Reducing Food Waste in Education Settings

Food waste is an issue that affects every part of society, but it’s particularly important in schools and colleges, where food plays such a key role in student health and wellbeing.

Across the UK, millions of tonnes of food are thrown away every year, and a significant portion of that comes from education environments. From uneaten packed lunches to canteen leftovers, much of this waste could be avoided with better planning, awareness, and smarter catering solutions.

Here’s how schools and colleges can take practical steps to reduce food waste, save money, and promote sustainability for the next generation.

Understanding the Issue

Food waste in schools happens for a range of reasons, including:

• Overproduction of meals in canteens

• Portion sizes that are too large for younger pupils

• Students not liking what’s on offer

• Limited storage for leftovers or surplus stock

• Lack of awareness about how waste impacts the environment

The good news is that small changes can make a big difference. Reducing food waste doesn’t have to mean cutting corners - it’s about being more mindful of what’s served, how it’s served, and how students engage with food.

1. Encourage Pupil Involvement

Getting pupils involved in the conversation is one of the most effective ways to tackle food waste. Encourage them to:

• Help plan menus or vote on meal choices

• Learn about portion control and nutrition

• Take part in sustainability projects or food waste audits

When students feel included, they’re more likely to appreciate and finish what they’re given. Schools can even run classroom activities or competitions around “zero waste lunches” to make it fun and educational.

2. Review Portion Sizes

Many schools overestimate how much pupils will eat, especially in primary settings. Regularly reviewing portion sizes can help reduce what ends up in the bin without leaving students hungry.

Catering teams can track plate waste - simply noting what’s left after meals - and adjust servings accordingly. Smaller portions can also reduce costs and make stock management easier.

3. Offer More Choice and Flexibility

Students are far less likely to waste food if they have options they actually enjoy. Offering a wider variety of meals, including vegetarian and allergy-friendly options, helps ensure everyone finds something suitable.

Introducing grab-and-go or vending-style catering solutions can also make a big impact. For example, fresh food vending or micromarkets allow schools to offer sandwiches, wraps, fruit, and drinks that students can choose themselves - with each item individually packaged for freshness and portion control.

These systems also make it easier to track what sells and what doesn’t, helping caterers adjust stock levels and reduce waste.

4. Improve Food Storage and Labelling

Simple steps like proper labelling, rotation, and refrigeration can drastically reduce spoilage. Schools should:

• Label all stored food clearly with “use by” or “best before” dates

• Rotate stock regularly (first in, first out)

• Store chilled items at the correct temperature

• Avoid over-ordering perishable ingredients

A well-organised kitchen or storage space helps staff use what they already have before buying more.

5. Repurpose and Donate Surplus Food

If there’s still food left over, consider ways to ensure it doesn’t go to waste.

• Partner with local food redistribution schemes or charities

• Offer leftover fruit or bread to after-school clubs

• Compost unavoidable waste responsibly

Every small action contributes to reducing landfill and supporting the community.

6. Use Data to Make Smarter Decisions

Schools and colleges can use simple tracking methods - or even smart vending technology - to monitor food consumption and waste patterns.

By understanding which items sell best and when, catering teams can plan menus and stock orders more effectively. Over time, this data-driven approach can significantly cut waste and improve budgeting.

Why Reducing Food Waste Matters

Cutting down on food waste doesn’t just save money. It also:

• Teaches students valuable lessons about sustainability

• Reduces the school’s environmental footprint

• Supports Welsh Government initiatives on sustainability and resource efficiency

• Helps create a more mindful and responsible school culture

When children see waste being taken seriously, they take those habits into their homes and future workplaces - creating a ripple effect that benefits everyone.

Smarter Catering Solutions for Schools

At Cymraeg Vending, we work with schools and colleges across Wales to provide fresh food vending and micromarket solutions that reduce waste, improve choice, and promote healthier eating.

Our systems make it easier to track usage, control portion sizes, and keep food fresher for longer - helping education providers deliver sustainable, efficient catering for their students.

Interested in learning more about reducing food waste in your school?

Contact Cymraeg Vending to find out how our modern vending and micromarket services can support your sustainability goals.