Summary
This observational study quantified food waste in a Portuguese school canteen over 10 non-consecutive days, evaluating 1,412 meals served to preschool and basic-education children. The researchers measured waste by meal component, estimated nutritional losses using food composition tables, and calculated economic losses using market prices. Findings revealed that basic-education children wasted substantially more food than preschoolers, with approximately 211 kcal and 13.1 g protein wasted per person daily, translating to significant economic losses.
UK applicability
The methodology and findings are broadly applicable to UK school meal services, which similarly struggle with plate waste and nutritional loss. However, dietary patterns, portion sizes, and food preferences in UK schools may differ, requiring contextualised replication to establish local waste profiles and interventions.
Key measures
Food waste by meal component (weight and percentage); nutritional losses (kcal, fat, carbohydrates, protein, fibre per person per day); economic losses (euros per day); waste patterns by age group
Outcomes reported
The study quantified food waste across 1,412 school meals and estimated associated nutritional and economic losses. Basic-education children wasted significantly more food than preschool children, with soup and condiments being the most discarded items.
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