e.g., labour, capital, insurance, maintenance costs, etc.). To integrate the economic and environmental analyses, an eco-efficiency index was calculated that describes the carbon emissions per unit of monetary cost, resulting in 0.27 kg CO₂eq/€ for the fresh-cut and 0.28 kg CO₂ eq/€ for the pre-cooked vegetables.

Collective Catering Activities and Official Controls: Dietary Promotion, Sustainability and Future Perspectives

Ensuring safe meals with suitable hygienic-sanitary and nutritional features is an essential requirement to guarantee health in different settings. This study aims to evaluate the compliance of collective catering menus adopted in both school canteens and healthcare facilities in a regional area where specific guidelines have been issued, assessing many matters from food weight to single courses and from the use of wholegrain pasta and bread to the rotation of seasonal fruit and vegetables. Overall, 85 menus, edited by freelance professionals and endorsed by the Food Hygiene and Nutrition Service staff of the Local Health Authority, were assessed from 2018 to 2022, highlighting critical issues potentially attributable at a local level to the lack of complete knowledge of the existence of guidelines and official reference documents among nutrition professionals. Since the preliminary outcomes show non-compliance in both sectors investigated, it is essential to continue to strengthen the role of prevention departments entrusted with services dedicated to food and nutritional safety and promote joint official controls performed by healthcare workers and other professionals with different backgrounds in order to ensure safe food for the target population that use collective catering services. In school canteens and healthcare facilities, providing and administering food is an opportunity to promote health through a balanced diet and safe food and offers opportunities for the development of community well-being and the local economy in a sustainable manner, understood in economic, environmental and social terms.

Caregiver perceptions of England's universal infant school meal provision during the COVID-19 pandemic

The United Nations (UN) recognises free school meals as critical, yet widely disrupted by COVID-19. We investigate caregiver perceptions and responses to interruptions to the universal infant free school meal programme (UIFSM) in Cambridgeshire, England, using an opt-in online survey. From 586 responses, we find 21 per cent of respondents' schools did not provide UIFSM after lockdown or advised caregivers to prepare packed lunches. Where provided, caregivers perceived a substantial decline in quality and variety of meals, influencing uptake. Direction to bring packed lunches, which caregivers reported to have contained ultra-processed foods of lower nutritional quality, influenced caregiver behaviour rather than safety concerns as claimed by industry. The quality and variety of meals, and school and government policy, had greater impact than concerns for safety. In the UK and at the international level, policymakers, local governments, and schools must act to reverse the trend of ultra-processed foods in packed lunches, while improving the perceived quality of meals provided at schools.

Life cycle cost analysis of agri-food products: A systematic review

Because of the increasing challenges the global food system is facing on a social, economic and environmental level, and the need to meet the United Nations Sustainable Development Goals (SDGs) by 2030, agri-food systems are increasingly required to become more sustainable. Life cycle tools, such as a life cycle assessment (LCA) and life cycle cost analysis (LCC) to evaluate the environmental and economic performance respectively, play an important role in sustainability research. Contrary to LCA, the LCC methodology is not standardized for agri-food products. This study aims to obtain insights into the use of LCC in the agri-food sector using a systematic review approach. Data related to the methodology and findings of life cycle cost analyses of agri-food products were extracted from 92 articles, covering a wide range of products (crops: 59, food/drinks: 22, other: 11) and purposes. Currently, there is no consensus about LCC type definitions and the definition of different types of system boundaries amongst researchers. Furthermore, these and other methodological choices are often not reported in the analyzed studies. The data collection itself can also differ across studies, especially with regards to the inclusion of different cost categories. It is important to include each cost category since all categories have been identified as a costs hotspot in our list of studies (inputs: 84 %, labor: 62 %, machinery: 27 %, other: 39 %). Standardizing the LCC methodology is recommended to ensure comparability and enhance the scientific impact of studies. Integrating LCC results with findings from other life cycle tools, as done in 29 studies, can further support decision-making. The most common methods for integrating results are eco-efficiency analysis and multi-criteria decision analysis methods. In conclusion, it is clear that LCC is a very valuable tool, as a method on its own or complemented by other life cycle tools.

