Primary School Canteens Research Articles

Acoustic comfort in primary- and nursery-school canteens: From measurements to recommendations

Canteens usually have critical acoustic conditions resulting from the need to maximize the number of occupants while minimizing volume. Thus, in the absence of specific sound absorbing treatments, very high sound pressure levels are usually observed resulting in significant impairment of communication (with increased vocal effort of speakers and reduced speech intelligibility), and dangerously high exposure levels for workers. The present paper reports acoustic measurements carried out in a nursery school canteen having a volume of 212 m3 and seating about 50 children, and two primary school canteens having volumes of 656 m3 (seating 150 children) and 367 m3 (seating 107 children). Reverberation time was measured in each room as well as sound pressure levels during peak occupation (averaged over 15-minute intervals), resulting in A-weighted sound pressure levels spanning between 81 dB (in the nursery school) and 90 dB in the primary schools. Starting from the observed values, considerations about the group-size of the occupants as a function of age were made, and recommendations were finally given to guide the acoustic correction of similar spaces.

Perceptions and Drivers of Healthier Food and Beverage Stocking in Urban and Rural Indonesian Primary School Canteens

Perceptions and Drivers of Healthier Food and Beverage Stocking in Urban and Rural Indonesian Primary School Canteens

Children's liking for vegetarian and non-vegetarian school meals at the scale of a French city

In Western countries, a behavioural shift towards more plant-based diets is helpful in protecting population and planet health. School canteens are an important public policy target to achieve this transition. Increasing the frequency of vegetarian meals in school canteens has been proposed as a solution to decrease greenhouse gas emissions while maintaining a good nutritional quality. However, vegetarian meals acceptance by children is key to limit unintended consequences such as increased food waste or increased nutritional inequalities. We aimed to examine children's liking for vegetarian and non-vegetarian main dishes at school canteens; and whether it varied across socioeconomic level. Connected scoring devices displaying a five-point smiley scale were installed in all the 38 primary school canteens of a French city, located in socially diverse neighbourhoods. Every day after their school lunch, children were asked to rate the main dish they had just eaten. During one school year, from September 2021 to June 2022, we collected 208,985 votes for 125 main dishes, including 32 vegetarian (i.e., no meat or fish) and 93 non-vegetarian dishes, for an average of 1672 (SD 440) votes per day across the 38 school canteens. We showed no difference in children's liking for vegetarian and non-vegetarian dishes. Additionally, the socioeconomic level of the schools was found to interact negatively with children's liking for vegetarian main dishes whereby vegetarian main dishes tended to be more liked in schools of lower socioeconomic level. In this French city, children's acceptance would not be a barrier to increase the frequency of vegetarian school meals and would not increase social dietary inequalities.

