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Quality of food• Food may not be cooked well, held at

proper temperature, look appealing, ortaste good.

Focusing in on one group• Conducting a plate waste study on just

one group of students (for instanceonly kindergarteners) may not showthe overall acceptability of the food forall other students.

Menu item served• menu item with low popularity being

served on the day of a plate wastestudy may cause the plate waste to beabnormally high.

• menu item with high popularitybeing served on the day of the platewaste study may cause the platewaste to be abnormally low.

Student participation• !tudents may choose to sociali"e.

• !tudents may not have enough time to#nish lunch.

Ways to reduceplate waste$tili"e

participationand non

participationlunch

surveys toreceive

feedbackabout

factorsa%ecting

plate waste.

&ake foodappealingand createmenus withfoods that

complement

each other.

ssure foodsare cookedade'uately,

held atproper

temperature, and

seasonedcorrectly.

(nsure thatculturally

acceptablefoods are

beingo%ered.

Factors afecting plate waste results

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