Chula model for sustainable municipal solid waste management in university canteens

Managing the large amount and variety of waste produced by university canteens is challenging. This study used life cycle assessment (LCA) to investigate sustainable municipal solid waste (MSW) management solutions for Chulalongkorn University (CU) canteens. This study assessed three scenarios for MSW management in CU canteens: the past scenario (prior to the Chula Zero Waste Project in 2016; S1); the current scenario (2017–2021, when the Chula Zero Waste Project’s MSW management system was used; S2); and the future scenario (after 2021 with the new MSW management option for CU canteens under Chula Zero Waste; S3). The obtained results were characterized by eight impact categories: climate change, ozone depletion, terrestrial acidification, freshwater eutrophication, human toxicity, photochemical oxidant formation, particulate matter formation, and fossil depletion. The LCA results show that the future scenario (S3) under the Chula Zero Waste Project is sustainable for MSW management. The most environmentally sustainable MSW plan for CU canteens is to reduce, separate it at the source, and reuse materials instead of landfilling mixed waste.

Inocuidad y calidad del agua y alimentación escolar: enfoques en América Latina y el Caribe

Objetivo.

Identificar los enfoques sobre la inocuidad y calidad del agua en los documentos que describen los programas de alimentación escolar en los países de América Latina y el Caribe (ALC).

Métodos.

Estudio descriptivo, transversal y exploratorio de los documentos sobre alimentación escolar en los países y territorios de ALC. Se realizó el análisis documental y se determinaron a priori cuatro categorías: “agua para el consumo”, “agua para la higiene”, “agua para la preparación”, y “agricultura local/familiar” según el uso del agua en la alimentación escolar. Los documentos fueron buscados durante 2018-2019 en los sitios web oficiales de los países y territorios de ALC, la Organización de las Naciones Unidas para la Alimentación y Agricultura y el Programa Mundial de Alimentos. Se obtuvieron las frecuencias absolutas y relativas de los datos cuantitativos y para los datos cualitativos se aplicó el análisis de contenido del tipo temático.

Resultados.

Se analizaron 114 documentos, de los cuales 29 eran elegibles. Los enfoques de las categorías “agua para el consumo”, “agua para la higiene” y “agua para la preparación” solo atribuían al agua la característica de ser potable. En la categoría “agricultura local/familiar” no se encontraron enfoques sobre el agua para el riego.

Conclusión.

Los documentos abordan el agua, pero no se centran en su inocuidad y calidad. Los gobiernos y autoridades locales deben revisar sus documentos y garantizar la unanimidad de los enfoques a partir del apoyo y diálogo intersectorial para alcanzar las metas de los Objetivos de Desarrollo Sostenible.

Plate Waste in School Catering in Rezekne, Latvia

This research was conducted within the framework of a research project aimed at detecting patterns of plate waste and developing recommendations for improving catering in seven schools in Rezekne city (Latvia) by a combination of observation, physical weighing, semi-structured interview approaches and statistical analysis of variance (ANOVA). We identified plate waste (including wasted beverages), which remains after the lunch of schoolchildren in grades 1–7, examining a total of 7064 lunch samples. The originality of the research is due to the fact that a unified menu was designed for the field study, which ensured the same field study conditions in all the schools. The results of the research revealed that the average weight of plate waste per schoolchild reached 178 g, and the total weight of plate waste accounted for 28.75% of the total weight of food served. No significant differences in plate waste weight between various age groups and grades of schoolchildren were found, which was also confirmed by a one-way ANOVA test. An analysis of plate waste by food category showed that beverages accounted for the largest share of total plate waste (42.24%), followed by staple food (28.38%) and meat (11.77%). An analysis of plate waste shares of food served (%) by food category revealed a similar situation: the largest share of food served was made up of beverages (37.56%), followed by staple food (36.48%) and meat (28.77%). An analysis of the monetary value of food waste showed that the average cost of plate waste (excluding beverage) per schoolchild was EUR 0.236, which represented 16.6% of the national and municipal funding of EUR 1.42 per portion. Given the research results, the authors have concluded that in order to reduce the amount of plate waste generated by Rezekne city schools, school menus should be based not only on the requirements prescribed by relevant legal acts but also on cooking processes that meet the requirements of modern consumers (learners), e.g., by following trends in cooking practices in society to make the learners interested in consuming school food.

Number of meal components, nutritional guidelines, vegetarian meals, avoiding ruminant meat: what is the best trade-off for improving school meal sustainability?

PURPOSE

School meals have the potential to promote more sustainable diets. Our aim was to identify the best trade-off between nutrition and the environment by applying four levers to school meals: (i) reducing the number of meal components, (ii) complying with the French school nutritional guidelines, (iii) increasing the number of vegetarian meals, and/or (iv) avoiding ruminant meat.

METHODS

Levers were analyzed alone or in combination in 17 scenarios. For each scenario, 100 series of 20 meals were generated from a database of 2316 school dishes using mathematical optimization. The nutritional quality of the series was assessed through the mean adequacy ratio (MAR/2000 kcal). Seven environmental impacts were considered such as greenhouse gas emissions (GHGE). One scenario, close to series usually served in French schools (containing four vegetarian meals, at least four ruminant meat-based meals, and at least four fish-based meals) was considered as the reference scenario.

