Publication “Lebensmittelreste in der Schulverpflegung vermeiden Ideenkatalog zur Ernährungsbildung/Food leftovers in school catering and a catalogue of ideas for nutrition education”

Overview

In 2015, the menus of six project schools were analysed and the quantities of waste systematically examined. Measurements were taken to record the waste for more than a week – differentiated according to production residues in their own kitchen or in the caterer, output residues and disc residues. The schools were given individual approaches to improvements in order to reduce the unnecessary waste of resources, to promote ethical and socially responsible behaviour and thus to maintain a positive effect and financial benefit.  The presentation of the results demonstrates clear tendencies that are an incentive to other schools. Therefore a catalogue of ideas on nutrition education in schools was published.

Contact name: NA
Contact email: nora.brueggemann@scp-centre.org
More info link: https://www.fh-muenster.de/food-lab-muenster