Foodservice is estimated to produce 12% of the total food waste in Europe, and it is a major target for policies against food waste. The amount of food lost during foodservice operations has been assessed in the literature as a figure ranging from 10% to 41% of the quantity prepared in the kitchen, either as non-served food or as plate waste. In this paper, a systematization of the current initiatives against food waste in EU school foodservice is provided. This background is used as a base to discuss the results of a direct assessment of food waste conducted in 78 primary schools in Italy, where 28.6% of the food prepared was not consumed by the diners. Part of it was saved for reuse, while the rest was disposed and treated as organic waste or, to a lesser extent, as unsorted waste. The flows of food waste, represented by a Sankey diagram, show that some actions may be implemented in order to save more food from disposal; for example, implementing donation programmes for non-served food or using doggy bags to avoid the disposal of plate waste. A greater effort shall be put on preventive actions, aimed at avoiding the generation of food waste; in this sense regular monitoring at schools may act as a first preventive measure as it can increase the awareness of students, teachers and foodservice staff over the issue of food waste.

据估计，餐饮服务产生的食物垃圾占欧洲食物浪费总量的 12%，它是防止食物浪费政策的主要目标。餐饮服务运营过程中的食物损失量在文献中被评估为占厨房准备量的 10% 到 41% 的数字，无论是作为非供应食物还是作为盘子垃圾。在本文中，提供了欧盟学校餐饮服务中当前针对食物浪费的举措的系统化。该背景被用作讨论在意大利 78 所小学进行的食物浪费直接评估结果的基础，其中 28.6% 的准备食物未被食客食用。一部分被保存以供再利用，而其余的则作为有机废物或在较小程度上作为未分类的废物进行处理和处理。食物垃圾的流动，用桑基图表示，表明可能会采取一些行动，以节省更多的食物免于处理；例如，实施非供应食品的捐赠计划或使用狗袋来避免处理盘子垃圾。应加大预防措施的力度，以避免产生食物浪费；从这个意义上说，在学校进行定期监测可以作为首要预防措施，因为它可以提高学生、教师和餐饮服务人员对食物浪费问题的认识。