Plate Waste Evaluation of Plant-Based Protein Entrees in National School Lunch Program

Abstract

ObjectiveTo assess plate waste of plant-based protein entrees compared with regularly served meat-based entrees in the National School Lunch Program (NSLP). DesignPlate waste data were collected before and after introducing the plant-based entrees, using digital photography and the quarter-waste method. ParticipantsNational School Lunch Program participants in grades 6–8. InterventionTwo newly developed plant-based protein entrees were introduced into the menu cycle by replacing 2 regularly served meat-based entrees. Main Outcome MeasureStudent plate waste of plant-based entrees compared with entrees regularly served in the NSLP meal pattern. AnalysisA total of 4,138 meal observations were analyzed. Ordinary least-squares regressions and 2-sample unpaired t tests were used to determine significant differences in waste. ResultsNational School Lunch Program participants wasted plant-based entrees more than all other entrees served during lunch. Students wasted all or none of the plant-based entrees more than partial servings. There were no significant differences in waste between demographic groups for the plant-based entrees. Conclusions and ImplicationsPlant-based entrees served as a part of the NSLP may lead to increased plate waste than meat-based entrees. Novel food pairings and visibility of legumes may have led to increased plate waste.