Researchers from the InDeRe Food Research and Innovation Institute presented their study on food waste in school catering at the ISDRS conference in Budapest. The paper, titled "Food Waste in School Catering in 2022 and 2023: Trends in Plate Waste and Unserved Food in the Context of Sustainability Goals," analyzed the quantities of plate waste and unserved food, as well as their sustainability implications, using data from 99 child catering institutions.
The results indicate that school food waste remains a significant problem, with unserved food accounting for more than half of the total loss. The research also highlighted that systems relying on fixed menus, pre-ordering, and rigid portioning inherently generate substantial and preventable waste.
The study found that children are less accepting of non-traditional side dishes, such as couscous, bulgur, or steamed vegetables, which contributes to an increase in discarded food. The findings emphasize the need for more flexible menu planning, data-driven decisions, and systemic improvements in public catering to achieve sustainability goals.
András Tóth PhD
