Background
The National School Lunch Program has been guided by modest nutrient standards, and
the palatability of meals, which drives consumption, receives inadequate attention.
School food waste can have important nutritional and cost implications for policymakers,
students, and their families.
Purpose
Nutrient losses and economic costs associated with school meal waste were examined.
The study also assessed if school foods served were valid proxies for foods consumed
by students.
Methods
Plate waste measurements were collected from middle school students in Boston attending
two Chef Initiative schools (n=1609) and two control schools (n=1440) during a 2-year pilot study (2007–2009) in which a professional chef trained
cafeteria staff to make healthier school meals. The costs associated with food waste
were calculated and the percentage of foods consumed was compared with a gold standard
of 85% consumption. Analyses were conducted in 2010–2011.
Results
Overall, students consumed less than the required/recommended levels of nutrients.
An estimated $432,349 of food (26.1% of the total food budget) was discarded by middle
school students annually at lunch in these Boston middle schools. For most meal components,
substantially less than 85% was consumed.
Conclusions
There is substantial food waste among middle school students in Boston. Overall, students'
nutrient consumption levels were below school meal standards, and foods served were
not valid proxies for foods consumed. The costs associated with discarded foods are
high; if translated nationally for school lunches, roughly $1,238,846,400 annually
is wasted. Students might benefit if additional focus were given to the quality and
palatability of school meals.
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© 2013 American Journal of Preventive Medicine. Published by Elsevier Inc. All rights reserved.
