College students observe waste of edible food, and make recommendations

In this exploratory study, content analysis of think piece essays examined college student descriptions of food waste, what they believed caused this waste, and the solutions that they recommended for reducing it. Students enrolled in a non-major nutrition class completed a module on food safety and sustainability prior to writing reflective essays that incorporated concepts learned in class as well as reflections on their own experiences as they observed food waste in retail environments and in their homes. Two themes emerged: how food waste happens and how to reduce food waste. A variety of settings was described including grocery stores, restaurants, catered events, and homes. Consumer behavior in retail environments, such as bruising fresh produce and reliance on expiration labels, was cited as a causative factor as was waste in restaurants by both staff and customers. Recommendations for reducing food waste included small portions both at home and when dining out, education on how to shop, store, and prepare food, and increased use of donation.