The purpose of this study is to determine the plate waste from the type "A" lunch served to the children in the Collinsville School Lunchroom during the school year of 1947-1948.

Recently, food waste issue has been raised by many environmental friendly organizations, there are approximately 3,584 tons food waste produced in Hong Kong every day. Food waste originates from commercial and industry (C&I) sector and domestic sector that about 11% and 28% respectively of the municipal solid waste (MSW) generated in Hong Kong. Food waste leads to many pollution problems, as food waste contains a lot of moisture, during the decomposing process, the food waste will release landfill gas and leachate, it will contaminate environment of nearby area of landfills. Furthermore, every day about 9,000 tons MSW will be disposed to landfills, based on the government information, the landfill of Tseng Kwan O will be saturated on 2015, while the other landfills in Tuen Man and Ta Kwu Ling will be saturated in 2017 and 2019 respectively, and MSW will become a big issue for Hong Kong. Currently, Hong Kong has only one Pilot Composting plant in Kowloon bay to recycle 500 tons food waste daily from C & I sectors. And for households sector, only a few housing estates have on-site composting machines to recycle the food waste, most of the domestic food wastes are disposed to landfills. To encourage the on-site food waste recycling within housing estates, the ECF has launched a funding program “Food waste Recycling Projects in Housing Estates” in 2011. ECF believed that providing subsidy as an incentive would attract more estates to implement on-site food waste composting and reduce the quantity of food waste in household side. The “Food waste Recycling Projects in Housing Estates” has launched for two years, so far not many housing estates implement the on-site food waste composting, this research will study the effectiveness of on-site food waste composting in reducing households’ food waste and whether the incentive mechanism is the best tools to enhance the households’ participation in food waste recycling. / published_or_final_version / Housing Management / Master / Master of Housing Management

The food waste problem has recently been put in the spotlight in Hong Kong and around the world. Food waste is the largest part of the municipal solid waste in Hong Kong, which accounts for more than a third of all solid waste. In 2011, there was approximately 3,600 tonnes of food waste generated everyday, with two-thirds coming from households and one-third from the commercial and industrial sector. The capacities of the three strategic landfills in Hong Kong are going to be exhausted soon. Therefore, new policy strategies are needed to combat the food waste problem. A questionnaire was conducted with residents in the Tuen Mun district of Hong Kong, which focused on finding out their level of awareness of the food waste problem in Hong Kong; general behaviours of handling and generation of food waste; views and attitudes towards recycling food waste and perceived need for a household food waste recycling scheme in Hong Kong. The findings show that the majority of the respondents have a high level of awareness of the food waste problem in Hong Kong. However, the general behaviour of handling and generation of food waste does not seem to be in keeping with a reduction of food waste. There are a number of hindering factors that discourage food waste reduction and food waste recycling, such as the lack of food waste recycling facilities, hygiene and public health issues, and other social issues such as convenience. Nevertheless, the respondents agree that Hong Kong should introduce compulsory food waste recycling facilities for households in order to combat the food waste problem. With the vast amount of domestic food waste generated, the introduction of a household food waste recycling scheme has great potential to reduce food waste in Hong Kong. The obstacles of introducing household food waste recycling can be overcome by government provision of food waste recycling facilities, as well as maintaining a good hygiene standard. Full government provision of such facilities would increase the level of convenience, including financial convenience, and hence people would be more willing to participate in recycling and reducing their food waste. / published_or_final_version / Environmental Management / Master / Master of Science in Environmental Management

Food waste issue is not only concerned in Hong Kong, but for the worldwide in recent years. Landfilling is the major method treating large amount of food waste by the government in Hong Kong, and only small amount of food waste would be upcycled by the government’s pilot composting plant and the private food waste upcycling companies. This management system on food waste is not sustainable which would lead to different social and environmental problems. Several plans are conducted by the government on dealing with food waste; the most frequently heard project is the project of Organic Waste Treatment Facilities (OWTFs), which is aimed to build five to six OWTFs between 2014 and2024. Besides the government’s efforts on food waste issue, food backs, researches and upcycling food waste by the private parties are observed. Therefore, develop a sustainable food waste management in Hong Kong especially on upcycling would be the best choice to reduce food waste as well as to solve the landfill exhausting problem. The final aims of this study is to confirm the most suitable sustainable food waste management framework for Hong Kong and to develop a set of recommendations on food waste upcycling for stakeholders involved. This is achieved by reviewing related literature and international best practice; developing an universal sustainable food waste management framework; understanding the current situation in Hong Kong and identifying key issues through literature review and first hand data / information collections. Online survey and interviews are conducted. 174 people completed the online survey and 29 interviews are conducted on upcycling businesses, catering sectors, actual customers of those upcycling products and NGOs. 6 factors are recognized and discussed under the 4 – steps food waste upcycling process framework, which causing the differences in management options and outcomes: 1. Late starting point; 2. Low variety of food wastes management methods; 3. Concerns; 4. Availability of food waste industry and market; 5.Lack of promotions and 6. Lack of education and resources. “Research and Development on Upcycling Food Waste Fund” is suggested for researching and developing new value –added upcycled products, subsidies and incentives are also suggested to maintain the competitiveness of upcycled products and develop an upcycling market in Hong Kong. Internet promotions and interactions are highly recommended on promotion, consultation and education aspects. The recent campaign –Food Wise Hong Kong is a good example for food waste management and it should be kept and further focused on food donation, and finally to promote food waste separation. The proposed food waste management plans and projects are also reviewed, collecting food waste from catering sector would be a better method at the beginning. Quantity-based charging scheme that charge by rubbish bags is suggested, facilities in the current waste station are needed to improve. An amended food waste management framework for current Hong Kong is constructed at last, hoping that can lead to sustainable development. / published_or_final_version / Environmental Management / Master / Master of Science in Environmental Management

