Factors affecting fruit and vegetable school lunch waste in Wisconsin elementary schools participating in Farm to School programmes

Public Health Nutrition

Leah L Foecke¹  Dale A Schoeller¹  Andrea B Bontrager Yoder¹ 

关键词: Fruits and vegetables;    School lunch;    Food waste;   

DOI  :  10.1017/S1368980015000385

学科分类：卫生学

来源: Cambridge University Press

【 摘 要 】

AbstractObjectiveTo examine characteristics potentially associated with school lunch fruit and vegetable waste, both overall and pre/post implementation of the Healthy, Hunger-Free Kids Act.DesignMulti-year (2010–2013) cross-sectional study using pre- and post-meal digital photographs of students’ school lunch trays to estimate fruit and vegetable availability and consumption. Fruit and vegetable items were categorized for factors suspected to impact waste: prior farm to school years, placement (main menu, salad bar), procurement (local, conventional), preparation (cooked, raw) and meal component (entrée, side, topping). Analyses to assess within-category differences in waste volume were performed using a Tobit model.SettingWisconsin elementary schools participating in farm to school programmes, USA.SubjectsChildren in third to fifth grade.ResultsMany within-factor differences were detected overall and/or across time. Cooked fruits were wasted less than raw, while cooked vegetables were wasted more than raw. Where identified, locally sourced items were wasted more than conventionally sourced (+0·1 cups, P

【 授权许可】

Unknown