Study examines impact of food pairings on school waste

School meals served with popular vegetables are less likely to end up in the garbage, according to a new study conducted by a team of researchers at Texas A&M University.

The study—recently published in the journal Food and Nutrition Sciences—measured food waste in three elementary schools in Dallas and Bryan, Texas. All of the schools participate in the National School Lunch Program, both in pre- and post-implementation of the standards.

Key findings of the study revealed that the new school meal standards lead to no significant changes in entrée plate waste, but vegetable plate waste increased 5.6 percent.

“We found that popular entrees such as burgers and chicken nuggets, contributed to greater waste of less popular vegetables,” said Dr. Oral Capps Jr., an AgriLife Research economist, in a release.

The least popular vegetables were dark-green leafy vegetables, such as steamed broccoli, according to the study. Entrees paired with potatoes—served as wedges, oven-baked French fries and tater tots—had the least amount of overall waste. 

Taking advantage of entrée-vegetable pairings in school meals can positively impact vegetable consumption, which is important for “students relying on school meals for their energy and nutrient needs,” Capps added.

The study also noted that there are many reasons for plate waste, including students’ dislike of the foods served, the composition of meals and the lack of time to eat.

Recently, a study published in the Journal of the Academy of Nutrition and Dietetics found that children in schools with shorter lunch periods tend to eat less and throw away more food.