Ostanki obrokov v vzgojno izobraževalnih zavodih in domovih za starejše v Sloveniji

Bizjak, Anja (avtor), Pajk Žontar, Tanja (mentor), Osojnik Črnivec, Ilja Gasan (komentor)

V okviru magistrskega dela smo preučevali vzroke za nastanek ostankov obrokov, presežkov hrane in odpadne hrane v vzgojno-izobraževalnih zavodih (VIZ) in domovih za starejše ter ukrep za njihovo preprečevanje. Za namen dela smo uporabili anketni vprašalnik, ki je bil razdeljen na več vsebinsko povezanih sklopov. V anketi je sodelovalo 185 zaposlenih v vrtcih, osnovnih šolah, srednjih šolah in domovih za starejše. Rezultati so pokazali, da so ne prevzeti obroki statistično pomembno pogostejši razlog za nastanek presežkov hrane in ostankov obrokov v osnovnih šolah v primerjavi z domovi za starejše (p>0,05). Ostanki, ki nastanejo zaradi osebnih preferenc glede hrane, so prav tako statistično pomembno pogosteje prisotni v osnovnih šolah, kot v domovih za starejše (p>0,05). Prekratek čas za prehranjevanje je statistično pomembno pogostejši razlog za ostanke in presežke hrane v osnovnih šolah v primerjavi z vrtci (p>0,05). Ugotovili smo, da obstaja problem pri določitvi ocenjevanja količine ostankov obrokov in presežkov, saj nimamo mednarodno določenih jasnih definicij za izraze kot so ostanki obrokov ali odpadna hrana, prav tako pa jih je težavno meriti. Post hoc testi so pokazali, da med ustanovami prihaja do statistično pomembnih razlik (p<0,05) v skupinah živil, ki najpogosteje ostajajo na krožnikih, v splošnem pa najpogosteje na krožnikih ostajata skupini zelenjave (M=2,6) in stročnic (M=2,7). Prav tako prihaja do statistično pomembnih razlik (p<0,05) glede na ukrepe, ki jih ustanove uporabljajo za preprečevanje ostankov obrokov, z izjemo sodelovanja s svojci ter uvajanja preizkusnih obrokov, kjer statistično pomembnih razlik nismo zaznali (p>0,05). Med ustanovami prav tako nismo zaznali statistično pomembnih razlik v uporabi ukrepov za preprečevanje odpadne hrane (p>0,05). Večina (70 %) omogoča fleksibilen sistem naročanja in odpovedovanja obrokov ter kupovanje lokalnih sestavin (64 %). Ugotovili smo, da so v vseh ustanovah pomeni izrazov ostankov obrokov in presežkov hrane dobro poznani. Glede na pridobljene rezultate ugotavljamo, da večina ustanov že uporablja številne ukrepe za zmanjšanje odpadne hrane, še vedno pa so na voljo dodatne rešitve.

• Jezik: Slovenski jezik
• Ključne besede: hrana, ostanki obrokov, domovi za starejše, vzgojno-izobraževalni zavodi, presežki hrane
• Vrsta gradiva: Magistrsko delo/naloga
• Tipologija: 2.09 - Magistrsko delo
• Organizacija: BF - Biotehniška fakulteta
• Založnik: [A. Bizjak]
• Leto izida: 2025
• PID: 20.500.12556/RUL-167635
• UDK: 628.4.032:641.1
• COBISS.SI-ID: 228003587
• Datum objave v RUL: 05.03.2025

Sekundarni jezik

• Jezik: Angleški jezik
• Naslov: Food waste in educational institutions and retirement homes in Slovenia

Izvleček

The master thesis investigated the causes and prevention of plate waste, surplus food and food waste in educational institutions (EIs) and residential homes for the elderly. For this work, a questionnaire was used, which was divided into several thematically linked sections. 185 employees in kindergartens, primary schools, secondary schools and retirement homes took part in the survey. The results showed that uncollected meals were statistically significantly more likely to cause food surpluses and plate waste in primary schools compared to retirement homes (p>0.05). Leftovers due to personal food preferences are also statistically significantly more common in primary schools than in retirement homes (p>0.05). Too short eating time is statistically significantly more common as a reason for plate waste and surplus food in primary schools compared to retirement homes (p>0.05). We have found that there is a problem in determining how to estimate the number of leftovers and surpluses, as there are no clear internationally agreed definitions for terms such as plate waste or food waste, and they are also difficult to measure. Post hoc tests showed that there are statistically significant differences (p<0.05) between establishments in the food groups that are most frequently left on plates, but in general the most frequently left on plates are vegetables (M=2.6) and legumes (M=2.7). There are also statistically significant differences (p<0.05) in the measures used by facilities to prevent plate waste, apart from working with relatives and introducing trial meals, where no statistically significant differences were found (p>0.05). We also found no statistically significant differences between facilities in the use of measures to prevent food waste (p>0.05). The majority (70 %) allow for a flexible system of ordering and cancelling meals and buying local ingredients (64 %). We found that the meanings of the terms plate waste and surplus food are well known in all facilities. Based on the results obtained, we find that most establishments are already using a few measures to reduce food waste, but that additional solutions are still available.

• Ključne besede: food, plate waste, retirement homes, educational institution, surplus food