Food Waste in K–12 Schools: An Opportunity to Create More Equitable and Sustainable Food Systems

2020 ◽  
Vol 52 (5) ◽  
pp. 463
Author(s):  
Sara Elnakib ◽  
Matthew J. Landry ◽  
Alisha Farris ◽  
Casey Coombs
Keyword(s):  
Food Waste ◽  
Food Systems ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
K 12

scholarly journals Healthy Planet, Healthy Youth: A Food Systems Education and Promotion Intervention to Improve Adolescent Diet Quality and Reduce Food Waste

Nutrients ◽  
2019 ◽  
Vol 11 (8) ◽  
pp. 1869 ◽  
Author(s):  
Melissa Pflugh Prescott ◽  
Xanna Burg ◽  
Jessica Jarick Metcalfe ◽  
Alexander E. Lipka ◽  
Cameron Herritt ◽  
...  
Keyword(s):  
Science Teachers ◽  
Food Waste ◽  
Food Systems ◽  
Vegetable Consumption ◽  
Intervention Group ◽  
Control Group ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Plate Waste ◽  
The Impact

Emerging evidence suggests a link between young people’s interest in alternative food production practices and dietary quality. The primary purpose of this study was to examine the impact of a student-driven sustainable food systems education and promotion intervention on adolescent school lunch selection, consumption, and waste behaviors. Sixth grade science teachers at two middle schools (n = 268 students) implemented a standards-based curriculum on sustainable food systems, addressing the environmental impacts of food choices and food waste. The cumulating curriculum activity required the 6th grade students to share their food systems knowledge with their 7th and 8th grade counterparts (n = 426) through a cafeteria promotional campaign to discourage food waste. School-wide monthly plate waste assessments were used to evaluate changes in vegetable consumption and overall plate waste using a previously validated digital photography method. At baseline, the intervention students consumed significantly less vegetables relative to the control group (47.1% and 71.8% of vegetables selected, respectively (p = 0.006). This disparity was eliminated after the intervention with the intervention group consuming 69.4% and the control consuming 68.1% of selected vegetables (p = 0.848). At five months follow up, the intervention group wasted significantly less salad bar vegetables compared to the control group (24.2 g and 50.1 g respectively (p = 0.029). These findings suggest that food systems education can be used to promote improved dietary behaviors among adolescent youth.

scholarly journals Such a Shame! A Study on Self-Perception of Household Food Waste

2019 ◽  
Vol 11 (1) ◽  
pp. 270 ◽  
Author(s):  
Luca Falasconi ◽  
Clara Cicatiello ◽  
Silvio Franco ◽  
Andrea Segrè ◽  
Marco Setti ◽  
...  
Keyword(s):  
Food Waste ◽  
Food Systems ◽  
Large Scale ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Household Level ◽  
Food Shopping ◽  
Household Food ◽  
Awareness Raising ◽  
Main Determinants

Reducing food waste is globally considered as a key challenge in developing sustainable food systems. Although most food waste is generated at the household level, consumers hardly recognize their responsibility, and the factors underpinning their perception of the quantity of food wasted at home are still unclear. This paper aims to fill this gap by analyzing the results of a large-scale survey conducted in Italy. The perceived quantity of household food waste was measured through a Likert scale and analyzed by means of a logistic regression against a set of predictors, including food waste motivations, perception of the effects of food waste, and sociodemographic variables. As expected, the perceived quantity of food waste declared by respondents was very low. Among the main determinants, food shopping habits and the level of awareness about the reasons why food is wasted played a key role. In contrast, the perception of the environmental effects of food waste seemed to be less important. Differences among subsamples recruited in different areas of Italy were detected, suggesting that further studies, as well as awareness-raising policies, should also consider context-related variables.

