Insights into Awareness and Perceptions of Food Waste and School Catering Practices: A Student-Centered Study in Rezekne City, Latvia

Juta Deksne (), Jelena Lonska, Sergejs Kodors, Lienite Litavniece, Anda Zvaigzne, Inese Silicka and Inta Kotane
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Juta Deksne: Centre for Economics and Governance, Rezekne Academy of Riga Technical University, LV-4601 Rezekne, Latvia
Jelena Lonska: Centre for Economics and Governance, Rezekne Academy of Riga Technical University, LV-4601 Rezekne, Latvia
Sergejs Kodors: Engineering Centre, Rezekne Academy of Riga Technical University, LV-4601 Rezekne, Latvia
Lienite Litavniece: Centre for Economics and Governance, Rezekne Academy of Riga Technical University, LV-4601 Rezekne, Latvia
Anda Zvaigzne: Centre for Economics and Governance, Rezekne Academy of Riga Technical University, LV-4601 Rezekne, Latvia
Inese Silicka: Centre for Economics and Governance, Rezekne Academy of Riga Technical University, LV-4601 Rezekne, Latvia
Inta Kotane: Centre for Economics and Governance, Rezekne Academy of Riga Technical University, LV-4601 Rezekne, Latvia

Resources, 2025, vol. 14, issue 4, 1-46

Abstract: A fundamental step to foster a sustainable future is enhancing students’ awareness of responsible food consumption. The present research study assessed students’ awareness of food waste (FW) issues, attitudes towards school catering and lunch management, and the reasons for plate waste (PW) in Rezekne city schools, Latvia. A survey was conducted in April 2024 involving 944 students in grades 2 to 7 across four selected schools (S1, S2, S3, and S4), provided with state and municipality-funded free lunches. Statistical analysis methods (Mean ± SD, Kruskal–Wallis H test, Mann–Whitney U post hoc test, and Spearman’s correlation analysis) were used to analyze the results. The findings revealed limited awareness and knowledge of students about FW issues, and generally indifferent attitude towards FW and school meals. In addition, significant dissatisfaction with the sensory qualities of meals was observed, yet sensory satisfaction did not correlate with FW levels, pointing to broader issues within the catering model. The restrictive pre-served portion system was found ineffective in reducing FW and fostering responsible consumption. A sustainable catering model should empower students to independently choose the type and quantity of food, combining their abilities and motivation with practical actions. These findings provide a basis for strategies aimed at reducing FW and promoting responsible and sustainable food consumption in Latvian schools.

Keywords: student awareness; responsible food consumption; consumer behaviour; food waste; plate waste; student survey; school catering; sustainability (search for similar items in EconPapers)
JEL-codes: Q1 Q2 Q3 Q4 Q5 (search for similar items in EconPapers)
Date: 2025
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