Factors affecting fruit and vegetable school lunch waste in Wisconsin elementary schools participating in Farm to School programmes

Public Health Nutrition
Andrea B Bontrager YoderDale A Schoeller

Abstract

To examine characteristics potentially associated with school lunch fruit and vegetable waste, both overall and pre/post implementation of the Healthy, Hunger-Free Kids Act. Multi-year (2010-2013) cross-sectional study using pre- and post-meal digital photographs of students' school lunch trays to estimate fruit and vegetable availability and consumption. Fruit and vegetable items were categorized for factors suspected to impact waste: prior farm to school years, placement (main menu, salad bar), procurement (local, conventional), preparation (cooked, raw) and meal component (entrée, side, topping). Analyses to assess within-category differences in waste volume were performed using a Tobit model. Wisconsin elementary schools participating in farm to school programmes, USA. Children in third to fifth grade. Many within-factor differences were detected overall and/or across time. Cooked fruits were wasted less than raw, while cooked vegetables were wasted more than raw. Where identified, locally sourced items were wasted more than conventionally sourced (+0·1 cups, P<0·0001) and salad bar items more than main menu items (+0·01 cups, P<0·0001). Increasing prior farm to school years decreased waste (-0·02 cups, P<0·0001). Items pre...Continue Reading

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Oct 12, 2021·Appetite·Benjamin Y Avuwadah, Jaclyn D Kropp

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