Food, nutrient, and energy waste among school students – British Food Journal

Overview

Purpose: According to a study by European Commission, 88m tons of food waste are generated per year, of which 46.5m tons are wasted by households. Households still remain the main source of food waste (53 percent). The purpose of this paper is to estimate households’ food waste and wastage-related losses of energy and nutrients among middle school students as well as assess educational intervention regarding food waste prevention.

Design/methodology/approach: The study included 555 students from 11 schools in Poland. The study was conducted using the survey questionnaire and the three-day record of food waste. The interventional group filled a questionnaire before and after of education as well as after three months of intervention.

Findings: Students waste 23 g of food per day. The most wasted products are: potatoes, bread, fruits and vegetable as well as meet and ham. Energy losses from leftovers are less than 1–10 percent. Losses of nutritional value along with wastages were the highest for vitamin C, but also for dietary fibre, potassium and folate. Food waste education was nearly twice as strong in study group with films intervention, than those who received only a leaflet for parents.

Originality/value: There are few publications available about food waste including energy and nutrients waste. This study shows the scale of household waste, the quantity and type of wasted products and causes of disposal. Also, the way of handling with food waste at homes was examined. It is also important to draw attention to the responsibility of young people in wasting food, which was examined in the paper. Citation: Maria Teresa Kowalewska, Anna Kołłajtis-Dołowy, (2018) “Food, nutrient, and energy waste among school students”, British Food Journal, Vol. 120 Issue: 8, pp.1807-1831, https://doi.org/10.1108/BFJ-11-2017-0611

Contact name: Maria Kowalewska (http://foodmind.eu/foodwastebfj/)
Contact email: contact@foodmind.eu
More info link: https://doi.org/10.1108/BFJ-11-2017-0611