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Scalable Step-by-Step Approach of Sustainable Bioplastic Production from Food Waste
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Poised for Change: University Students Are Positively Disposed toward Food Waste Diversion and Decrease Individual

Manar A Alattar1,2,3, Jennifer L Morse1

  • 1Department of Environmental Science and Management, Portland State University, Portland, OR 97201, USA.

Foods (Basel, Switzerland)
|April 3, 2021
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Summary

A school cafeteria program successfully reduced food waste by 28% in the first year and 26% in the second. This demonstrates that targeted interventions can effectively change student food waste behaviors and attitudes.

Keywords:
behavior changecafeteria interventioncafeteria programmingclimate changeenvironmental behaviorfood systemsfood wastesustainabilitywaste diversionwasted food

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Area of Science:

  • Environmental Science
  • Behavioral Science
  • Public Health

Background:

  • Consumers contribute significantly to food waste, necessitating interventions targeting individual behavior.
  • School cafeterias are ideal settings for educating students on food waste and promoting behavior change.

Purpose of the Study:

  • To develop, pilot, and assess the effectiveness of the "No Scrap Left Behind" cafeteria food waste diversion program.
  • To measure changes in students' food waste behaviors, attitudes, knowledge, and emotions.

Main Methods:

  • The "No Scrap Left Behind" program was implemented in a school cafeteria.
  • Food waste was measured before and after the program implementation over two years.
  • Student attitudes, knowledge, and behaviors related to food waste were assessed.

Main Results:

  • Food waste per student decreased by 28% in the first year (p = 0.000967) and 26% in the second year (p = 0.0218).
  • Participants showed positive attitudes towards waste reduction and engaged in diversion actions.
  • Students demonstrated some knowledge of food waste impacts and valued their role in reduction efforts.

Conclusions:

  • The "No Scrap Left Behind" program effectively reduced food waste in a school cafeteria setting.
  • Students were receptive to behavior change, and the program positively impacted their short-term behaviors.
  • Tailored cafeteria programming shows promise for fostering long-term positive changes in student food waste habits.