Toidujäätmete ja toidukao vältimine ja vähendamine koolides juhendmaterjal

The document outlines strategies to combat food waste in Estonian schools, noting that food loss accounts for 74% of school food waste. It provides tailored guidance for catering staff (e.g., using the Fi-Fo method), teachers (integrating waste themes into curricula), students (taking only what they can eat), and school administrations (optimizing procurement and lunch schedules). It also shares international best practices from Scotland, Poland, and the USA.

• A 2014 study on food waste in Estonian households and catering establishments found that food loss constitutes a relatively large portion (74%) of the food waste generated in school catering.
• Research conducted during the 2018/2019 school year with Daily catering showed that food loss averages 55 g per portion, which is nearly 9% of a single portion. Across Estonian schools, this totals 1,454 tonnes of food waste annually.
• The primary causes of food loss in schools are food left behind by children and prepared food remaining at the end of the catering service.
• To prevent food spoilage in storage, the guide recommends the 'First-In-First-Out' (Fi-Fo) method, where newer raw materials are placed at the back and older ones at the front, potentially using a 'right-to-left' rule on shelves.
• The guide suggests several ways to handle excess edible food that complies with Food and Veterinary Board requirements, including donating to food banks, selling it to school employees or partners at a low price, or donating plant-based food to animal breeders.
• Regarding procurement, the document advises starting preparations in January to allow winners enough time to coordinate with suppliers and make necessary kitchen adjustments before the school year begins.
• International examples of waste reduction include Scotland's 'Love Food Hate Waste' training package, food waste audits in Arkansas and Colorado (USA) that led to a 20% reduction in wasted milk in one case, and 'sharing tables' in Oakland and Cabello (USA).

APA

Stockholm Environment Institute (n.d.). Toidujäätmete ja toidukao vältimine ja vähendamine koolides juhendmaterjal. https://www.sei.org/wp-content/uploads/2020/10/9.10-toidu-raiskamine-9-okt.pdf

Chicago

Stockholm Environment Institute. Toidujäätmete ja toidukao vältimine ja vähendamine koolides juhendmaterjal. n.d. https://www.sei.org/wp-content/uploads/2020/10/9.10-toidu-raiskamine-9-okt.pdf.

Wikipedia

{{cite report |author=Stockholm Environment Institute |title=Toidujäätmete ja toidukao vältimine ja vähendamine koolides juhendmaterjal |url=https://www.sei.org/wp-content/uploads/2020/10/9.10-toidu-raiskamine-9-okt.pdf |access-date=17 August 2026 |via=Climate Insights Directory}}

BibTeX

@techreport{stockholmenvironmentinstitutendtoidujtmete, author = {{Stockholm Environment Institute}}, title = {{Toidujäätmete ja toidukao vältimine ja vähendamine koolides juhendmaterjal}}, institution = {Stockholm Environment Institute}, url = {https://www.sei.org/wp-content/uploads/2020/10/9.10-toidu-raiskamine-9-okt.pdf}, urldate = {2026-08-17}, note = {Indexed by Climate Insights Directory} }