Epsilon Archive for Student Projects

Abstract

In the pursuit of more sustainable food systems, understanding food consumption and waste is
crucial. This is particularly relevant for public meals that reach a large proportion of the
population. In Sweden, 2.5 million public meals are served every day, including those served in
preschools. The Swedish National Food Agency emphasizes the importance of understanding
more about the consumption and waste in preschools, making sure that the right food ends up in
the children’s stomachs.
One strategy for promoting sustainable eating is through the lunch serving style, which is
affected by the physical and social environment surrounding preschool meals. Currently, two
common serving options are prevalent in Sweden, buffet- and family-style, which can be
implemented in either dining halls or dining rooms. Since there are different serving approaches
commonly used in preschools, it is of interest to investigate potential differences in food
consumption and the waste they may generate.
In this observational study conducted in six preschools in the Swedish municipality of Skövde,
lunch consumption and waste were measured to compare the two serving styles. Each preschool
underwent nine measurements. Preschools using buffet-style service in a dining hall, showed a
statistically significant higher consumption of staple foods, meat dishes, and mixed vegetables,
averaging 36 g/guest more per lunch. This was 17% higher than the consumption in a family-style
service in dining rooms. Additionally, serving waste was 62% lower in buffet-style in a dining
hall, with a statistically significant difference of 31 g/guest. No significant difference was
observed in plate waste, which averaged 18 and 20 g/guest.
The observed differences could be due to variances in the physical and social environments
associated with the serving styles, as well as different applications in food waste management
practices. Future research should focus on assessing food waste further, and particularly by
collecting plate waste composition data applicable to preschool settings. Finally, to build on these
results, there is of high interest in understanding more about the various aspects of the serving
styles that may influence food consumption and serving waste. More knowledge will help
optimize preschool lunch servings, to ultimately benefit both the children and the planet.