TY - JOUR
T1 - Resources, Barriers, and Tradeoffs
T2 - A Mixed Methods Analysis of School Pre-Consumer Food Waste
AU - Prescott, Melissa Pflugh
AU - Herritt, Cameron
AU - Bunning, Marisa
AU - Cunningham-Sabo, Leslie
N1 - FUNDING/SUPPORT This material is based on work supported by the National Institute of Food and Agriculture, US Department of Agriculture, under award number 2017-67012-28197. Any opinions, findings, or recommendations in this publication are those of the authors and do not necessarily reflect the view of the US Department of Agriculture. We would like to acknowledge Christine Rock, MS, MBA, RDN, for her invaluable feedback on the study methodology. We also appreciate the policy guidance and helpful feedback we received from the Colorado Department of Education School Nutrition Unit throughout this research project. We would also like to thank all of the school nutrition and sustainability staff who participated in these interviews and kitchen observations, as well as all of the Colorado State University undergraduate and graduate students who assisted with data collection and entry. M. P. Prescott, L. Cunningham-Sabo, and M. Bunning designed the study. M. P. Prescott and C. Herritt collected and analyzed the data. M. P. Prescott and C. Herritt wrote the first draft, with contributions from L. Cunningham-Sabo and M. Bunning. All authors reviewed and approved the subsequent drafts of the manuscript.
FUNDING/SUPPORT This material is based on work supported by the National Institute of Food and Agriculture, US Department of Agriculture, under award number 2017-67012-28197. Any opinions, findings, or recommendations in this publication are those of the authors and do not necessarily reflect the view of the US Department of Agriculture. FUNDING/SUPPORT This material is based on work supported by the National Institute of Food and Agriculture, US Department of Agriculture, under award number 2017-67012-28197. Any opinions, findings, or recommendations in this publication are those of the authors and do not necessarily reflect the view of the US Department of Agriculture. We would like to acknowledge Christine Rock, MS, MBA, RDN, for her invaluable feedback on the study methodology. We also appreciate the policy guidance and helpful feedback we received from the Colorado Department of Education School Nutrition Unit throughout this research project. We would also like to thank all of the school nutrition and sustainability staff who participated in these interviews and kitchen observations, as well as all of the Colorado State University undergraduate and graduate students who assisted with data collection and entry. M. P. Prescott, L. Cunningham-Sabo, and M. Bunning designed the study. M. P. Prescott and C. Herritt collected and analyzed the data. M. P. Prescott and C. Herritt wrote the first draft, with contributions from L. Cunningham-Sabo and M. Bunning. All authors reviewed and approved the subsequent drafts of the manuscript. FUNDING/SUPPORT This material is based on work supported by the National Institute of Food and Agriculture, US Department of Agriculture, under award number 2017-67012-28197. Any opinions, findings, or recommendations in this publication are those of the authors and do not necessarily reflect the view of the US Department of Agriculture.
FUNDING/SUPPORT This material is based on work supported by the National Institute of Food and Agriculture , US Department of Agriculture , under award number 2017-67012-28197. Any opinions, findings, or recommendations in this publication are those of the authors and do not necessarily reflect the view of the US Department of Agriculture. Research Original Research
PY - 2019/8
Y1 - 2019/8
N2 - Background: Food waste is a global problem. School food waste before the point of purchase, pre-consumer waste, has been little studied. Objective: Our aim was to elicit a comprehensive assessment and understanding of pre-consumer food waste amounts, behaviors, policies, and attitudes. Design: This study used mixed methods, featuring a convergent parallel design using key respondent interviews (n=20) and 80 hours of structured kitchen observations, including food waste measurement. Participants/setting: School and district kitchens (n=14) using stratified random sampling to ensure school level and kitchen type reflected the population of three Colorado school districts in 2016-2017. Kitchen managers, district-level nutrition services directors, and sustainability staff were interviewed. Statistical analyses performed: Mean food waste volumes and percentages were calculated. Linear regressions were used to determine the relationship between school kitchen characteristics and food waste volumes. Interviews were coded to identify common themes. Results: Trim waste and overproduction contributed the most to overall pre-consumer food waste; substandard foods and overproduction were the most common reasons for edible waste. Several competing priorities conflicted with schools’ and districts’ waste reduction efforts: food safety, promoting diet quality, food choice, and customer satisfaction. Batch cooking, production record use, shallow salad bar pans, and other inventory management techniques facilitated waste reduction. Staffing, space, and time constraints made it more difficult to implement these strategies. Increased food choice options were positively associated with pre-consumer waste volume (β=49.5, P=0.04), and this relationship remained significant once regression models adjusted for district, salad bar use, and new menu items (β=70.3, P=0.05). Conclusions: School nutrition programs are complex, and a systems approach is warranted to reduce overall waste in the context of existing food safety and nutrition policies. More research is needed to elucidate the impact of food choice on overall food waste of the school meal system.
AB - Background: Food waste is a global problem. School food waste before the point of purchase, pre-consumer waste, has been little studied. Objective: Our aim was to elicit a comprehensive assessment and understanding of pre-consumer food waste amounts, behaviors, policies, and attitudes. Design: This study used mixed methods, featuring a convergent parallel design using key respondent interviews (n=20) and 80 hours of structured kitchen observations, including food waste measurement. Participants/setting: School and district kitchens (n=14) using stratified random sampling to ensure school level and kitchen type reflected the population of three Colorado school districts in 2016-2017. Kitchen managers, district-level nutrition services directors, and sustainability staff were interviewed. Statistical analyses performed: Mean food waste volumes and percentages were calculated. Linear regressions were used to determine the relationship between school kitchen characteristics and food waste volumes. Interviews were coded to identify common themes. Results: Trim waste and overproduction contributed the most to overall pre-consumer food waste; substandard foods and overproduction were the most common reasons for edible waste. Several competing priorities conflicted with schools’ and districts’ waste reduction efforts: food safety, promoting diet quality, food choice, and customer satisfaction. Batch cooking, production record use, shallow salad bar pans, and other inventory management techniques facilitated waste reduction. Staffing, space, and time constraints made it more difficult to implement these strategies. Increased food choice options were positively associated with pre-consumer waste volume (β=49.5, P=0.04), and this relationship remained significant once regression models adjusted for district, salad bar use, and new menu items (β=70.3, P=0.05). Conclusions: School nutrition programs are complex, and a systems approach is warranted to reduce overall waste in the context of existing food safety and nutrition policies. More research is needed to elucidate the impact of food choice on overall food waste of the school meal system.
KW - Food waste
KW - Foodservice
KW - Plate waste
KW - School nutrition
KW - Systems
UR - http://www.scopus.com/inward/record.url?scp=85065538898&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85065538898&partnerID=8YFLogxK
U2 - 10.1016/j.jand.2019.03.008
DO - 10.1016/j.jand.2019.03.008
M3 - Article
C2 - 31101483
AN - SCOPUS:85065538898
SN - 2212-2672
VL - 119
SP - 1270-1283.e2
JO - Journal of the Academy of Nutrition and Dietetics
JF - Journal of the Academy of Nutrition and Dietetics
IS - 8
ER -