Food waste in schools isn’t just about what ends up in the trash–it’s a reflection of what students are eating, how they feel about their meals, and the systems in place around them. Through partnership and funding provided by the World Wildlife Fund, SEEDS recently conducted a series of food waste audits at local elementary and middle EcoSchool program sites. The audits revealed important insights about preferences and patterns drawn directly from student interviews and plate waste analysis that highlight key solutions for meaningful change during mealtimes.
What the Students Said
From 543 short-form interviews conducted during the audits, a clear picture emerged.
- Nearly half (48%) of the students who left food uneaten said they were “full,” or otherwise “not hungry” with fruits and vegetables most commonly left behind
- 19% cited simply disliking the food–particularly entrees with vegetables
- 17% of students said they ran out of time to finish eating
Taste and texture concerns also stood out, especially in food items like the metallic taste of canned fruit and vegetables or entrees like Chicken Ala King–a chicken and vegetable dish smothered in cream sauce–where a mix of ingredients (like peas and mushrooms throughout) led to a sharp increase in waste.
Overall, the majority of students interviewed across multiple EcoSchool sites said they were “full” or “not hungry” by the time they reached the end of their mealtime. This response underscored the importance of, at a minimum, making a ‘share table’ available–where students can leave untouched or unopened food for their fellow classmates to take.
The remainder of students interviewed reported reasons for not finishing their lunches including:
- Did not like the taste/texture
- Lack of time to eat after waiting in line
- Food temperature issues i.e., their hot lunch was cold by the time they got to eat
At SEEDS, we don’t see this student feedback as complaints from picky eaters, we interpret these statements as valuable opportunities to make school meals more appealing, more accessible, and overall less wasteful. In fact, the majority of students were enthusiastic about sharing ways that would enable them to eat more fruits and vegetables, contribute positive change to their school’s food system, and waste less food overall. Tweaking select school practices can have a rippling impact not just on food going to waste, but also on student behavior, performance, and outcomes later in life.
Policy Changes That Can Make a Difference
Extending Lunch Periods
Our students are only getting 15-20 minutes to eat. One simple yet powerful change? Give students more time. Though a smaller percentage of students explicitly identified time as a barrier in this series of audits, the CDC and other studies emphasize the value of a longer lunch. Increasing seated lunch time to 25–30 minutes could reduce food waste by up to 10% across all food types.
Recess Before Lunch (RBL)
Many students reported hurrying through meals to get to recess. Scheduling recess before lunch can help students come to lunch hungry, eat more of their meal, and exhibit better behavior in the cafeteria. This small schedule shift has shown measurable results in reducing waste as well as improving student focus in the classroom.
Offer Versus Serve (OVS)
Under USDA’s National School Lunch Program, the Offer versus Serve policy allows students to decline items they don’t plan to eat. Giving students this autonomy reduces waste and encourages them to build healthier relationships with food by giving them choices about what fuels them best.
Infrastructure Matters–Reducing waste isn’t just about what’s served–it’s also about how it’s served.
Bulk Milk Dispensers vs. Cartons
Milk is one of the most resource-intensive items in school lunches. Transitioning from single-use milk cartons to bulk milk dispensers can significantly reduce both cost and waste, while still providing students with the nutrition they need.
Reusable Trays & Commercial Dishwashers
Switching from disposable trays to reusable ones, supported by commercial dishwashers, can yield long-term savings and environmental benefits. Schools like those in New Bedford have reallocated savings from waste reduction toward hiring more food service staff. Furthermore, when food service sets the tone investing in reusables over disposables, reuse becomes embedded in students, staff, and leadership as a waste preventing school-culture norm.
Donating Leftovers
Schools are eligible donors under the Good Samaritan Act and The Emergency Food Assistance Program (TEFAP), making it possible to share qualified leftovers with local food pantries and community fridges–like those in Detroit, Vancouver, and Watertown. For a growing number of students, the meals served at school are the only meals they will consume that day.
More direct access to food for students and their families to thrive in their school and community is imperative.
Empowering Students to Lead
One of the most effective tools for change? Student leadership. When students are involved in food waste audits, they not only help identify the issues, they also become invested in solving them. Student-led audits, surveys, and menu feedback sessions can reveal simple fixes (like preferring sliced apples over whole ones, or warm cheese on burgers as opposed to still-cold slices) and inspire greater engagement in school food programs.
Food waste audits, specifically led by students, can provide additional knowledge about food waste issues in their school as well as spark intrinsic motivation for students to consume more of their meal and take on these issues. Additionally, a food waste audit can be extended to classroom learning through various subjects (including science, math, social studies, and even art). World Wildlife Fund’s Food Waste Warrior program and Sacramento County have some great resources on how to integrate the environmental, economic, and community impacts of food waste into your classroom.
Overall, by listening to students and responding with evidence-based policies and infrastructure upgrades, schools can make great strides in reducing food waste. These aren’t just changes for the cafeteria, they’re investments in student well-being, environmental sustainability, and stronger school communities.
What’s next?
You can support this important work by donating or becoming a program sponsor and by hiring EcoStrategies staff to support your sustainability and resilience efforts, including conducting a food waste audit at your school, workspace, or event.
