Biowaste

In Europe, an average of 30% of the food produced is wasted, releasing methane and other gases as it decomposes. UN Sustainable Development Goal 12.3 aims to halve food waste wastes in production and supply chains, including food waste in schools, by 2030.

Food waste is often associated with unnecessary costs, but the resources used in food production (water, energy) are also wasted, and each uneaten portion that ends up in a landfill, has a negative environment impact. The project "StratKIT", implemented from 2019 to 2021, aimed to provide experience-based recommendations and develop innovative strategies for sustainable public procurement and catering services. The goal was to promote a more sustainable food system in the Baltic Sea region and beyond. Findings from the “StratKIT Food Waste” project indicate that food leftovers make up about 8–10 % of lunches, assuming an average meal size of 600g.

The 2024 informative report “On the improvement of the school feeding system in Latvia” was designed to improve the Latvian school catering system and promote sustainable, healthy and tasty meals from local products. Additionally, an action plan was developed, along with proposal to establish the School Catering Council under the Ministry of Agriculture. The report concluded that choosing the right meal-serving model is the most effective way to reduce food waste. In educational institutions providing primary and secondary education, the self-service line model should be prioritized. This model increases the likelihood that a students will take only what they like and as much as they can eat. If self-service is not feasible for justified reasons, an alternative should be the meal distribution line method or shared tables, where food is placed in communal dishes for 4–6 students.

The informative report recommends:

1.     Developing guidelines for sustainable school catering, including methods to reduce food waste.

2.     Organizing educational events and awareness campaigns on food waste prevention.

The 2019 study “Study of food waste at schools in Vidzeme region” aimed to assess the types and amounts of food waste in schools across the Vidzeme region, analyze students' attitudes towards school meals, identify key factors influencing waste, and propose solutions for its reduction. According to the study’s findings, food waste in Vidzeme schools was distributed as follows: 41% resulted from the cooking process, 20% occurred during food distribution, and 39% was uneaten food left on plates. The amount of food wasted during preparation depended on the skills of the cooks, food quality, and seasonality. Several factors influenced how much food was left on plates, including student preferences, family habits, meal quality, teacher involvement, serving methods, and the dining hall atmosphere. The share of uneaten food in the analyzed schools ranged from 2.4% to 32.3% of the total meal quantity. On average, food waste per student amounted to  0.05-1.03 kg per week.

The study provides several recommendations for effectively reducing food waste in schools: ​

1.     efficient meal preparation: menu planning should consider seasonality and students' eating habits to minimize food waste during preparation;

2.     portion adjustment: serving sizes should be tailored to students’ age and needs, reducing the amount of uneaten food;

3.     educational activities: raising awareness among students and their parents about  the value of food and the importance of waste reduction;

4.     improving the dining environment: create a pleasant atmosphere in the cafeteria to encourage students to finish their meal.​

Meanwhile, in 2024 and 2025, the project “Intervention Testing and the Development of a Knowledge-Based Recommendation System for Reducing Served Food Waste in School Catering in Latvia” was carried out in Rezekne. The project aim was to evaluate food waste reduction methods in Rezekne schools, examine students' awareness and attitudes toward healthy eating, and develop a prototype of a digital recommendation system for optimal solution. The presentation “Factors influencing of food waste in schools and reduction opportunities: the case of Rezekne City” revealed that a significant amount of food waste is not only due to catering conditions, but also because students lack an understanding of food’s value.

The Rezekne example resulted in the following strategies:

1.     Food waste monitoring: using tools like the “Served food waste tracker” to measure waste volume and analyze the reasons behind food disposal.

2.     Portion adjustment: ensuring portion sizes align with students’ age and physiological needs, for example, buffet-style serving method.

3.     Longer lunch breaks: allowing students at least 30 minutes for meals increases the likelihood of them finishing their food rather than discarding it.

4.     Educational activities: awareness campaigns and classroom lessons on food waste reduction help students better understand the value of food. Creative poster contests and interactive learning sessions can reinforce this understanding.

5.     Improved meal organization: serving food on larger plates may help students better assess portion sizes and reduce waste.

6.     Teacher and staff involvement: the presence of adults in the dining room and the promotion of a positive eating culture can improve students' attitude towards food.

Results of the implemented strategies:

1.     “Served food waste tracker” led to a short-term reduction In food waste due to students’ curiosity. However, its long-term impact declined, highlighting the need for additional support measures.

2.     The awareness and education campaign did not result in statistically significant food waste reduction in the short or long term, proving that such interventions alone are insufficient and must be part of more intensive and complex strategies.

3.     Organizational changes (larger plates, longer lunch breaks, teacher involvement) unexpectedly increased food waste, especially in the long term. This underscores the importance of careful planning and monitoring when implementing such changes to avoid unintended consequences.

The methodological guide “Reduce food waste in your school was developed in 2017 to showcase the achievements of Annele Preschool in Ropaži and other Latvian Eco-Schools, as well as to introduce fundamental principles for preventing food waste in schools and provide recommendations for implementation.

The guide highlights a problem like that found in Rēzekne schools - children lack an understanding of food’s value. Annele Preschool found that this issue could be addressed by actively involving children in meal preparation, helping them better understand the effort that goes into making a single meal. This method could also be integrated into home economics and technology classes in primary schools, incorporating culinary arts and hands-on cooking practice.

Actions Implemented by Annele Preschool to Reduce Food Waste:

1.     Food waste assessment at the beginning of the school year, including a student survey, "Like–Dislike".

2.     Development of an action plan, including monitoring and evaluation methods.

3.     Menu and catering adjustments in collaboration with food service providers, based on student survey results.

4.     Food waste collection for composting by a designated individual.

Following these strategies, food waste was reduced by half—by January, waste amounted to only 53% of what was measured in September.

Reducing organic waste in schools is a key step towards a more sustainable and responsible society. To effectively minimize food waste, a comprehensive approach is necessary - ranging from improved meal organization and student education to monitoring and adapting food service models.