ArticleInternational journal of environmental research and public health2020
Evaluation of an Alimentary Education Intervention on School Canteen Waste at a Primary School in Bari, Italy.
Article in International journal of environmental research and public health, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers, 2 of them syntheses that pooled it.
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Who cites it
5 citing papers in PubMed, 2 syntheses or guidelines pooled it, 20 citations in OpenAlex.
- Impact of school canteens on children's nutrition and food behavior: a systematic review.BMC pediatrics · 2026Pooled it
- Acceptability of School Menus: A Systematic Review of Assessment Methods.International journal of environmental research and public health · 2023Pooled it
- An evaluation and optimization of nutrition, environmental footprint, and food waste in Italian primary school menus: a case study.Journal of translational medicine · 2025Article
- Reducing Plate Waste in Latvian Schools: Evaluating Interventions to Promote Sustainable Food Consumption Practices.Foods (Basel, Switzerland) · 2025Article
- Collective Catering Activities and Official Controls: Dietary Promotion, Sustainability and Future Perspectives.Healthcare (Basel, Switzerland) · 2023Article
Corrections and comments
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Authors and funding
7 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The "Love Food, Not Waste" project was conducted to train students on good food choices and evaluate food waste in school canteens. Teachers, parents and students were surveyed before and after training. Weights of both the served and wasted food were recorded for one week both before the educational intervention in February 2019 and after the educational intervention in March 2019, using the same menu. Students completed a food satisfaction questionnaire on the days the data were collected. For the first dish, the mean wastes per school were 1199 g before training and 1054 g after training. For the second dish, the mean wastes per school were 246 g before training and 220 g after training. For the side course, the means wastes per school were 663 g before training and 747 g after training. The results did not significantly differ among weeks or schools. Less food was wasted when boys judged the food's general aspects like smell, taste and appearance as positive; more food was wasted when girls judged these factors as negative. Food waste monitoring is mandatory but does not always occur. Analyzing food waste relative to students' food perceptions can help determine whether educational interventions can help reduce waste. Students' satisfaction must also be considered.
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