All educational institutions are confronted with the issue of food waste, that is simultaneously representing both a financial burden and an opportunity for education in this field. In the theoretical part, we examined the problem of food waste worldwide and in Slovenia, as well as the organisation of meals at different levels of education. We identified the need to take priority action in lower of education. At higher levels of education, the organization and serving of meals is detached from the management team at the educational institution. Further, we examined possible causes of food waste accumulation and measures to prevent food waste and conclude that the number of unclaimed meals, too much food cooked in advance, overportioning of meals, improper storage of food and dietary preferences (including the appearance and attractiveness of food) all have an impact on the amount of food waste. In order to prevent the accumulation of surplus food, educational institutions can introduce flexible portions, involve students in the menu design process and testing new menus, educate on surplus food and food waste, through the implementation of a diary forms, additional requirements for providers and through the educational opportunities of school gardens and composting unavoidable inedible food waste. In this respect, we have also found that kindergartens and primary schools are already implementing more projects than secondary schools and higher education institutions.
In the empirical part, we examined differences in the causes of food waste between educational institutions and found that secondary schools are more likely to perceive unclaimed meals as an important cause of food surplus accumulation compared to other educational institutions. In elementary and intermediate schools, unclaimed meals were identified as the most important cause. Kindergartens however, identified the attractiveness/appearance of the meal so the most important factor. Furthermore, among the organised meal providers in higher education institutions, improper storage of ingredients was emphasized. We further queried the existing possibilities and measures for surplus food and food waste reduction, where offering flexible portions are most commonly used in educational institutions. In particular, most elementary schools are implementing this measure, while all kindergartens actively encourage children to eat. Intermediate schools indicated that they often offer surplus food to students to take home, while employees of higher education institutions and organised meal providers most frequently indicated that they put up food waste educational posters aimed to students.
As donations of surplus food can be an effective direct way to reduce food surpluses and consequently food waste, our survey also inquired as to how often educational institutions donate surplus food. Respondents indicate that food surplus donation is rarely done. Kindergartens, primary schools and secondary schools referred to food safety and the corresponding liability in the process as the most common cause of reluctance to donate, while for higher education institutions the logistics and organisation of the donation were the cause of the most common reluctance.
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