Food Type, Food Preparation, and Competitive Food Purchases Impact School Lunch Plate Waste by Sixth-Grade Students

Marlette, Martha A.; Templeton, Susan B.; Panemangalore, Myna

doi:10.1016/j.jada.2005.08.033

Cited by 72 publications

(72 citation statements)

References 6 publications

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“…The research of Casimir [22] suggested that the large amount of food waste generated in Sweden was strongly related to children's ignorance of the impact of food waste on the environment and ethical issues associated with it. The study of Marlette et al [23] indicated that changing preparation methods and limiting the availability of competitive food items would help to reduce plate waste in school lunch programs. Falasconi et al [15] argued that lack of attention to dietary habits was the most important factor behind school food waste.…”

Section: Introductionmentioning

confidence: 99%

Plate Waste in School Lunch Programs in Beijing, China

et al. 2016

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School plate waste is of particular concern worldwide due to its adverse impacts not only on resource use and the environment, but also on students' health, physical maturation, and academic achievement in the long term. Previous studies on school plate waste have all been conducted in industrialized countries, and more studies are badly needed in developing countries. In this paper, we report a pilot study on the patterns and causes of plate waste in school lunch programs in Beijing, China, by a combination of physical weighing, questionnaire survey, and semi-structured interview approaches. Our results show that the average amount of food waste generated by school students in Beijing in 2014 was 130 g/cap/meal, accounting for 21% of total food served. Staple food (43%) and vegetables (42%) were the dominant proportions. Buffet meals resulted in less plate waste than packed meals and set meals. Food supply patterns, the quality of canteen service, and the dietary habit and students' knowledge of food production were the main influencing factors behind plate waste. To our best knowledge, our pilot study provides a first understanding of the overlooked plate waste in school lunch programs in China, and a good basis for further analysis in this field, and will be helpful in informing policy-making in relevant nutrition and education programs in schools in China.

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Section: Introductionmentioning

confidence: 99%

Plate Waste in School Lunch Programs in Beijing, China

et al. 2016

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“…Attention has also been paid to waste (Cohen, Richardson, Parker, Catalano, & Rimm, 2014;Marlette, Templeton, & Panemangalore, 2005), indicating that the acceptance of school lunch is an issue. Indeed, the weighted leftovers were highly predicted by hedonic ratings of daily school lunch among pre-school children (r = À0.96) (Caporale, Policastro, Tuorila, & Monteleone, 2009).…”

Section: Introductionmentioning

confidence: 99%

School meal acceptance depends on the dish, student, and context

Tuorila

Palmujoki

Kytö

et al. 2015

Food Quality and Preference

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“…Marlette et al 21 , evidenciaram que os alunos que compram alimentos competitivos juntamente com a AE, desperdiçam mais frutas, grãos, carnes e pratos mistos. A aceitação e o desperdício de alimentos também são influenciados pelo tipo e método de preparação do alimento 21,27 , demonstrando a questão das preferências alimentares na participação do programa.…”

Section: Resultsunclassified