- Food Waste Project -
A perspective from the canteen
by Nicola Azzano & Leone Mietto

Hello, everyone who believes in making a difference! Today, we're discussing an issue that affects us all: food waste. It's disheartening to watch good food go to waste while people go hungry. But fear not, we're not here to assign blame. Instead, let's explore simple ways we can all chip in to reduce food waste and make our world a bit brighter. So, let's roll up our sleeves and turn leftovers into opportunities!

Martino Barbaro is one of the responsible for the school canteen.

Good morning Martino, I'd like to delve into the topic of food waste in our school canteen. Could you provide us with an estimate of how much food is wasted each day, and what do you think are the primary reasons behind this waste?

Absolutely! Based on our recent project collaboration with teachers and students, we've noted an average waste of 10-12 kg per day in each school building (elementary, middle, and high school). From our analysis, a significant factor contributing to this waste appears to be certain food items that students simply don't prefer. We're actively addressing this issue by customizing our menu to better suit your tastes and preferences.

Is overproduction a significant contributor to this waste?

Our goal is to closely align food preparation with anticipated consumption to minimize overproduction. By ensuring that the amount of food cooked matches closely with what is consumed, we aim to reduce excess and subsequent waste.

What initiatives or programs do you believe could effectively reduce food waste within our school?

On our part, we're committed to refining our menu offerings to better match students' preferences. However, it's equally important for students to be open to trying new foods. Sometimes, a dish that may not initially appeal to you might turn out to be a delightful surprise. Encouraging a spirit of culinary exploration among students could significantly cut down on food waste.

Do you find that certain types of food are more prone to being leftover?

Interestingly, dishes like pizza tend to be consumed in their entirety, whereas alternatives like soup may sometimes be overlooked in favor of other options like pasta. However, with our ongoing awareness campaigns and menu adjustments, we've seen a significant reduction in waste across the board. This includes not just leftovers on plates but also waste from trays, which is a positive development for our sustainability efforts.

Thank you for sharing these insights. In conclusion, it's evident that addressing food waste requires collaboration and innovative approaches from both the canteen staff and the student body.