A Systems Examination of Food Packaging and Other Single-Use Item Waste in School Nutrition Programs |
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| Authors: | Shelly Palmer Cameron Herritt Leslie Cunningham-Sabo Katerina S Stylianou Melissa Pflugh Prescott |
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| Institution: | 1. Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL;2. Weld County School District 6 Nutrition Services, Greeley, CO;3. Department of Food Science and Human Nutrition, Colorado State University, Fort Collins, CO;4. Department of Environmental Health Sciences, School of Public Health, University of Michigan, Ann Arbor, MI;1. Department of Family Relations and Applied Nutrition, University of Guelph, Guelph, Ontario, Canada;2. Department of Geography, Environment and Geomatics, University of Guelph, Guelph, Ontario, Canada;3. Department of Food, Agricultural and Resource Economics, University of Guelph, Guelph, Ontario, Canada;4. Department of Human Health and Nutritional Sciences, University of Guelph, Guelph, Ontario, Canada;1. Department of Clinical and Preventive Nutrition Sciences, Rutgers University School of Health Professions, Newark, NJ;2. Department of Interdisciplinary Studies, Rutgers University School of Health Professions, Newark, NJ;3. Division of Nutrition, Rutgers School of Dental Medicine, Newark, NJ;1. Department of Exercise and Nutrition Sciences, Milken Institute School of Public Health, The George Washington University, Washington, DC;2. The Center for a Livable Future, Johns Hopkins University, Baltimore, MD;3. Department of Health, Behavior, and Society, Johns Hopkins Bloomberg School of Public Health, Johns Hopkins University, Baltimore, MD |
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| Abstract: | ObjectiveIdentify types of food packaging used in school nutrition programs and competing priorities, barriers, and facilitators for sustainable packaging waste use and recovery.DesignQualitative interviews (n = 20) and structured kitchen observations were conducted.SettingData were collected from 3 school districts in Northern Colorado.ParticipantsThree nutrition program directors, 14 kitchen managers, and 3 sustainability staff.Phenomenon of InterestBarriers and facilitators for sustainable food packaging waste practices among school nutrition programs.AnalysisInterviews were recorded and transcribed, followed by inductive content analysis to identify themes.ResultsCommonly used food packaging included cardboard, aluminum, paper, plastic, and styrofoam. Four competing priorities were identified as impacting school nutrition programs’ ability to reduce or recover food packaging: serving line speed, labor, food quality, and cost. One key barrier was that school staff had difficulty understanding the total system impact of their food packaging use and recovery decisions.Conclusions and ImplicationsFood packaging is commonly used in school nutrition programs, and participants felt that its use offered key benefits, such as facilitating faster serving lines. More research is needed to quantify the direct and indirect impacts of packaging waste reduction and recovery in school nutrition programs. |
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