Software Solutions for Sustainable Food Urban Policies in Schools

According to the Food and Agriculture Organization (FAO), an estimated 14% of globally produced food, valued at around $400 billion, is lost between harvest and retail sales (FAO, 2019). Furthermore, an additional 17% is wasted at the retail and consumer levels (UNEP, 2021) (source: https://www.fao.org/policy-support/policy-themes/food-loss-food-waste/en/).  

The UNEP Food Waste Index for 2024 reveals that, in 2022, 60% of food waste was generated from households, 28% from food service, and 12% from retail. Similarly, within the European Union (EU), households are responsible for over half of total food waste (54%), with 70% of this waste occurring at the household, food service, and retail levels (Eurostat, 2023) (source: https://food.ec.europa.eu/safety/food-waste_en).

The implications of food waste and dietary habits extend beyond mere waste; they are intrinsically tied to significant resource wastage and environmental, social, and economic consequences (Malefors et al., 2022; Vidal-Mones et al., 2022). These consequences are shaped by how food is produced, processed, and transported, as well as how food waste is managed (Black et al., 2015).

Regarding health, this is defined by the World Health Organization (WHO) as a “state of complete physical, mental and social well-being and not simply the absence of disease or infirmity”. Based on this definition, it is possible to state that we cannot speak of good health if nutrition and the living environment are not adequate and sensitive to individual needs (source: https://www.salute.gov.it/portale/nutrizione/dettaglioContenutiNutrizione.jsp?lingua=italiano&id=5566&area=nutrizione&menu=educazione).

To promote healthy life, it is essential to be exposed early to protective factors, such as physical exercise and a healthy diet, which help support and promote the individual's compatibility with the environment. Indeed, sufficient healthy nutrition is necessary to provide the building blocks of harmonious development and bodily functions in both children and adults, including cell growth and replication, DNA synthesis, neurotransmitter, and hormone metabolism, and the development of the brain and the higher cognitive functions such as executive functions (Cohen et al., 2016; Hayhoe et al., 2021).

In early childhood brain development proceeds faster than the rest of the body, making it particularly at risk for nutritional deficiencies that act as limiters (Hayhoe et al., 2021). Therefore, a healthy diet in pre-school and school age children is a critical foundation for supporting optimal growth and learning (Malefors et al., 2022). It also enables the creation of meaningful long-term eating habits, skills, and attitudes that positively impact lifelong health (Ballard, 2013; Everitt et al., 2022; Roustit et al., 2010; Truman et al., 2017).

From this point of view, it is crucial to involve school food policies in this process, since they may impact individual, social, and environmental health (Anderson et al., 2005). Indeed, educational policies promoting healthy and sustainable eating patterns from an early age can establish positive attitudes toward healthy eating in children (and future adults) (Brecic et al., 2022). 

About that, schools can be viewed as promising spaces where children and their families can potentially cultivate positive food practices and an understanding of food systems. Furthermore, school canteens offer a unique opportunity to increase the current and future sustainability of the food system (Derqui et al., 2018). 

What students learn in and out of classrooms can shape how young people think about the connections between food sources and the environmental costs and can thus have persistent impacts on personal and community health and on the environment (Black et al., 2015; Derqui et al., 2018).

The project used a longitudinal research design based on two key interventions: (i) the development and introduction of a digital application for school canteen management that allows children and their families to choose their meals and portion sizes, promoting inclusiveness and a shared commitment to reducing food waste; and (ii) food education workshops using creative learning to raise awareness of sustainable and inclusive food practices. Surveys for families and children and weighing of food waste before and after the intervention were carried out with the aim of assessing changes in attitudes, eating behaviours and food waste metrics. 

WP1: Finalizzazione del progetto - IUSS Pavia        
WP2: Raccolta e analisi dei dati - IUSS Pavia        
WP3: Sviluppo e implementazione del software (APP per le famiglie e ottimizzazione per la preparazione dei pasti della mensa) - Alimentiamoci Srl        
WP4: Ottimizzazione nella preparazione e somministrazione dei pasti - Cooperativa Rosa dei Venti        
WP5: Disseminazione e partecipazione ad attività di sensibilizzazione - IUSS Pavia      

Tasks involved:
Predisposizione e somministrazione questionari.
Sviluppo, rilascio e diffusione app per gestione dei pasti.
Ottimizzazione preparazione dei pasti con utilizzo app da parte delle famiglie.
Worskhop ludico-educativi nelle classi di scuola dell'infanzia e primaria.
Elaborazione e disseminazione dei dati e dei risultati.

The main results concern the effectiveness of the platform implementation in the process of preparing and serving meals in the school canteen, with widespread use of the application by families and an excellent level of satisfaction. In particular, 155 families out of a total of 159 students at the school registered on the platform (97.48% participation) and 95.5% actively used the application during the project period to communicate meal portioning requests and children absences in order to reduce the preparation of excess meals. 

Families reported positive feedback on the use of the application, and analysis of pre- vs post-intervention questionnaires showed a significant increase in the perception of inclusion. The data highlighted the relationship between adherence to the Mediterranean diet in the families and children's preferences for healthier foods. 

In addition, parents reported high scores on scales measuring their level of involvement in food waste issues, which correlated with their perception of inclusion in school food policies. 

An important result was also achieved in reducing food waste: comparing one week of school meals with the same menu but without the platform and with the platform, offering the standard menu together with an alternative menu, there was a 52% reduction in food waste. In terms of weight, 52.28 kg and 20.18 kg of discarded food were weighed in the week without and with the platform, respectively. 

The project was intended as a pilot study, replicable in other contexts, to promote new digital tools and participatory education to improve inclusiveness and food sustainability in school settings. The data support the feasibility of the project and its positive impact on reducing food waste.