Report into school food waste highlights carbon saving
The research, Food Waste in Schools, was undertaken to understand more about which types of food are wasted and the reasons why this happens. It is hoped the findings can identify opportunities for schools and caterers to reduce food waste in schools.
The study looked at both the detailed make-up of the waste and where in the process the waste arose. It also talked to schools and school meal providers to understand their views about why they thought food was being wasted. Wastage seemed to be higher in primary schools than secondary schools – estimated at 50,000 tonnes compared to 30,000.
Phillip Ward, Director of Local Government Services at WRAP, said: “It doesn’t make sense for food to be wasted if that can be avoided and in most cases it can. Apart from the cost and the carbon emissions, this waste means that pupils are missing out on balanced nutrition they need.”
The research summarised possible changes into three main areas; Cooking meals to order, improving the dining experience and improving familiarity and appreciation of school meals. The research was supported by some small scale trial interventions which suggest school-level changes can positively impact on food waste, without any negative implications for nutrition – indeed, many of these interventions might improve nutritional intake, if students are happier eating different and more varied foods, or less inclined to leave meals unfinished.
He continued; “I would encourage schools to work with caterers and councils to find ways to reduce food waste. Hopefully the information in this report will suggest some useful approaches.”
The reasons food is wasted are wide ranging, but can be grouped as operational – relating to policies and practices around school food, situational - relating to the environment in which school meals are eaten rather than the food itself, and behavioural – relating to individual actions and preferences. As the specific combination of causes of food waste will vary from school to school, a one size fits all approach to minimising food waste is not available.
In the cooking to order trial 71% of all respondents rated the intervention as “highly successful” or “successful”. Pupils received information on menu options in advance. Menu choices were recorded during registration each day and this information was communicated to the kitchen staff by 9.30am every morning. Pupils were given a coloured wrist band identifying their meal choice so there was no confusion at lunch time. This intervention requires a pre-pay system for meals within the school, as well as an efficient way to record and communicate student meal choices in a timely manner.
Information about the approaches tested in our trials is available for schools who would like to take action (www.recyclenow.com/schoolsfoodwaste).
Judy Hargadon, Chief Executive of the School Food Trust, said: “We know from our own work in schools over many years that food waste is an issue that they feel very strongly about. That’s why everything we’re doing to improve the school lunch experience for children – from making dining rooms places where pupils want to spend their time, to developing systems that work for kitchens and serveries – plays a big part in keeping food waste to a minimum.
“Even small-scale experiments we’ve carried out in schools suggest that the dining environment is particularly important for food waste in that area – with the average child throwing away far less food when simple changes were made.
“Put together, all of these improvements are what will help more children to get the nutritional benefit of healthy school lunches and catering services to become more efficient.
“But every school is different, so as a result of this research we are already working with WRAP on a practical toolkit which will see children leading change in their own schools – looking in detail at where their food waste comes from and coming up with easy steps they can take to reduce and manage this.”
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