RESULTS

Reducing the number of meal components induced an important decrease of the energy content but the environmental impact was little altered. Complying with school-specific nutritional guidelines ensured nutritional quality but slightly increased GHGE. Increasing the number of vegetarian meals decreased GHGE (from 11.7 to 61.2%) but decreased nutritional quality, especially when all meals were vegetarian (MAR = 88.1% against 95.3% in the reference scenario). Compared to the reference scenario, series with 12 vegetarian meals, 4 meals containing fish and 4 meals containing pork or poultry reduced GHGE by 50% while maintaining good nutritional quality (MAR = 94.0%).

CONCLUSION

Updating French school nutritional guidelines by increasing the number of vegetarian meals up to 12 over 20 and serving non-ruminant meats and fish with the other meals would be the best trade-off for decreasing the environmental impacts of meals without altering their nutritional quality.

From evaluation to action: Testing nudging strategies to prevent food waste in school canteens

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.

Current Status and Review of Waste-to-Biogas Conversion for Selected European Countries and Worldwide

Growing world population and increasing population density are leading to increasing waste production with biological waste amounting to several billion tonnes annually. Together with the increasing need for renewable energy sources, waste-to-biogas conversion as a prime example of waste-to-energy technology represents a facile way of solving two problems simultaneously. This review aims to address the recent progress in the field of waste-to-biogas technology, which is lately facing intensive research and development, and present the current status of this waste treatment method both in technological and legislative terms. The first part provides an overview of waste and waste management issues. This is followed by a detailed description of applicable waste-to-energy (WtE) technologies and their current implementation in selected European countries. Moreover, national energy and climate plans (NECPs) of selected EU Member States are reviewed and compared with a focus on implementation of WtE technologies. In a further section, biogas production from waste around the world is reviewed and compared country wise. Finally, an outlook into the future of WtE technologies is provided alongside the conclusions based upon the reviewed data.

Are the Slimmer More Wasteful? The Correlation between Body Mass Index and Food Wastage among Chinese Youth

With the economic growth and living standard improvement, food waste has become increasingly common among Chinese youth. To test whether body size affects the food waste performance of youth, we examined university students as representative of the Chinese youth and conducted a large-sample survey in 29 universities across 29 provinces. Based on 9192 questionnaires collected from Chinese college canteens, we found that body size was correlated with food waste. The smaller the body mass index (BMI) value, the higher the likelihood of plate waste, the higher the amount of waste, and the higher the ratio of food waste. Heterogeneity analyses revealed that BMI exerted a more significant impact on males than females, as well as a more substantial impact on northerners than southerners. Robust tests using other proxies to measure body size, robust regressions based on the new adjusted samples, and robust tests with an instrumental variable to overcome the endogenous issue suggested that the slimmer participants tended to be more wasteful. Hence, this study confirms that the slimmer youth tend to leave plate waste and waste more food per capita per meal. This study is the first attempt to analyze food wastage from the perspective of BMI in China to our best knowledge, and it provides a unique viewpoint for understanding young people’s food wastage.

Food Waste Perception of Workplace Canteen Users—A Case Study

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.

Sustainability Recommendations and Practices in School Feeding: A Systematic Review

Considering the importance of schools for sustainable food offers and the formation of conscientious citizens on sustainability, this systematic review aimed to verify the recommendations on sustainability in school feeding policies and the sustainability practices adopted in schools. The research question that guided this study is “what are the recommendations on sustainability in school feeding policies and the sustainability practices adopted in schools?”. This systematic review was prepared according to PRISMA, and its checklist was registered in PROSPERO. Specific search strategies for Scopus, Web of Science, Pubmed, Lilacs, Google Scholar, and ProQuest Dissertations & Theses Global were developed. The included studies’ methodological quality was evaluated using the Meta-Analysis Statistical Assessment and Review Instrument (MASTARI). A total of 134 studies were selected for a full reading. Of these, 50 met the eligibility criteria and were included in the systematic review. Several sustainability practices were described. The most cited are school gardens and education activities for sustainability. However, actions carried out in food services were also mentioned, from the planning of menus and the purchase of raw materials (mainly local and organic foods, vegetarian/vegan menus) to the distribution of meals (reduction of organic and inorganic waste: composting, recycling, donating food, and portion sizes). Recommendations for purchasing sustainable food (organic, local, and seasonal), nutrition education focused on sustainability, and reducing food waste were frequent; this reinforces the need to stimulate managers’ view, in their most varied spheres, for the priority that should be given to this theme, so that education for sustainability is universally part of the curricula. The importance of education in enabling individuals to promote sustainable development is reaffirmed in Sustainable Development Goal 4 (SDG 4). The development of assessment instruments can help monitor the evolution of sustainable strategies at schools and the main barriers and potentialities related to their implementation.

