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Sustainability 2015, 7(11), 14745-14760; doi:10.3390/su71114745

Food Waste in School Catering: An Italian Case Study

Department of Agricultural and Food Sciences, University of Bologna, Via Fanin 50, Bologna 40127, Italy
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Author to whom correspondence should be addressed.
Academic Editor: Douglas Constance
Received: 12 August 2015 / Revised: 23 October 2015 / Accepted: 28 October 2015 / Published: 4 November 2015
(This article belongs to the Section Sustainable Agriculture, Food and Wildlife)
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Abstract

Food losses and waste are currently at the heart of academic debates, civil society initiatives, and political agendas. This paper investigates food waste in school catering services focusing on six schools located in the municipality of Verona (Italy). It aims to quantify food waste, as a measure of food catering inefficiency, to identify the main causes, and to suggest a set of prevention and reduction interventions. For these purposes food waste is defined as all the products discarded from the food chain while still preserving their nutritional value and complying with safety standards. The work shows a significant level of inefficiency in the school catering services, measured by the amount of food processed and still perfectly edible, but not served during the meals. On average more than 15% of the overall processed food is wasted. Among the causes identified in this study, four of them were more relevant than others because of their implications and impact on prevention: the lack of attention to dietary habits, the rigid food procurement specifications, the menu composition, and the meal presentation. View Full-Text
Keywords: food waste; school catering; food service efficiency; sustainable food services food waste; school catering; food service efficiency; sustainable food services
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Falasconi, L.; Vittuari, M.; Politano, A.; Segrè, A. Food Waste in School Catering: An Italian Case Study. Sustainability 2015, 7, 14745-14760.

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