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

Appetite ◽  
2018 ◽  
Vol 129 ◽  
pp. 1-11 ◽  
Author(s):  
Belén Derqui ◽  
Vicenç Fernandez ◽  
Teresa Fayos
Keyword(s):  
Food Waste ◽  
Food Systems ◽  
Sustainable Food Systems ◽  
Sustainable Food

scholarly journals Consumer Perceptions, Behaviors, and Knowledge of Food Waste in a Rural American State

2021 ◽  
Vol 5 ◽  
Author(s):  
Selena Ahmed ◽  
Alyssa Stewart ◽  
Erin Smith ◽  
Teresa Warne ◽  
Carmen Byker Shanks
Keyword(s):  
Food Waste ◽  
Food Systems ◽  
Online Survey ◽  
Local Level ◽  
The United States ◽  
Consumer Perceptions ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Household Level ◽  
Evidence Based Programs

Understanding consumer knowledge, attitudes, and behaviors towards food waste is critical for informing evidence-based programs to advance sustainable food systems. A lack of knowledge regarding consumer food waste at the local level limits the ability to inform place-based solutions that are locally relevant. We administered an online survey to examine consumer perceptions, behaviors, and knowledge of food waste at the household level in Montana, a rural state in the United States. The majority of surveyed participants (58%) reported that they waste 10% or less of procured food. Almost half the participants (48%) are willing to take additional action to reduce food waste. Social factors including guilt and setting a good example were found to be greater motivators for reducing food waste compared to economic and environmental factors. Most survey participants (80%) perceive it would not be difficult to notably reduce their household's food waste. Overall, participants' reporting of their household's food waste quantity is lower than national quantities while their willingness to reduce food waste was higher than findings from a national survey. This study highlights the need for place-based solutions that are locally relevant to reduce household food waste towards enhancing the sustainability of food systems for supporting planetary health.

scholarly journals Design of a Food Waste Management Program in Reducing Urban Food Waste

2021 ◽  
pp. 318-336
Author(s):  
Olubunmi Racheal Ajayi ◽  
Scott R. Baum ◽  
Cordia Chu
Keyword(s):  
Food Security ◽  
Waste Management ◽  
San Francisco ◽  
Food Waste ◽  
Food Systems ◽  
Success Factors ◽  
Management Program ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Food Shortages

Sustainable food systems can contribute to addressing food security, poverty alleviation, and economic growth. With 870 million people around the world being undernourished, and food shortages exacerbated by climate change, the United Nations, in 2013, made food security a priority. This study aimed to develop a food waste reduction program model to assist with designing and delivering effective responses in relevant institutions. This study conducted desktop review of literature, detailing proven practices in food waste management systems and synthesised key success factors. Three cases, from San Francisco, Taiwan, and South Korea, were chosen for further analysis because they have a proven track record of success. The study also proposes a program for designing, implementing, and evaluating future food waste management programs. The findings have identified significant policy opportunities for food waste management strategies and have provided an opportunity to develop food waste guidelines as many work towards the 2030 Sustainable Development Goal of halving global food waste.

scholarly journals (Re)Commoning Food and Food Systems. The Contribution of Social Innovation from Solidarity Economy

Agriculture ◽  
2021 ◽  
Vol 11 (6) ◽  
pp. 548
Author(s):  
Adanella Rossi ◽  
Mario Coscarello ◽  
Davide Biolghini
Keyword(s):  
Food Systems ◽  
Local Community ◽  
Social Innovation ◽  
Local Food ◽  
Solidarity Economy ◽  
Sustainable Food Systems ◽  
Sustainable Food ◽  
Food Governance ◽  
Food Policies ◽  
Italian Context

The need for a transition to sustainable food systems is widely recognised. Over the last three decades, movements have been demanding and proposing a radical transformation, foregrounding the social values of food. Experiences inspired by solidarity economy have given rise to highly innovative pathways, grounded on the redefinition of the food-related values and practices and the reconstruction of local, community-based food systems by referring to social and ecological sustainability. One can usefully draw from these experiences for identifying challenges, opportunities and benefits and for analysing the most effective modes of action leading to the creation of alternatives. Capturing and supporting this innovation is particularly important when looking at the opportunities offered by local food policies. This significantly involves the meanings, goals and forms that food governance takes on. The paper aims at investigating these aspects, reading the initiatives inspired by SE principles as an example of social innovation. Their engagement in re-signifying food in terms of “commons” and in “commoning” food systems constitutes a complementary key of analysis. Focusing on the Italian context, the paper draws on many years of qualitative research and direct involvement in these initiatives. The analysis provides useful insights about the potential for change existing in society and invites us to develop reflexivity on how local food policies capture the opportunity for a re-politicisation of food-related issues.

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