Assessment of food availability in New Zealand primary schools

Childhood obesity and overweight rates in New Zealand are considerably higher than that globally with one in three children aged between 2-14 years being overweight or obese(1). Children’s dietary knowledge and food preferences are influenced by various factors including the food environment. Schools are an excellent setting to influence children’s dietary behaviours since they have the potential to reach almost all children during the first two decades of their lives. However, previous analyses indicate many school canteens and food providers do not supply foods that promote healthy eating and nutrition behaviours (2,3). The Ministry of Health (MoH) recently implemented a ‘Food and Drink Guidance for Schools’ which utilises a traffic-light framework dividing foods into three categories: ‘green’, ‘amber’, and ‘red’(4). The aim of this study was to assess primary school canteen food menus against the newly implemented MoH Guidance. A convenience sample of 133 primary school canteen menus were collected in 2020 as part of the baseline evaluation of the Healthy Active Learning initiative across New Zealand. Four researchers (three nutritionists and one dietitian) developed a menu analysis toolkit to undertake the analysis of all menus collected. The toolkit provided a breakdown of commonly packaged foods and meals/menu items available to purchase within schools based on Health Star Ratings, ingredients, and/or standard recipes. Assumptions were created for menu items requiring additional detail to be categorised according to the guidance through consensus by all four researchers. Primary school menus were coded by two researchers, and intercoder reliability was ensured by independent coding and cross-checking of 10% of menus. Descriptive and inferential analyses were conducted using IBM SPSS and P<0.05 denoted significance. Analyses of canteen menus revealed that most menu items belonged to the less healthy amber (41.0%) and red (40%) food categories. Low decile schools had a lower percentage of green food items (8.6%) and a higher percentage of red food items (48.3%) compared to high decile schools (p = 0.028). Similarly, schools in low deprivation areas had a significantly higher percentage of green food items (14.2%) compared to high deprivation areas (8.6%) (p = 0.031). Sandwiches, filled rolls, and wraps were the most commonly available items (86%) followed by baked foods and foods with pastry (71%). Sugar-sweetened beverages were just as prevalent as water on school food menus (54% each). Over half of in-house catered canteen menu items were classified as 'red’ foods (55.3%). This study highlights that most school canteens were not meeting the guidelines for healthy food and drink provision outlined by the MoH. Improving school food availability for children in socioeconomically deprived areas needs to be prioritised to reduce inequities. Findings suggest the need for more robust national policies and mandated school guidance to improve the food environments in New Zealand schools.

Assessment of Food Waste in Public Preschool and Primary Schools at the Municipality of Faro

INTRODUCTION: Food waste has become a political priority in recent years, due to its impact on the economy, environment, and population's nutritional and health status. In the school setting, the assessment of food waste is essential since it can reflect children's inadequate food consumption, compromising their nutritional intake and healthy development. OBJECTIVES: This study aimed to assess and evaluate the food waste, in the form of leftovers and plate waste, produced in the meals served at lunchtime during three non-consecutive days in five preschool and primary school canteens located in the Municipality of Faro. METHODOLOGY: The food produced and wasted were separated and weighed by aggregated components. The sample was obtained by a non-probabilistic and convenience selection. Schools were stratified into urban or rural based on geographical location. Food waste was classified according to the result of the leftovers index and plate waste index, using the categorisations of Vaz (2006) and Aragão (2005), respectively. RESULTS: The total food waste average percentage found was 40.2% ± 7.3% and the mean of leftovers and plate waste percentages exceeded the acceptable limits (15.2% ± 7.3%, and 25.0% ± 5.7%, respectively). Among the food components, vegetables were the most wasted in both areas (71.2% ± 31.6%, urban; 98.7% ± 13.7%, rural). Comparing the results according to schools’ location, it was found that the consumption of vegetables was significantly lower in rural area schools when compared to the consumption of vegetables in urban area schools (1.3% ± 5.6% and 28.7% ± 31.2%, respectively; p = 0.039). CONCLUSIONS: The need to implement corrective measures aimed at reducing food waste is urgent, through the training of canteen workers, menu improvement and promoting children’s food consumption, especially concerning the vegetable food group.

Automated quantification tool to monitor plate waste in school canteens

Automated tools for waste quantification hold promise in providing preciser understanding of food waste. This study evaluated a tool to quantify plate waste in primary school canteens. It encompassed data from 421,015 instances of food wastage. The evaluation revealed high accuracy, with the tool's plate waste detection falling within ±10% of manual recordings. However, the tool estimated 40% fewer individual guests compared to manual entry due to not all students wasting food. As a result, the automatically collected data indicated a 35% higher waste-to-guest ratio. The findings showed that a minority of students (20%) accounted for a majority (60%) of plate waste. Halving the waste generated by this group would reduce overall plate waste by 31%, emphasizing the importance of tailored interventions for high-profile wasters rather than applying general measures to all students. Targeting areas with the greatest potential can contribute to a more sustainable food system with reduced waste.

Food menus within New Zealand primary school canteens: Do they meet the guidance?

