Food waste in institutional food services is not only about how much food is discarded. Understanding where waste occurs, what is being wasted and the environmental impact of different food items can provide a much clearer basis for reducing it.
A recently published Norwegian study, Food waste in Norwegian early childhood education and care institutions: Quantification, climate impact and waste-reduction practices, examined food waste in four early childhood education and care institutions in Norway. The study combined food waste measurements with climate impact analysis and interviews with staff to explore both the scale of food waste and practical approaches to reducing it.
Food waste measured across approximately 7,000 meals
The study covered approximately 7,000 meals involving 180 children and 44 staff members. Average food waste was 52.8 grams per person per day, with plate waste accounting for the largest share.
The researchers also found substantial differences between the participating institutions, particularly in the amount of edible plate waste.
These differences are important from a food service perspective. An average figure can describe the overall situation, but differences between locations, meal types or waste categories can help identify where there is potential for targeted action.
meals included in the study
average food waste per person per day
180 children
44 staff members
The amount of waste does not tell the whole story
The study also evaluated the climate impact of the wasted food. Estimated annual emissions ranged from 22 to 46 kg CO₂e per person across the institutions.
One particularly illustrative finding concerned beef. Although only a relatively small amount of beef was wasted, it accounted for a significant share of the climate impact.
This highlights an important point in food waste management: kilograms alone do not necessarily indicate which waste should receive the most attention. Knowing what is being wasted alongside how much makes it possible to assess waste from different perspectives, including environmental impact.
Reducing food waste also depends on everyday practices
In addition to measuring food waste, the researchers interviewed nine practitioners about how they work to prevent it.
The findings underline that reducing food waste is not achieved through measurement alone. Data can show what is happening, but reducing waste requires the information to be connected with everyday routines, planning and practical actions.
Five main approaches emerged from the interviews:
- Making effective use of leftovers
- Planning and evaluating meals
- Involving children in food-related activities
- Finding alternative uses for unavoidable food waste
- Developing attitudes towards food and sustainability
SmartKitchen food waste scale used in the study
The participating institutions used a SmartKitchen food waste scale and the related SmartKitchen service to weigh, record and analyse food waste during the study.
For us at SmartKitchen, it is particularly interesting to see our food waste scale used in independent research. Reliable and systematic measurement provides researchers with data for analysis, but the same principle applies in professional kitchens: before food waste can be systematically reduced, it first needs to be made visible.
The most useful information is rarely just the total number of kilograms. Separating different sources and types of waste and following how they develop over time helps identify where changes can have the greatest effect.
The Norwegian study provides a useful example of why it is important to understand not only how much food is wasted, but also what is being wasted, when developing more sustainable food services.
Relevant beyond Norway
From our perspective, many of the themes highlighted in the study are also relevant to food services elsewhere in Europe. While the results cannot be directly generalised, they offer useful perspectives on food waste measurement and reduction in similar settings.
Read the full study:
Claudia Melis, Per-Arvid Wold, Kristin Langsrud, Anna Maria Billing & Francesco Cherubini (2026): Food waste in Norwegian early childhood education and care institutions: Quantification, climate impact and waste-reduction practices. Waste Management Bulletin, 100346. DOI: 10.1016/j.wmb.2026.100346