Food Waste and Qualitative Evaluation of Menus in Public University Canteens-Challenges and Opportunities

BACKGROUND

This study aims to evaluate food waste and menu quality in two canteens (A and B) from a Portuguese public university in order to identify challenges and opportunities to improve the food service.

METHODS

Food waste included the analysis of two canteens over 5 consecutive days by selective aggregate weighing. A qualitative evaluation of a 5-week menu cycle related to lunches was performed through the Qualitative Evaluation of Menus (AQE-d) method.

RESULTS

Both menus have "satisfactory" evaluations and lower adequacy to the dietary guidelines in criteria A, which evaluates general items from the dish, and in criteria B, which evaluates meat, fish and eggs. The calculated mean of food waste in both canteens exceeded the acceptable limit of 10%, except for the vegetarian (7.5%) dish in canteen A. The biggest waste was found in the vegetarian dish (16.8%) in canteen A. In meat dishes the conduit presents more waste (17.0%) than in fish and vegetarian dishes. Among these, the vegetables were the most wasted (25.3% and 27.9%, respectively).

CONCLUSION

This work presents some insights to future interventions in the direction of a healthier and more sustainable foodservice.

Life cycle assessment applied to waste management in Italy: A mini-review of characteristics and methodological perspectives for local assessment

Life cycle assessment (LCA) and related tools are commonly used to evaluate the potential environmental impacts of waste treatment scenarios. This manuscript presents a mini-review of studies published over the last 10 years in Italy and aims to investigate how life cycle thinking tools are applied to assess the environmental sustainability of local-level waste policies. Results reveal that different waste flows, technologies and policies have been investigated independently and in varying detail. Review suggests that boundary selection significantly affects LCA results; integration of different waste systems is therefore crucial to avoid spatial or temporal shifts of environmental impacts. Moreover, the description of methodological characteristics, limitations and transversal aspects of Italian waste management studies allows various stakeholders to assess the reliability of past and future research for waste policy planning and rebound effects prevention. This review also highlights the need to define minimum requirements of transparency and ease of reporting of the studies to private and public stakeholders. Finally, the paper investigates whether using both the organisational LCA and the life cycle sustainability approach for the overall waste management process may be useful to develop a standard method to address multi-functionalities and multiple sites.

Analyzing Barriers of Circular Food Supply Chains and Proposing Industry 4.0 Solutions

The concept of the circular economy (CE) has gained importance worldwide recently since it offers a wider perspective in terms of promoting sustainable production and consumption with limited resources. However, few studies have investigated the barriers to CE in circular food supply chains. Accordingly, this paper presents a systematic literature review of 136 papers from 2010 to 2020 from WOS and Scopus databases regarding these barriers to understand CE implementation in food supply chains. The barriers are classified under seven categories: “cultural”, “business and business finance”, “regulatory and governmental”, “technological”, “managerial”, “supply-chain management”, “knowledge and skills”. The findings show the need to identify barriers preventing the transition to CE. The findings also indicate that these challenges to CE can be overcome through Industry 4.0, which includes a variety of technologies, such as the Internet of Things (IoT), cloud technologies, machine learning, and blockchain. Specifically, machine learning can offer support by making workflows more efficient through the forecasting and analytical capabilities of food supply chains. Blockchain and big data analytics can provide the necessary support to establish legal systems and improve environmental regulations since transparency is a crucial issue for taxation and incentives systems. Thus, CE can be promoted via adequate laws, policies, and innovative technologies.

Analytical Assessment and Nutritional Adequacy of School Lunches in Sintra's Public Primary Schools

School meals present several cost benefits overtime at the short, medium, and long term for individuals and society. This cross-sectional study aims to analyse the nutritional composition and evaluate the adequacy of school lunches. One hundred and fifty-eight samples were collected and analysed from 10 primary schools in Sintra’s municipality, served during one week. On average, energy (27.7% daily energetic requirements) and carbohydrate (48.1%) contents did not reach the reference values, and the content of protein (19.5%) exceeded the reference value (p < 0.05). The mean total fat (28.8%) and saturated fatty acids (5.4%) content complied with the recommendations. The mean salt (1.7 g) and dietary fibre (8.3 g) content exceeded the reference value but did not differ significantly from the recommendations. Addressing school canteens is crucial, not only in a nutritional approach, but also as an opportunity to achieve healthier, sustainable, and accessible food systems, aligned with the Sustainable Development Goals 2030. We highlighted the importance of evaluating evidence-based practices and disseminated practice-based evidence regarding the adequacy of school lunches.

