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Measuring food waste in school canteens

In a nutshell

This tool helps school caterers to monitor the generation of food waste in school kitchens and dining halls and to record developments in its reduction. It is the basis to address food waste and an activity to support the increasing number of policies such as climate protection and circular economy.

Necessary Steps

  • Measure the amount of food waste generated during one school week (5 days). Repeat this every year.
  • Sort the food waste into four buckets/containers:
    • Inedible food waste (peels, bones, skin and other inedible parts)
    • Spoiled food (food that is either failed by cooking or with expired shelf-time)
    • Food surplus (food that is cooked but not served)
    • Plate leftovers (food that is served but not eaten by customers)
      Sorting helps to identify the main causes of food waste.
  • Weigh the buckets/containers at the end of each day.
  • If possible, weigh the amount of food prepared for each day as well, or calculate the amount of food based on an agreed portion size and number of portions.
  • Keep a record of the number of portions served each day.
  • Record the amount of food waste on a daily basis, then calculate the average (based on the 5-day results).
  • Calculate the generation of food waste per portion and type.
  • Analyse the records and create reports to support further developments in food waste reduction.

More Issues To Consider

  • Once the amount of food waste is measured, action must be taken to reduce it. Find out more School catering tackling food waste and Teachers tackling food waste.
  • Regular monitoring and measuring of food waste (according to amount, types and sources) also help children better understand the causes and impacts of food waste.

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