Unhealthy food and drinks are widely available in New Zealand school canteens. The aim of this study was to assess primary school canteen food menus against the newly implemented Ministry of Health 'Food and Drink Guidance for Schools'. A convenience sample of 133 primary school canteen menus was collected in 2020 as part of the baseline evaluation of the Healthy Active Learning initiative across New Zealand. A menu analysis toolkit was developed to assess menus in accordance with the Ministry of Health's 'Food and Drink Guidance for Schools' which classifies food items into three food categories: 'green', 'amber' and 'red'. Most menu items belonged to the less healthy amber (41.0%) and red (40%) food categories. Low decile schools had a lower percentage of green food items (8.6%) and a higher percentage of red food items (48.3%) compared to high decile schools. Sandwiches, filled rolls and wraps were the most commonly available items, followed by baked foods and foods with pastry. Over half of the in-house canteen menu items were classified as 'red' foods (55.3%). Most school canteens were not meeting the guidelines for healthy food and drink provision outlined by the Ministry of Health. Improving the food environment for children in socio-economically deprived areas needs to be prioritised to reduce inequities. SO WHAT?: This study highlights the unhealthy food environments in New Zealand schools and emphasises the need for more robust national policies and mandated school guidance.

How healthy and affordable are foods and beverages sold in school canteens? A cross-sectional study comparing menus from Victorian primary schools.

Government policy guidance in Victoria, Australia, encourages schools to provide affordable, healthy foods in canteens. This study analysed the healthiness and price of items available in canteens in Victorian primary schools; and associations with school characteristics. Dietitians classified menu items (main, snack, beverage) using the red, amber, green traffic light system defined in the Victorian government's school canteens and other school food services policy. This system also included a black category for confectionary and high sugar content soft drinks which should not be supplied. Descriptive statistics, and regressions were used to analyse differences in the healthiness and price of main meals, snacks and beverages offered, according to school remoteness, sector (government, Catholic/independent), size, and socio-economic position. State of Victoria, Australia. A convenience sample of canteen menus drawn from three previous obesity prevention studies in 48 primary schools between 2016-2019. On average, school canteen menus were 21% 'green' (most healthy - 'everyday'), 53% 'amber' ('select carefully'), 25% 'red' ('occasional') and 2% 'black' (banned) items, demonstrating low adherence with government guidelines. 'Black' items were more common in schools in regional population centres. 'Red' main meal items were cheaper than 'green' (mean difference -$0.48 (95%CI -0.85, -0.10)) and 'amber' -$0.91 (-1.27, -0.57)) main meal items. In ∼50% of schools, the mean price of 'red' main meal, beverages and snack items were cheaper than 'green' items; or no 'green' alternative items were offered. In this sample of Victorian canteen menus, there was no evidence of associations of healthiness and pricing by school characteristics except for regional centres having the highest proportion of 'black' (banned) items compared to all other remoteness categories examined. There was low adherence with state canteen menu guidelines. Many schools offered a high proportion of 'red' food options, and 'black' (banned) options, particularly in regional centres. Unhealthier options were cheaper than healthy options. More needs to be done to bring Victorian primary school canteen menus in line with guidelines.

P24-019-23 Schoolchildren Preference Among Foods Cooked and Served in Public Primary School Canteens in Urban and Peri-Urban Areas in Southern Benin

P24-019-23 Schoolchildren Preference Among Foods Cooked and Served in Public Primary School Canteens in Urban and Peri-Urban Areas in Southern Benin

Religious Equality: From the Perspective of School Canteens

In recent years, rampant terrorism supported by racist Islam has provoked heated discussions on religious equality. Ina global context, inequalities against religious people occur all the time,but few studies have explored this issue from a microperspective. Following the definition of equality given by Modood, this study examined religious equality from the perspective of school canteen operations. Focusing on the current situationof university school canteens, the study pointed outone of the major problems, that is, the insufficient attention to or the neglect of the religious students specific needs. The study then analyzed the reasons why it is important to take the needs of students with different religious backgrounds into consideration from three aspects: equality aspect, legal aspect ,and cultural aspect. In the end, this study proposed solutions to the existing problems based on interviews with religious students, aiming to provide insights into the protection of traditional religious culture. The problems concerning religious inequality in primary and secondary school canteens should also attract the attention of future studies. More importantly, topropose more reasonable suggestions, the voice of religious students and staff should be heard.

