Abstract
About this talk
School feeding programmes play a vital role in addressing childhood hunger, improving nutrition, and supporting learners’ health and educational outcomes. However, food waste within these programmes presents a sustainability challenge, contributing to the inefficient use of food, water, energy, and other resources embedded in food production and preparation. Reducing food waste is therefore important not only for improving the efficiency of school feeding programmes but also for promoting environmental health and sustainable food systems. This study investigated the extent and underlying causes of food waste in the Tiger Brands Foundation (TBF) school breakfast programme and explored strategies to reduce waste and strengthen sustainability. A mixed-methods approach was employed across 25 schools in Gauteng, KwaZulu-Natal, North West, Limpopo, and the northern cape province in South Africa. Quantitative data from food waste diaries were complemented by 75 interviews and 25 focus groups involving educators, programme coordinators, food handlers, and learners. Findings revealed provincial differences in food waste, with Gauteng recording the lowest levels and Limpopo the highest. The most frequently discarded foods were Ace instant porridge and Mabele, largely due to unfamiliarity with taste, preparation challenges, and portion sizes that exceeded learners’ needs. Despite limited formal waste-management systems, some schools implemented informal practices to redistribute, recycle, or compost leftover food, indicating opportunities to strengthen local sustainability initiatives. The findings highlight the importance of addressing food waste as part of a broader approach to environmental health and sustainable nutrition. The study recommends culturally appropriate menus, flexible portion sizes, improved food-handler training, and formal food waste prevention and management strategies, including safe redistribution and composting where appropriate. Collaboration among government, food producers, and schools is essential to reduce resource wastage, improve the environmental sustainability of school feeding programmes, and ensure that public investments in nutrition deliver maximum benefits for learners and the environment.
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