AN ABSTRACT OF THE THESIS OF EMILY ROMANOWSKI, for the Master's of Science degree in FOOD AND NUTRITION, presented on NOVEMBER 25, 2013, at Southern Illinois University Carbondale. TITLE: THE IMPACT OF TASTE TEST INTERVENTIONS ON THE REDUCTION OF VEGETABLE PLATE WASTE IN A RURAL MIDDLE SCHOOL SETTING MAJOR PROFESSOR: Dr. Sylvia Smith BACKGROUND: Childhood obesity is on the rise in the United States and throughout the world. Studies have shown that reducing vegetable plate waste and increasing vegetable consumption in children can improve health outcomes. Studies have also suggested strategies to reduce the amount of plate waste that children produce during lunchtime. OBJECTIVE: The purpose of this study was to determine whether a nutrition education and taste test intervention would reduce plate waste of select vegetables in a middle school setting. DESIGN: The study used an experimental design. The study took place at an elementary school in the rural Midwest during the third and fourth quarters of the 2012-2013 school year. Plate waste measurements were originally taken for four specific vegetable items: zucchini and tomatoes, refried beans, mixed greens and black bean salsa. After the original measurements, students enrolled in a Family Consumer Sciences class during the third quarter participated in an intervention that involved nutrition education and tasting the specific vegetables. During the fourth quarter, plate waste measurements were taken again to determine if the nutrition education with taste tests helped to decrease the amount of plate waste produced by the students. MAIN OUTCOME MEASURES: The independent variable being tested was participation in the taste tests with nutrition education intervention. The dependent variable being studied was the amount of vegetable based plate waste from Carbondale Middle School students. STATISTIAL ANALYSES PERFORMED: Independent t-tests were used to determine statistical differences in the amount of plate waste pre- and post-intervention. The survey given after the taste test was assessed using the Analysis of Variance (ANOVA) test to determine if one vegetable item was liked more than another. RESULTS: Results showed that the implemented nutrition intervention was not effective in reducing the amount of plate waste. There was a significant difference, however, in the opinions given by the students regarding the vegetables served (p=<0.001). CONCLUSIONS: These findings are important in the implementation of new National School Lunch Program recommendations for vegetables and can provide insight on how to increase the amount of vegetables that students eat during school. This study can add to current research regarding plate waste, vegetable consumption, and strategies to increase healthful foods in children's diets.

The purpose of this study was to determine if the amount and variety of fruit and vegetable intake increased among community-dwelling older adults participating in Kentucky’s congregate meal site program following a series of educational nutrition lessons. A convenience sample (n=35) of community-dwelling older adults at two intervention (n=19) and two control (n=16) senior centers in central Kentucky participated in this quasi-experimental pre-post pilot study. Following the intervention there was a trend towards increased self-reported intake in the variety of fruit and vegetables among the intervention group (range:0.03±3.31 to 1.32±2.75 servings per week); a significant increase in the number of days participants incorporated at least 4.5 servings of fruits and vegetables per day intake; significant increases in the incorporation of fruits and vegetables in evening meal, and all meals (p≤0.05); and phytochemical knowledge (p≤0.05). Actual fruit and vegetable intake at the congregate meal increased post-intervention among the intervention group only (p≤0.05) as measured by plate waste. The mean Phytochemical Index score was 25.4, with participants consuming 79% of the phytochemical- rich component to their meal. These results indicate that theory-based educational nutrition lessons among older adults is linked to favorable trends towards increased fruit and vegetable consumption and phytochemical knowledge.

