‘It’s just so much waste.’ A qualitative investigation of food waste in a universal free School Breakfast Program

Public Health Nutrition

Christina D Economos¹  Nesly Metayer¹  Stephanie Anzman-Frasca¹  Stacy A Blondin¹  Holly Carmichael Djang¹ 

关键词: Food waste;    National School Breakfast Program;    Breakfast in the Classroom;    Elementary school;    Students;   

DOI  :  10.1017/S1368980014002948

学科分类：卫生学

来源: Cambridge University Press

【 摘 要 】

AbstractObjectiveTo understand stakeholders’ perspectives on food waste in a universal free School Breakfast Program implementing a Breakfast in the Classroom model.DesignSemi-structured focus groups and interviews were conducted with school district stakeholders. Inductive methods were used to code resulting transcripts, from which themes were identified. The analysis provides a thematic analysis of stakeholders’ perspectives on food waste in the School Breakfast Program.SettingTen elementary schools in a large urban school district implementing a universal free Breakfast in the Classroom model of the US national School Breakfast Program.SubjectsElementary-school students (n 85), parents (n 86), teachers (n 44), cafeteria managers (n 10) and school principals (n 10).ResultsStakeholders perceived food waste as a problem and expressed concern regarding the amount of food wasted. Explanations reported for food waste included food-related (palatability and accessibility), child-related (taste preferences and satiation) and programme-related (duration, food service policies, and coordination) factors. Milk and fruit were perceived as foods particularly susceptible to waste. Several food waste mitigation strategies were identified by participants: saving food for later, actively encouraging children’s consumption, assisting children with foods during mealtime, increasing staff support, serving smaller portion sizes, and composting and donating uneaten food.ConclusionsStakeholders recognized food waste as a problem, reported myriad contributing factors, and have considered and employed multiple and diverse mitigation strategies. Changes to the menu and/or implementation logistics, as well as efforts to use leftover food productively, may be possible strategies of reducing waste and improving the School Breakfast Program’s economic, environmental and nutritional impact.

【 授权许可】

Unknown