Research Question: What policies, practices, resources, and barriers are associated with pre-consumer food waste in Colorado schools?
Key Findings: In this mixed methods study, trim waste and overproduction contributed the most to overall pre-consumer food waste; substandard foods and overproduction were the most common reasons for edible waste. There was a complicated relationship between food choice and waste. Initiatives reportedly implemented to reduce plate waste, such as increased options via salad bars and more entrée choices, were associated with higher rates of pre-consumer food waste. School nutrition research is complex and warrants a systems approach.
- M. Pflugh Prescott, C. Herritt, M. Bunning et. al.