Keterkaitan kesukaan dan pengetahuan tentang food waste terhadap jumlah sisa makanan makan siang siswa sekolah dasar

https://doi.org/10.22146/ijcn.116242

Farhah Shafiyya Muthmainnah(1), Dwi Budiningsari(2), Marina Hardiyanti(3*), Yeni Prawiningdyah(4), Jasmine Nurnajmah Aulia(5)

(1) Profesi Dietisien, Fakultas Kedokteran, Kesehatan Masyarakat, dan Keperawatan, Universitas Gadjah Mada, Yogyakarta, Indonesia
(2) Departemen Gizi Kesehatan, Fakultas Kedokteran, Kesehatan Masyarakat, dan Keperawatan, Universitas Gadjah Mada, Yogyakarta, Indonesia
(3) Departemen Gizi Kesehatan, Fakultas Kedokteran, Kesehatan Masyarakat, dan Keperawatan, Universitas Gadjah Mada, Yogyakarta, Indonesia
(4) Rumah Sakit Umum Pusat Dr. Sardjito, Yogyakarta, Indonesia
(5) Program Studi S1 Gizi, Fakultas Kedokteran, Kesehatan Masyarakat, dan Keperawatan, Universitas Gadjah Mada, Yogyakarta, Indonesia
(*) Corresponding Author

Abstract


Association of food preference and food waste knowledge with school lunch plate waste among elementary students

Background: Food waste in school catering contributes to environmental problems and may be influenced by menu preferences and students’ knowledge regarding food waste.

Objective: The aim was to examine the correlation between students’ preferences for school meals, knowledge of food waste, and the amount of plate waste.

Methods: This study employed a cross-sectional design involving 52 elementary students in Yogyakarta in April-May 2025. Data on menu preferences using a Likert scale, and the score of food waste knowledge were collected. Plate waste was measured over seven days.

Results: The average daily food waste is 2,484.1±745.1 grams.A significant relationship was found between preference scores for carbohydrate and side dish menus and the amount of plate waste from these foods (p=0.024; p=0.009). In contrast, no significant relationship was found between preference ratings for main dishes and vegetables and the corresponding waste (p=0.535; p=0.350). Similarly, students’ knowledge of food waste was not significantly associated with plate waste (p=0.080).

Conclusions: These findings suggest that knowledge alone does not directly change behavior to reduce food waste. Otherwise, multiple factors, including menu preferences, physical condition, and eating habits, play a role. Therefore, interventions to reduce food waste in elementary schools should extend beyond knowledge-based strategies and incorporate these contextual factors.


Keywords


food preference; food waste; knowledge; plate waste; school catering

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DOI: https://doi.org/10.22146/ijcn.116242

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