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Errors as a Means of Reducing Impulsive Food Choice

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Great Balls Against Food Waste-An Innovative Nudging Intervention Method.

Jan den Boer¹, Milena Cygal², Karolina Sobieraj¹

¹Department of Applied Bioeconomy, Wrocław University of Environmental and Life Sciences, 50-375 Wrocław, Poland.

Foods (Basel, Switzerland)

|July 15, 2026

Summary

A novel nudging intervention significantly reduced food waste in schools and kindergartens by encouraging children to reflect on consumption. This behavioral approach offers environmental and social benefits, though production changes impacted exact waste reduction measurements.

Keywords:

food waste food waste interventions nudging strategy plate waste school canteens school catering unserved food

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Area of Science:

Environmental Science
Behavioral Science
Sustainable Development

Background:

Food waste presents a significant challenge to global sustainable development.
Reducing food waste in educational institutions is crucial for effective waste management.
Behavioral nudges offer a non-restrictive method to influence consumer choices and reduce waste.

Purpose of the Study:

To evaluate a novel nudging intervention aimed at reducing plate waste in primary schools and a kindergarten.
To assess the effectiveness of an interactive installation designed to promote mindful food consumption among children.

Main Methods:

A nudging intervention using a ball-based voting system and visual prompts was implemented in school canteens.
The intervention encouraged children to consider their food consumption and portion sizes during lunch.
Plate waste was measured before and during the intervention period across three educational institutions.

Main Results:

Significant reductions in combined soup and second dish food waste were observed: 31% (school 84), 18% (school 1), and 33% (kindergarten 56).
Plate waste for the second dish decreased significantly across all schools, ranging from 10 g/meal to 52 g/meal.
A greater proportion of served food was consumed compared to waste after the intervention, although a shift to unserved food was not definitively confirmed.

Conclusions:

The novel nudging installation demonstrated effectiveness in reducing food waste in school canteen settings.
Changes in food production levels complicated precise impact assessment, highlighting the need for controlled production in future studies.
Further research should investigate long-term effects and allow for greater pupil autonomy in portion selection during interventions.