A Conceptual Framework to Analyze Food Loss and Waste within Food Supply Chains: An Operations Management Perspective

Alongside the development of the circular economy and sustainable food supply chains (FSCs), research on food loss and waste (FLW) reduction and prevention has drawn much attention from academia, practitioners, and governments. The significance of FLW has been highlighted in the literature due to its impact on society, economy, and the environment. We propose a conceptual framework to systematically examine FLW issues within FSCs in the field of operations management (OM). We discuss various types and distribution modes of FSCs where FLW occurs, definitions of FLW, the impacts of FLW, and measures to reduce FLW in the OM field. We further introduce the methodologies that have been applied in existing FLW studies. The contribution of this paper is threefold. First, it proposes a conceptual framework to identify FLW problems within FSCs. Second, it helps to comprehensively understand FLW occurrence and thus stimulate research focusing on FLW from different perspectives. Third, it motivates researchers to discuss FLW issues by applying different methodologies.

Factors influencing food waste during lunch of fourth-grade school children

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.

The Use of Life Cycle-Based Approaches in the Food Service Sector to Improve Sustainability: A Systematic Review

With the prevalence of eating out increasing, the food service sector has an increasing role in accelerating the transition towards more sustainable and healthy food systems. While life cycle-based approaches are recommended to be used as reference methods for assessing the environmental sustainability of food systems and supply chains, their application in the food service sector is still relatively scarce. In this study, a systematic review was conducted to examine the use and effectiveness of life-cycle based interventions in improving the sustainability of food services. This review found that life-cycle based approaches are not only useful for identifying hotspots for impact reduction, but also for comparing the performance of different sustainability interventions. In particular, interventions targeting the production phase, such as promoting dietary change through menu planning in which high-impact ingredients (e.g., animal products) are replaced with low-impact ingredients (e.g., plant foods), had the highest improvement potential. Interventions targeting other phases of the catering supply chain (e.g., food storage, meal preparation, waste management) had considerably lower improvement potentials. This review article provides valuable insights on how the sustainability of the food service sector can be improved without the burden shifting of impacts, which interventions to prioritise, and where knowledge gaps in research exist. A key recommendation for future research is to focus on combined life cycle thinking approaches that are capable of addressing sustainability holistically in the food service sector by integrating and assessing the environmental, social and economic dimensions of interventions.

Are Students Really Cautious about Food Waste? Korean Students' Perception and Understanding of Food Waste

The amount of food wasted by Korean households is significant and to some extent could be preventable. It is not well illustrated how Korean students perceive food waste and how much they know about the consequences of food waste. This study aimed to examine Korean students’ perception of food waste. Overall, results show that students’ perception of food waste varies in different clusters. Considerate food wasters (cluster 1) are knowledgeable and have much information regarding food waste. This paper suggests that additional information about how to preserve food and about issues related to food wastes, which cause a bigger environmental problem over the long term, could influence the behavior of this cluster, reducing perhaps further food waste. On the other hand, unwitting and ruthless food wasters, who are in clusters 2 and 3, need extra attention. Marketers should initiate educational campaigns to raise awareness of food waste for students and youth. Students who fall under these two clusters may need to pay extra attention to their shopping behavior. They should be more connected to their food, and to their purchase behavior, which may reduce food waste.

Making Future Teachers More Aware of Issues Related to Sustainability: An Assessment of Best Practices

The aim of the present research was to uncover the opinions of future teachers about whether the formative knowledge of education for sustainability received in seminars during their practicums improved their competencies in sustainability and their values in educational teaching for their future classroom practice. The study entailed qualitative research with a thematic analysis. Semi-structured interviews comprising 14 questions, which were validated by 15 experts, were used to solicit the opinions of 52 future teachers with respect to the importance of sustainability and the development of intercultural competencies among their students. The information from the interviews was analyzed using thematic analysis on the basis of education for sustainable development (ESD). We conclude that the teachers’ practicum placements and training experiences were very positive because a lecturing pedagogical approach, taught via practical application in a school environment by an expert of recognized prestige, can be a useful resource to develop awareness of both sustainable development and its education, as well as to learn didactic strategies to apply ESD, which addresses aspects that are relevant in multicultural contexts, such as tolerance and empathy.