Food Waste Measurement in the Primary School Completed

We are pleased to have the chance to share the news that Prague University of Economics and Business, together with Zachraň jídlo, completed the food waste measurement in the primary school Lupáčova 1200, Prague–Žižkov within the foodCircus project.

The Prague University of Economics and Business, represented by our colleagues from The Department of International Business: Tomáš Sadílek, Alena Filipová, and Jiří Zeman, collaborates closely with Zachraň jídlo, Anna Strejcová, Michaela Číhalíková Straková, and Denisa Rybářová, both in measurement and in planned interventions.

Big thanks belong to the school principal Jiří Kopecký, and Miloslava Holá, the head of the school canteen, together with her team, for enabling us to do the measurement at the end of January 2025. We collected valuable data about food discarded before and during its preparation, food preparation, unclaimed portions, and returned uneaten food.

The analysis was focused both on popular dishes, such as tomato soup and baked pasta with smoked meat, as well as less popular dishes, such as pea soup and Czech-style risotto, which helps us to understand how to formulate the preventive measures.

In the upcoming months, we are planning to do similar food waste measurements in seven kindergartens and primary schools, both in Prague and Ostrava in the Czech Republic. The next step will be to implement specific actions and assess whether these measures reduce the level of food waste, mostly among children and pupils, to reduce the amount of leftovers on their trays.