9.10-toidu-raiskamine-9-okt-ea9f79762e5119ed.pdf

This guide, produced by the Stockholm Environment Institute's Tallinn Centre and the Ministry of the Environment, provides comprehensive recommendations for reducing food waste and food loss in Estonian schools. It targets school caterers, canteen staff, teachers, students, and school administrations, offering practical strategies for procurement, meal preparation, and educational integration to minimize waste.

• A 2014 study on food waste in Estonian households and catering establishments found that food loss accounts for a significant portion (74%) of the food waste generated in school catering. The primary drivers of this loss are food left behind by children and prepared food remaining at the end of the catering service.
• Research conducted during the 2018/2019 school year in collaboration with Daily caterers revealed that food loss averages 55 g per portion, which is approximately 9% of a single portion. Across all Estonian schools, this results in a total of 1,454 tonnes of food waste annually.
• To reduce waste on plates, the guide suggests adapting menus based on what children leave behind, using real ingredients (such as butter instead of margarine) to improve taste, and offering smaller initial portions with the option for seconds. It also notes that cutting fruits and vegetables into slices or sectors reduces waste compared to whole pieces.
• The guide recommends the 'First-In-First-Out' (Fi-Fo) method for storage to prevent spoilage, where newer raw materials are placed at the back and older ones at the front. It also emphasizes training staff to distinguish between 'use by' (food safety) and 'best before' (food quality) dates.
• For school administrations, the guide advises starting procurement processes in January to allow caterers time to coordinate with suppliers and make necessary kitchen adjustments. It warns that requiring organic food in tenders may create monopolies and increase final food prices.
• The document highlights international examples of waste reduction: Scotland uses the 'Love Food Hate Waste' toolkit; Krakow conducted workshops for 4th-6th graders; and schools in the US (Colorado, Arkansas, Oakland) have used food audits, sharing tables, and sustainability project managers to reduce waste.

APA

Stockholm Environment Institute (n.d.). 9.10-toidu-raiskamine-9-okt-ea9f79762e5119ed.pdf. https://www.sei.org/wp-content/uploads/2020/10/9.10-toidu-raiskamine-9-okt.pdf

Chicago

Stockholm Environment Institute. 9.10-toidu-raiskamine-9-okt-ea9f79762e5119ed.pdf. 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=9.10-toidu-raiskamine-9-okt-ea9f79762e5119ed.pdf |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{stockholmenvironmentinstitutend910toiduraiskamine9oktea9f79762e5119edpdf, author = {{Stockholm Environment Institute}}, title = {{9.10-toidu-raiskamine-9-okt-ea9f79762e5119ed.pdf}}, 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} }