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Food Waste in Schools: A Pre-/Post-test Study Design Examining the Impact of a Food Service Training Intervention to Reduce Food Waste

Author

Listed:
  • Sara A. Elnakib

    (Department of Family and Community Health Sciences, Rutgers University, New Brunswick, NJ 08901, USA)

  • Virginia Quick

    (Department of Nutritional Sciences, Rutgers University, New Brunswick, NJ 08901, USA)

  • Mariel Mendez

    (Department of Family and Community Health Sciences, Rutgers University, New Brunswick, NJ 08901, USA)

  • Shauna Downs

    (Department of Urban-Global Public Health, Rutgers University, Newark, NJ 07102, USA)

  • Olivia A. Wackowski

    (Department of Health Behavior, Society and Policy, Rutgers University, Piscataway, NJ 08854, USA)

  • Mark G. Robson

    (Department of Plant Biology, Rutgers University, New Brunswick, NJ 08901, USA)

Abstract

This study aimed to assess change in school-based food waste after training and implementing the Smarter Lunchrooms Movement (SLM) strategies with school food service workers. This non-controlled trial was implemented in a random sample of 15 elementary and middle schools in a Community Eligibility Program school district in the Northeast, the United States. Baseline and post-intervention food waste measurements were collected at two different time points in each school ( n = 9258 total trays measured). Descriptive statistics, independent t -tests, and regression analyses were used to assess SLM strategies’ impact on changes in percent food waste. The mean number of strategies schools implemented consistently was 7.40 ± 6.97 SD, with a range of 0 to 28 consistent strategies. Independent t -tests revealed that at pos t -test, there was a significant ( p < 0.001) percent reduction (7.0%) in total student food waste and for each food component: fruit (13.6%), vegetable (7.1%), and milk (4.3%). Overall, a training session on food waste and the SLM strategies with school-based food service workers reduced school food waste. However, the extent of the training and SLM strategies to reduce food waste varied on the basis of the consistency and type of strategies implemented.

Suggested Citation

  • Sara A. Elnakib & Virginia Quick & Mariel Mendez & Shauna Downs & Olivia A. Wackowski & Mark G. Robson, 2021. "Food Waste in Schools: A Pre-/Post-test Study Design Examining the Impact of a Food Service Training Intervention to Reduce Food Waste," IJERPH, MDPI, vol. 18(12), pages 1-13, June.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:12:p:6389-:d:574150
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    References listed on IDEAS

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    1. repec:aph:ajpbhl:10.2105/ajph.2016.303647_1 is not listed on IDEAS
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    3. Blondin, S.A. & Cash, S.B. & Goldberg, J.P. & Griffin, T.S. & Economos, C.D., 2017. "Nutritional, economic, and environmental costs of milk waste in a classroom school breakfast program," American Journal of Public Health, American Public Health Association, vol. 107(4), pages 590-592.
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    Cited by:

    1. Grace Gardner & Wendy Burton & Maddie Sinclair & Maria Bryant, 2023. "Interventions to Strengthen Environmental Sustainability of School Food Systems: Narrative Scoping Review," IJERPH, MDPI, vol. 20(11), pages 1-17, May.
    2. Eva L. Jenkins & Linda Brennan & Michaela Jackson & Tracy A. McCaffrey, 2023. "Re-Licious: Co-Design with Adolescents to Turn Leftovers into Delicious and Healthy Meals—A School-Based Pilot Intervention," IJERPH, MDPI, vol. 20(16), pages 1-16, August.

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