Food Waste Measurement in the FoodCIRCUS Project Continues Successfully

The Department of International Business is pleased to share the news about the FoodCIRCUS Project.

The second period of the Interreg CE foodCIRCUS project continues successfully at Prague University of Economics and Business. We conducted measurements in school kitchens and canteens of seven kindergartens and primary schools in Prague and Ostrava. We identified differences in waste between popular and less popular foods.

Key findings of the research include that:

• Less food is wasted in kindergartens than in primary schools.
• There are large differences between popular and less popular foods.
• The least waste occurs during food preparation.
• The most waste occurs when ordered meals are not picked up and when uneaten portions are returned.
• The most wasted foods are legumes and fish.
• The least wasted foods are tomato (sauce and soup) and risotto.
• The choice of food greatly depends on the choice of food: e.g. bean stew is not attractive to schoolchildren, while beans in a burrito are.

The information obtained from the measurements will be processed in detail and based on the results, interventions aimed at reducing waste among school cafeteria students will be proposed.

In the next periods of the Interreg CE foodCIRCUS project, we will plan interventions to raise awareness and workshops for stakeholders. In the participating schools, role-playing for primary school students and a board game for kindergarten students will be prepared.

#Sustainability #FoodWaste #Education #Research #VSEPrague #foodCIRCUS