Color count: Fruit and vegetable waste by color categories and other properties

Introduction: The National School Lunch Program new meal pattern guidelines have placed a significant emphasis on fruit and vegetables.  It is commonly reported that about half of all served fruits and vegetables are wasted.  A more detailed understanding of waste by descriptive qualities may illuminate specific targets for school food staff.

Methods: Visual estimations of fruit and vegetable waste were collected in 25 Ohio schools enrolled in a statewide nutrition project.  On the day of observation, greater than 80% of the lunch trays were coded.  Average fruit and vegetable waste was compared from pre kindergarten through high school.  Data collection will be completed in May 2014.

Results: Preliminary review of plate waste data revealed several trends: 1) students waste less fruits and vegetables as they age 2) whole fruit waste is high among young children 3) waste is highest for dark green and red/orange vegetables and 4) waste is lowest for starchy sides.  Final analysis will compare fresh to canned fruits and compare waste by food item form.

Discussion: School cafeterias are busy places.  Staff may chose to target fruit and vegetable consumption strategies in areas of greatest need: dark green and red/orange vegetables.