Abstract
Objective
To assess plate waste of plant-based protein entrees compared with regularly served
meat-based entrees in the National School Lunch Program (NSLP).
Design
Plate waste data were collected before and after introducing the plant-based entrees,
using digital photography and the quarter-waste method.
Participants
National School Lunch Program participants in grades 6–8.
Intervention
Two newly developed plant-based protein entrees were introduced into the menu cycle
by replacing 2 regularly served meat-based entrees.
Main Outcome Measure
Student plate waste of plant-based entrees compared with entrees regularly served
in the NSLP meal pattern.
Analysis
A total of 4,138 meal observations were analyzed. Ordinary least-squares regressions
and 2-sample unpaired t tests were used to determine significant differences in waste.
Results
National School Lunch Program participants wasted plant-based entrees more than all other entrees served during
lunch. Students wasted all or none of the plant-based entrees more than partial servings.
There were no significant differences in waste between demographic groups for the
plant-based entrees.
Conclusions and Implications
Plant-based entrees served as a part of the NSLP may lead to increased plate waste
than meat-based entrees. Novel food pairings and visibility of legumes may have led
to increased plate waste.
Key Words
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Article info
Publication history
Accepted:
June 1,
2021
Footnotes
Conflict of Interest Disclosure: The authors have not stated any conflicts of interest.
Identification
Copyright
© 2021 Published by Elsevier Inc. on behalf of Society for Nutrition Education and Behavior.
