Home About Browse Search

Testing interventions to reduce food waste in school catering

Malefors, Christopher and Sundin, Niina and Tromp, Malou and Eriksson, Mattias (2022). Testing interventions to reduce food waste in school catering. Resources, Conservation and Recycling. 177 , 105997
[Research article]

[img] PDF


Food waste is a problem that needs to be addressed to achieve sustainable development. There is a need for interventions that can reduce food waste, including in organisations already aware of the food waste problem. Swedish school canteens have experience of food waste reduction, but need tools to achieve further reductions. This study tested four interventions (tasting spoons, awareness campaign, a plate waste tracker and a guest forecasting tool) designed to reduce food waste in school canteens. Each intervention was introduced in two school canteens, while seven school canteens acted as a reference group. The interventions were compared with baseline food waste before the intervention and with the reference group. All interventions reduced total food waste (by 6 to 44 g/guest) compared with the baseline, but the reference group also reduced its food waste. The awareness campaign reduced plate waste most, by 13 g per portion, which was 6 g/portion more than the plate waste reduction in the reference group. The forecasting and plate waste tracker interventions reduced serving waste most, by 34 and 38 g/portion, compared with 11 g/portion in the reference group. Some interventions also had an effect on waste fractions they were not designed to target, affecting the total waste by shifting the waste. Interventions should always be seen in a context and be implemented in combinations that increase overall sustainability. Thus forecasting is an effective way to reduce serving waste, plate waste tracker and awareness campaign are effective tools to reduce plate waste in school canteens.

Authors/Creators:Malefors, Christopher and Sundin, Niina and Tromp, Malou and Eriksson, Mattias
Title:Testing interventions to reduce food waste in school catering
Series Name/Journal:Resources, Conservation and Recycling
Year of publishing :2022
Article number:105997
Number of Pages:10
Publication Type:Research article
Article category:Scientific peer reviewed
Version:Published version
Copyright:Creative Commons: Attribution 4.0
Full Text Status:Public
Subjects:(A) Swedish standard research categories 2011 > 2 Engineering and Technology > 207 Environmental Engineering > Environmental Management
Keywords:canteens, meal planning, sustainability, food system
Permanent URL:
Additional ID:
Type of IDID
Alternative URL:https://www.sciencedirect.com/science/article/pii/S0921344921006066
ID Code:25883
Faculty:NJ - Fakulteten för naturresurser och jordbruksvetenskap
Department:(NL, NJ) > Dept. of Energy and Technology
Deposited By: SLUpub Connector
Deposited On:20 Oct 2021 11:26
Metadata Last Modified:12 Sep 2022 17:15

Repository Staff Only: item control page


Downloads per year (since September 2012)

View more statistics