Hong Kong is a densely populated area located in the south-eastern coast of China. The volume of food waste generated surges with the substantial economic and population growth. In Hong Kong, there are currently 3,584 tonnes of food waste produced daily which are mainly disposed at landfills. The existing landfills, however, are expected to be full in the coming 5 years. The food waste problem is therefore urgent and significant. As a response, the Policy Address 2014 puts forward a package of waste management measures and calls for the implementation of “reduction first” approach. This study reviews the past efforts of food waste management and looks specifically at source reduction. Consumerism promotes the progressive purchasing of food products without the consideration of the adverse environmental impacts. The consumer behaviors driven by consumerist lifestyles boosted the food waste quantity. The meanings and relationships of food waste, source reduction, sustainable waste management, consumerism and consumer behaviors are therefore analyzed to illustrate the sustainable food waste management. The principles affecting consumer behavior, household behavior and C&I sector behavior on both supply and demand sides are especially studied to understand the situation. Making reference to overseas experience and a best practice framework, this research study focuses on the attitudes, difficulties and decision making of the Hong Kong residents, foodservice suppliers, the Government and NGOs on food waste issues. Literature review, questionnaire survey, in-depth interviews and site visits were conducted to understand consumer behavior. A collection of government policies and other stakeholders’ initiatives was reviewed and analyzed. These include: A food waste & yard waste plan for Hong Kong, Food Wise Hong Kong Campaign, volume-based waste charging scheme, voluntary garbage sorting, OWTF infrastructure, Green lunch charter and Community Green Stations. The green groups have organized food waste reduction programs, food donation activities and light banquet campaigns to promote right-size food purchase and sustainable lifestyles in Hong Kong. Food waste-to-energy approach is more preferred than composting and animal feed production in Hong Kong. Other relevant measures learned from Taiwan can be the environmental awards, food waste recycling industry, financial funding and university researches. The study found that there are insufficient environmental policies and laws, inadequate financial incentives and low level of environmental CSR to promote food waste reduction. Limited collaboration among stakeholders, weak environmental education in the formal curriculum and consumerist lifestyles are also the reasons of the food waste problem. The study concludes that the food waste source reduction is achievable. The Government should improve the existing environmental policies and laws to promote sustainable lifestyles. A combination of measures should be implemented. Waste charging, Food Wise Hong Kong Campaign, food donation, social mobilization, OWTF infrastructure, environmental education and publicity, community green stations and right-size food purchase should work together to solve the problem. / published_or_final_version / Environmental Management / Master / Master of Science in Environmental Management

No description available.

Recent research suggests that 60 % of quantified plate waste in school canteens was caused by only 20 % of students. This finding indicates a large potential for minimising plate waste through better-tailored interventions targeting individuals with a high-waste profile. This study uses the triangulation of three methods that combine both qualitative and quantitative approaches to answer the following two research questions: (1) “Which characteristics and behavioural patterns correlate with high plate waste generation?” and (2) “What derivations can be drawn from these findings to inform better-tailored conceptualisations of interventions to decrease plate waste?”. To investigate the relationship between plate waste generation and the parameters “age”, “sex”, “foreign background”, “educational background of parents”, “extroversion” and “group dynamics”, a correlation analysis has been conducted with food waste and school data on the national level and complemented with a correlation analysis on the local level based on observation data collected at five schools in the municipality of Uppsala. These findings were put in context with additional insights won through interviews with canteen staff at the same five schools. Each parameter was evaluated by combining the results of the applied methods as far as applicable. The strongest correlation was found for the parameter “age”, indicating that older students cause more plate waste. The findings for students’ sex on the local level are especially interesting because, in contrast to the national trend and results from previous research, male students were found to waste more than females. The parameter “foreign background” could be assigned with tendencies for a positive and “educational background of parents” with tendencies for a negative correlation with plate waste generation but both warrant further investigation due to limited assessability in the scope of this study. Students’ degrees of extroversion and the presence of group dynamics appear to be correlated and tend to result in higher amounts of plate waste. It was found that strong individuals with a “leader”-character, who tend to be located on the more extroverted side of the scale, can exert a strong influence on other students’ eating decisions. This peer pressure appears to be especially strong among female students and increase with age. Based on these findings, future interventions are recommended to focus on: students from 6th grade onwards (potentially with a special focus on upper secondary schools), female students (not because of the results for the parameter “sex” but due to peer pressure having the strongest effect among girls), facilitating a better understanding of ingredients (especially if students are not familiar with Swedish cuisine or come from a household with a smaller diversity in what is typically eaten), increasing the involvement of parents in shaping sustainable eating habits and pedagogical work to raise students’ awareness of how their words can impact others and to strengthen them to stand up against peer pressures.

Although food waste is known to have a negative impact on the environment, little research about the causes for food waste in school and kindergarten kitchens has been made. In order to identify factors with a significant influence on food waste in schools and kindergartens, divided into plate and serving waste, correlation analysis was performed on quantitative factors. Among the factors that were analyzed, children’s age (n=35, p&lt;0.001, Kendall’s rank correlation tau=0.44), the number of semesters with food waste measurements (n=151, p&lt;0.05, Kendall’s rank correlation tau=0.15) and portion size as an indicator for overproduction (n=97, p&lt;0.01, Spearman’s rank correlation rho=0.28) were significantly increasing plate waste. Serving waste was significantly increased by portion size (n=97, p&lt;0.0001, Spearman’s rank correlation rho=0.42) and was generally higher in satellite units than in production units (n=142, p&lt;0.05, Pearson’s product-moment correlation r=0.19). Multiple linear regression models were developed to quantify the factors’ impact on plate, serving and total waste. While possible causes for serving waste should be further researched, the model for plate waste explained over 70 % of the variation in plate waste in schools and kindergartens. Due to the correlation between children’s age and plate waste, schools with students in higher grades could introduce more structured lunch breaks in order to reduce their plate waste. Furthermore, plate waste could be reduced if students are constantly aware of the food waste issue. Schools and kindergartens should also improve the grounds for the planning of their food production to reduce their portion sizes.