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Measuring Food Waste and Consumption by Children Using Photography.

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Vegetable waste in French school lunches is high, particularly cooked vegetables. Food liking strongly correlates with consumption, suggesting sensory characteristics should guide efforts to reduce food waste.

Keywords:
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Area of Science:

  • Food Science
  • Nutrition
  • Environmental Science

Background:

  • School food waste is a global concern, with significant variations in meal structure and consumption patterns across countries.
  • French school lunches differ from US models, featuring multiple courses and varied vegetable preparations, necessitating specific waste assessment methods.

Purpose of the Study:

  • To quantify food waste on French school lunch trays using a photography method.
  • To investigate the relationship between food waste, food liking, and sensory characteristics in a French school setting.

Main Methods:

  • A 5-point quarter-waste scale was employed, utilizing photography to measure individual food tray waste.
  • Data collection focused on identifying wasted food categories and correlating waste levels with student food preferences.

Main Results:

  • Vegetables, especially cooked varieties (66%-83% waste), were the most wasted food category.
  • Waste levels for vegetables mirrored their dislike ranking, with sensory characteristics cited as a primary factor.
  • A strong positive correlation was observed between food liking and consumption, and between liking and waste.

Conclusions:

  • The photographic method effectively measures individual food waste in school lunches.
  • Reducing school food waste requires addressing student preferences and the sensory attributes of food, particularly vegetables.