Food waste in schools – exploring new ways to utilise surplus food

Through its own activities, Espoo also supports Finland’s national target of halving food waste by 2030. Minimising food waste is an important goal not only because it reduces our carbon footprint but also from the broader perspective of sustainability. Edible food should not end up as waste, as a lot of valuable raw materials are used in its production and food in itself is valuable.

We can avoid food waste by preventing its production altogether, for example by developing school menus together with pupils and by communicating the objectives of reducing waste. In addition to food left on plates, schools produce surplus food when pupils eat less than expected. Surplus food is edible food, and we are actively exploring new ways to utilise it. When a school or food aid organisation utilises surplus food, everyone wins. Someone gets a meal, and nothing goes to waste. The recovery rate of surplus food can be raised through cooperation. For example, charitable organisations have been cooperating with shops and wholesalers for years. The aim is to further strengthen the food aid network and extend cooperation to schools.

“During the Covid-19 pandemic, we worked closely with food aid organisations to distribute lunch packages left over from schools. Our future cooperation will benefit from what we learned during the pandemic, such as raising awareness of surplus food recovery and the importance of efficient logistics in transporting food,” says City of Espoo Food Service Director Minna Ahola.  

Together with food aid organisations and catering service providers, the City of Espoo studied ways to improve the organisation of the food waste cycle, develop the food aid network and inspire new actors to join the network. The possibilities for cooperation were explored through two questionnaires, one sent to school kitchens and the other to food aid organisations. The surveys provided information on the quantities and utilisation methods of surplus food and wishes and ideas for developing cooperation related to the sale and donation of surplus food.

According to the survey, surplus food is produced at schools on a weekly basis, and its recovery rate varies from 10% to 80%, depending on the school. This means that schools could learn from each other’s practices. To some extent, surplus food can be used in the school’s own catering services. Some school cafeterias use the ResQ app, through which surplus food is sold to school staff and, if possible, to others who are interested. The catering service providers and school kitchen operators who responded to the survey consider the sale and donation of surplus food to be an important goal.

“Our primary goal is always to avoid producing surplus food. However, if there is surplus food, it is important to utilise it. The ResQ app has been well received at Espoo Catering’s service locations, and we are happy to cooperate with food aid organisations. First and foremost, we must utilise edible food,” says Quality and Development Manager Johanna Andsten from Espoo Catering. 

As possible means of increasing the sale and donation of surplus food, survey respondents mentioned marketing, wider use of the RESQ app, and cooperation with charitable organisations. Nearly all the establishments that responded to the survey have the possibility to refrigerate and package surplus food for later use. Respondents wished for more cooperation in organising logistics.

Espoo’s food aid organisations have a total of 3,500 customer contacts each week, and based on the survey, there is demand for even more food donations. The operators distribute food at risk of going to waste and offer meals made from donated, still edible food in their own restaurants. The quantity of surplus food received from shops has decreased in recent years, so there is a need for new partners. Most respondents aim to increase the utilisation of prepared food in their own activities. In addition to new cooperation partners and new sources of surplus food, respondents wished for cooperation in logistics and the coordination of activities.

According to the survey results, both catering service providers and food aid organisations view schools’ surplus food donations as an interesting opportunity, although they also recognise some challenges. Surplus food produced in schools can be used by food aid organisations once the issues related to logistics, timetables, food packaging and storage have been resolved. Together with the City of Espoo, Espoo’s food aid network and catering service providers will try to find answers through a pilot project. The preparation of the pilot project will start in the autumn of 2023, and the intention is to experiment with cooperation between schools and food aid organisations in the utilisation of surplus food during 2024.

“Espoo’s food aid network values community spirit, participation, diverse wellbeing and ecological sustainability. Utilising schools’ surplus food promotes these objectives and provides an important addition to our food aid resources. However, there are many challenges, but we are working together to tackle them. The planned pilot project on the utilisation of prepared food will hopefully develop a well-functioning operating model that suits all parties involved. As surplus food from shops has decreased, food aid organisations are happy to receive surplus food from schools,” says Development Manager Jyrki Myllärniemi from Edistia.

Text: Inka Karvonen

The author worked as a summer employee with the Centre of Excellence for Sustainable Development in the summer of 2023.