Faktor – Faktor yang Berhubungan dengan Penerapan Higiene Sanitasi pada Kantin Sekolah Dasar di Kota Sungai Penuh Tahun 2022

Sanitary hygiene is a condition and preventive measure needed to ensure food safety before processing until it is served consumption. The purpose of this study was to determine the factors related to the implementation of primary school canteen sanitation hygiene in the scope of the city of Sungai Penuh 2022. Quantitative method using a cross-sectional approach. The population is all food handlers in the Elementary School canteen in full river city scope. The sample is 100 respondents from 69 elementary schools, the sample technique uses purposive sampling. Bivariate analysis using the chi-square test, the relationship between the independent variable and the dependent variable is the relationship between knowledge (p=0.000), participation in training (p=0.027), supervision (p=0.000), and availability of sanitation facilities (p=0.000). with the implementation of elementary school canteen sanitation hygiene. Meanwhile, the attitude variable (p=0.594) had nothing to do with the implementation of school canteen hygiene and sanitation. There is a relationship between knowledge, participation in training, supervision, and the availability of sanitation facilities with the implementation of elementary school canteen sanitation hygiene in the 2022 full river city scope, and there is no relationship between attitude and the implementation of elementary school canteen sanitation hygiene in the 2022 full river city scope (p= 0.594). It is hoped that the Sungai Penuh City Health Office and the Puskesmas in the sub-district work area will improve supervision and routinely carry out canteen sanitation hygiene training and counseling, and food handlers are expected to be available to attend and provide sanitation facilities at their place of business.

Effectiveness of a Multi-Strategy Behavioral Intervention to Increase Vegetable Sales in Primary School Canteens: A Randomized Controlled Trial.

Children’s vegetable intake remains inadequate and school canteens may provide opportunities to address this public health concern. This study aimed to determine the effectiveness of an 8-week multi-strategy behavioral intervention that included vegetable provisioning and online menu architecture on vegetable sales in primary school canteens. A randomized controlled trial was undertaken in 16 Australian primary schools (n = 4302 students). The control arm kept their regular canteen menu. The primary outcome was vegetable sales measured by assessing vegetable content (in grams) from all menu items and using canteen sales (ordered online and over-the-counter) to calculate vegetable sales (in grams/week) at baseline (3 weeks) and during intervention implementation (8 weeks). Secondary outcomes were vegetable sales in subcategories, intervention acceptability among canteen managers and vegetable waste (four schools). Linear mixed model analysis showed that from baseline to follow-up, the intervention group had significantly higher weekly vegetable sales overall compared with the control group (2707 g/week, 95% CI 1276 to 4137 g/week; p < 0.001), with increased vegetable sales in the subcategories of burgers, hot foods and snacks, but not in sandwiches and pasta/rice dishes. The intervention did not lead to more vegetable waste, nor to a decrease in canteen revenue. The canteen managers found the intervention easy to implement and felt children responded favorably to three of the seven strategies. In conclusion, a multi-strategy behavioral canteen intervention increased vegetable sales amongst primary school students.

