Strategies to reduce plate waste in primary schools - experimental evaluation
Open accessAbstract
Objective: To determine and compare the effect of two interventions in reducing the plate waste of school lunches. Design: A between-group analysis was conducted among children from three primary schools: (i) a group receiving intervention A, designed for children and focusing on nutrition education and food waste; (ii) a group receiving intervention B, intended for teachers and focusing on the causes and consequences of food waste; and (iii) a control group with no intervention. For each child, physical weighing of individual meals and leftovers was performed on three non-consecutive weeks at baseline (T0), 1 week (T1, short term) and 3 months (T2, medium term) following the intervention. Plate waste was recorded for a total of 1742 lunches during 14 d over eight different menus. Setting: Portuguese public primary schools in the city of Porto. Subjects: All fourth-grade children (n 212) attending the three preselected schools. Results: After intervention A focusing on nutrition education designed for children, a decrease in soup waste was observed compared with the control group. The effect was greater at T1 (−11·9 (se 2·8) %;P<0·001) than at T2 (−5·8 (se 4·4) %;P=0·103). The plate waste of identical main dishes decreased strongly at T1 (−33·9 (se 4·8) %;P<0·001). However, this effect was not found at T2 (−13·7 (se 3·2) %;P<0·001). After intervention B involving teachers, plate waste decreased at T2 (−5·5 (se 1·9) % for soup; −5·4 (se 2·4) % for identical main dishes). Conclusions: Nutrition education designed for children was more effective in the short than the medium term. Thus, this kind of intervention was not effective in reducing food waste in the medium term. In contrast, an intervention focusing on teachers revealed better results in the medium term than in the short term.
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Changing how schools and students were taught about food waste resulted in a 33% waste reduction from main dishes.
“while changing how 284 schools and students were taught about food waste resulted in a 33% waste 285 reduction from main dishes (Martins et al., 2016).”
From Review: Consumption-stage food waste reduction interventions – What works and how to design better interventions (2019) · cites this paper as Martins et al., 2016
The Results (page not available in our copy) report a 33.9% reduction in waste from identical main dishes one week after the intervention designed for children. The claim omits that this was a short-term result for the children’s intervention, not a result for both the children’s and teachers’ interventions or for main dishes generally. (LLM, conf=0.88)
Experimental — accuracy not yet measuredA student-focused education campaign (Martins et al., 2016) resulted in a 33% waste reduction in main dishes.
“A student-focused education campaign (Martins et al., 2016) resulted in a 33% waste reduction in main dishes”
From Review: Consumption-stage food waste reduction interventions – What works and how to design better interventions (2019) · cites this paper as Martins et al., 2016
The Results report a 33.9% reduction one week after the student-focused intervention, but only for the two identical main dishes measured across periods. For main dishes overall, the reported reduction was 13.0%; the claim omits the restriction that makes the roughly 33% figure applicable. (LLM, conf=0.88)
Experimental — accuracy not yet measured
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- Authors
- Liz Martins, M., Rodrigues, S. S., Cunha, L. M., & Rocha, A.
- Affiliations
- Universidade do Porto (PT)
- Corresponding author
- Rocha, Ada
- Venue
- Public Health Nutrition
- Publisher
- Cambridge University Press (CUP)
- Published
- 2015-10-28
- Volume
- 19
- Issue
- 8
- Pages
- 1517-1525
- ISSN
- 1368-9800 (ISSN-L)
- 1475-2727
- PMC
- PMC10271086
- OpenAlex
- W1874289534
- Cited by
- 75
- References
- 38
- Citations by year
- 2026: 9 · 2025: 11 · 2024: 10 · 2023: 7 · 2022: 18 · 2021: 7 · 2020: 8 · 2019: 4 · 2018: 1
- FWCI
- 0.45
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Locations
- Public Health Nutrition (publishedVersion)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Portuguese National Funding Agency for Science, Research and Technology (RCAAP Project by FCT) (submittedVersion)
- Funders
- Fundação para a Ciência e a Tecnologia (C/EQB/LA0006/2013, PEst-C/EQB/LA0006/)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Waste Reduction and Sustainability
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Physical Sciences › Environmental Science › Ecology › Agriculture Sustainability and Environmental Impact
- Keywords
- plate waste, food waste, school meals, elementary school students, nutrition education, teacher intervention, food waste reduction interventions, leftover food, intervention effectiveness
- MeSH terms
- Child, Female, Food Services, Health Education, Humans, Male, Portugal, Schools, Lunch
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