FOOD WASTE MANAGEMENT PRACTICES: EVIDENCE FROM SENIOR HIGH SCHOOLS IN KUMASI METROPOLIS

Abstract

Food wastage establishes a critical offer of which about 33% of food produced is squandered internationally. Measures to diminish food squander have turned into a point of convergence of interest as food squander is a critical boundary to manageability. Continuation of this, food waste management practices in schools ranging from planning the meals to the serving of the food are imperative. This paper investigates the food waste management practices in the kitchens and dining halls of a few chosen second cycle institutions. The study sampled three matrons and cooks from each of the selected second-cycle schools. Qualitative data were collected through participant observation and interview with respondents sampled from Senior High Schools within the Kumasi Metropolis. Results of the study reveal a notable highlight on food waste reduction measures. The study concluded that preparation of food at the school’s kitchen take into consideration the student population in order to reduce unserved foods and consequent plate waste.