The effectiveness of canteen manager audit and feedback reports and online menu-labels in encouraging healthier food choices within students’ online lunch orders: A pilot cluster randomised controlled trial in primary school canteens in New South Wales, Australia

Online school canteen lunch ordering systems may offer a unique opportunity to support the implementation of school canteen nutrition polices, while delivering behavioural interventions directly to consumers to influence healthy student purchasing. This cluster randomised controlled trial aimed to test the effectiveness of a menu audit and feedback strategy alone, and in combination with online menu labels in encouraging healthier purchasing from an online school canteen ordering system. Five intervention schools received a menu audit and feedback strategy, plus online menu labels; and five control schools received a delayed menu audit and feedback strategy. Data from 19,799 student lunch orders, containing over 40,000 items were included in the evaluation. Outcomes were assessed at baseline (pre-intervention), follow-up 1 (menu audit and feedback vs control), and follow-up 2 (menu audit and feedback plus online menu labels vs menu audit and feedback alone). From baseline to follow-up 1, the menu audit and feedback strategy alone had no significant effect on the proportion of healthy (‘Everyday’) and less healthy (‘Occasional’ or ‘Should not be sold’) items purchased. From baseline to follow-up 2, schools that received menu audit and feedback plus online menu labels had significantly higher odds of students purchasing ‘Everyday’ items (OR: 1.19; p = 0.019), and significantly lower odds of students purchasing ‘Occasional’ (OR: 0.86; p = 0.048) and ‘Should not be sold’ (OR: 0.52; p < 0.001) items. Menu audit and feedback with the addition of online menu labels was effective in increasing the proportion of healthy items purchased relative to menu audit and feedback in isolation. There may be a greater role for online menu labelling as part of a suite of strategies to improve public health nutrition in schools.

Menu Audit of Vegetable-Containing Food Offering in Primary School Canteens in Sydney, Australia: A Preliminary Study.

Children’s vegetable intakes are too low, and school canteens could provide an equitable environment to improve their intake. This study aimed to develop and apply a systematic method to quantify the proportion and variety of vegetable-containing items on primary school canteen menus and examine differences between schools of different socio-economic statuses, sizes and types. Online canteen menus from 112 primary schools in Sydney, Australia, were collected, and data were extracted on a total number of items and vegetable-containing items across different menu categories. Further, data on preparation type and variety were extracted. Differences in the proportion of vegetable items between socio-economic status, school size and type were tested. On average, 80.4 ± 34.0 items were listed, with 30% of items containing vegetables. Most sandwiches (60%) and hot foods (54%) contained no vegetables. The variety of raw vegetables (4.9 ± 1.8 types) was greater than for cooked vegetables (1.3 ± 1.2 types; p < 0.01). Limited differences were observed by socio-economic status and school type. Small schools offered fewer vegetable-containing items than large schools. While primary school canteen menus listed a large variety of items, only one-third contained vegetables. Data from this study can be used to track changes and to develop new opportunities to increase the vegetable supply in schools.

Analysis of foodborne diseases outbreaks in schools from 2011 to 2020 in Henan Province

Objective To analyze the epidemiological characteristics of school foodborne disease outbreaks in Henan Province from 2011 to 2020 and to provide the basis for effective prevention and control of school foodborne disease outbreaks. Methods The outbreaks of foodborne diseases in schools in Henan Province reported by the foodborne disease outbreak surveillance system from 2011 to 2020 were statistically analyzed. Results A total of 47 outbreaks of school foodborne diseases were reported in Henan province in the past 10 years, with a total of 1 258 cases, 701 hospitalizations and 1 death. Zhengzhou, Zhumadian, Xinyang and Xinxiang were the top 4 cities in Henan Province in terms of the number of school foodborne disease outbreaks reported. The peak of foodborne illness incidents in schools was in June and September. The largest number of incidents occurred in middle school canteens and primary school canteens (all 12). The number of reported incidents (12) and the number of cases of foodborne diseases (371) in schools caused by cereals and their products were the largest. Pathogenic bacteria and their toxins were the main pathogenic factors that caused the outbreaks of foodborne diseases in schools, accounting for 78.26% of the identified causes. Bacillus cereus was the top pathogens causing foodborne diseases outbreaks in schools. The pathogenic factor that caused the largest number of cases was Diarrheogenic Escherichia Coli, and the pathogenic factor that caused the death cases was poisonous mushrooms. Apart from unexplained incidents, improper processing was the main link leading to foodborne diseases outbreaks in schools. Conclusion The primary and middle school students are the group with high incidence of foodborne diseases in schools. The supervision and management of school canteen should be strengthened in summer to prevent the outbreak of bacterial foodborne diseases caused by improper processing and storage of grain food. 【摘要】 目的 分析河南省 2011—2020 年学校食源性疾病暴发事件的流行病学规律及特点, 为有效防控学校食源性疾病 暴发事件提供依据。 方法 对国家食品安全风险评估中心的食源性疾病暴发监测系统报告的 2011—2020 年河南省学校 食源性疾病暴发事件进行流行病学统计分析。 结果 河南省 10 年间共报告学校食源性疾病暴发事件 47 起, 累计发病人 数 1 258 人, 住院人数 701 人, 死亡 1 人。河南省学校食源性疾病暴发事件报告起数前 4 位的城市为郑州市、驻马店市、信 阳市, 新乡市。学校食源性疾病事件高峰期是 6 和 9 月。中学食堂和小学食堂导致的事件数最多 (均为 12 起)。粮食制品 引起的学校食源性疾病上报事件数和发病人数最多 (14 起, 371 人)。致病菌及其毒素是引起学校食源性疾病暴发事件的 主要病原因子, 占查明原因事件数的 78.26%。引起学校食源性疾病暴发事件最多的致病菌是蜡样芽孢杆菌, 引起发病人 数最多的致病因素是致泻大肠埃希菌, 引发死亡病例的致病因素是毒蘑菇。除原因不明的事件外, 加工不当是导致学校食 源性疾病暴发事件的主要环节。 结论 中小学生是学校食源性疾病高发群体, 应加强夏秋季学校食堂的监督和管理, 预防 粮食类食品加工储存不当导致的细菌性食源性疾病暴发事件。

Investigating differences between traditional (paper bag) ordering and online ordering from primary school canteens: a cross-sectional study comparing menu, usage and lunch order characteristics.

To assess differences between traditional paper bag ordering and online ordering from primary school canteens in terms of menu, usage and lunch order characteristics. A cross-sectional study. New South Wales (NSW) primary schools that offered both paper bag and online canteen ordering. Students (aged 5-12 years) with a lunch order on the day of the observation. Across the six school canteens, 59-90 % of all available items were listed on both the online and paper menus, with no significant differences in the nutritional quality ('Everyday'/'Occasional') or nutritional content (kJ/saturated fat/sugar/sodium) of menu items. In total, 387 student lunch orders were placed, containing 776 menu items. Most orders (68 %) were placed online. There were no significant differences between order modality in the quantity of items ordered or the cost of orders, or the nutritional quality of orders based on the classification system of the NSW Healthy School Canteen Strategy ('Everyday'/'Occasional'). However, nutritional analysis revealed that paper bag orders contained 222 fewer kJ than online orders (P = 0·001), 0·65 g less saturated fat (P = 0·04) and 4·7 g less sugar (P < 0·001). Online canteens are commonly used to order canteen lunches for primary school children. This is the first study to investigate differences between traditional paper bag ordering and online ordering in this setting. Given the rapid increase in the use of online ordering systems in schools and other food settings and their potential to deliver public health nutrition interventions, additional research is warranted to further investigate differences in ordering modalities.

Relationship between E. coli and Toxicant Contamination in Primary School Canteen Food based on Region and Level in Surabaya, 2017

Introduction: Primary students are still in the developing phase, so they still need enough nutrition. The food source they consume is not only originated from home but also from school snacks. However, it can be said that school snacks can be easily contaminated by E.coli and Hazardous and Toxic Substances (HTS) or toxicant. School plays a major role to regulate the canteen. Therefore, this study aims to know whether there is a relation between the monitoring and controlling of school snacks which E.coli and toxicant free food and the relation of the contaminated foods with the school zone and school status. Methods: This research was conducted with analytics study from secondary datum from the result of the snacks investigation by the Public Health Office of Surabaya on primary school in 2017. Results: The results of this study stated that there is no relationship between E.coli contamination in snacks and cooking utensils and toxicant contamination in snacks with the school region and status in Surabaya. Conclusion: It is needed to enhance the supervision of the school especially for primary school to increase healthy food in school canteen whether it is public school or private school.

Acrylamide in French fries prepared at primary school canteens.

Children are one of the most exposed groups to dietary acrylamide with 'potato fried products' that account for up to half the total exposure to this contaminant. Acrylamide was measured in French fries prepared in 31 primary school canteens randomly recruited from different Spanish regions. The mean content was 329 μg kg-1 (from <20 to 4000 μg kg-1). French fries prepared from frozen par-fried potatoes reported a lower acrylamide content than those from fresh potatoes, 229 and 460 μg kg-1, respectively. Only 15.7% of samples were above the benchmark levels established by the EU Regulation 2017/2158 (500 μg kg-1). Significant differences were found according to the color of toasted (2274 μg kg-1), dark-golden (463 μg kg-1), golden (134 μg kg-1) and light-golden (52 μg kg-1) French fries. All the samples that were golden and light-golden showed acrylamide content below the threshold. The chromatic parameter a* was used as a rough classification of the French fries according to the benchmark level. Both educational initiatives intended for food operators and managerial-technical criteria that include the code of frying practices at public food service establishments should consider the golden color as the target for the end-point of frying. Acrylamide exposure will be reduced and, therefore, the risk linked to French fries consumption. This fact is especially relevant in establishments that prepare food for schoolchildren and would help to provide healthier diets, not only from a nutritional point of view but also from the reduction of chemical contaminants.

Cuisine, Health and Table Manners: Food Boundaries and Forms of Distinction among Primary School Children

Using data gathered during ethnographic fieldwork in two primary school canteens, this article investigates how pupils from different social origins perform and embody social class through food knowledge and demeanour. I employ Bourdieu’s concept of habitus to highlight three main oppositions concerning children’s relationship with food, which are rooted in the social and material environment of their families. Their gastronomic horizons (wide versus narrow), their awareness of the links between nutrients and health (specific versus general) and their embodiment of table manners (etiquette versus ludic) unveil how children’s dispositions are simultaneously structured by familial endowments and actively at work in the construction of social divisions.

Why the waste? A large-scale study on the causes of food waste at school canteens

Abstract Several studies have recalled the need to reduce food waste across all the stages of the food supply chain. To undertake effective intervention strategies for food waste prevention and reduction, it is important to better understand the main causes of this phenomenon. In this study, a wide range of factors potentially related to food waste generation in primary school canteens were analysed. The data was obtained from a large-scale study carried out involving 78 Italian primary schools, where the food waste occurring at lunchtime was measured on 11,518 diners, for a total of almost 110,000 meals. The assessment included the quantification of prepared food, plate leftovers and non-served food, which were all weighed with an electronic scale and measured separately for each meal course. The food rejected by diners and the quantity of food remaining unserved at the end of the lunch were studied against a set of potential factors, including the location and size of the school, the location of the kitchen, the type of menu provided to diners, the quantity of food prepared and served. Findings obtained through the analyses of the single variables show that most of the variables have a role in influencing the quantity of food that remains non-consumed. Multivariate models were used to assess the relative importance of the factors over the quantity of food waste. The foodservice provider emerges as the most significant factor in influencing the generation of food waste at schools; other relevant factors are the amount of food prepared and the serving size, the kitchen location, the food provided for the mid-morning break, the menu composition and the geographical area.