Sustainable and acceptable school meals through optimization analysis: an intervention study

Eustachio Colombo, Patricia; Patterson, Emma; Lindroos, Anna Karin; Parlesak, Alexandr; Elinder, Liselotte Schäfer

doi:10.1186/s12937-020-00579-z

Nutrition Journal

Table 3 Difference in plate waste, consumption, serving waste, kitchen waste, prepared food, leftover food, and number of lunch consumers between baseline and intervention periods with 95% confidence intervals

From: Sustainable and acceptable school meals through optimization analysis: an intervention study

				School 1						School 2								School 3
		Baseline		Intervention		Parameter estimates¹				Baseline		Intervention		Parameter estimates¹				Baseline		Intervention		Parameter estimates¹
	Unit	Mean	95% CI	Mean	95% CI	β₁	P	β₂	P	Mean	95% CI	Mean	95% CI	β₁	P	β₂	P	Mean	95% CI	Mean	95% CI	β₁	P	β₂	P
Plate waste	kg	13.5	12.0–14.9	13.7	11.8–15.7	−1.55	0.751	0.14	0.496	17.4	15.4–19.4	19.6	17.6–21.5	0.95	0.864	−0.06	0.804	11.8	10.3–13.3	11.7	10.3–13.1	0.38	0.926	−0.06	0.722
Plate waste	g/pupil	23.1	20.8–25.5	23.9	20.0–27.7	−4.09	0.648	0.34	0.370	31.5	27.7–35.4	34.9	30.9–38.8	0.15	0.989	0.03	0.948	39.1	33.1–45.2	32.2	28.4–36.0	−0.61	0.966	− 0.01	0.989
Consumption	kg	143	126–159	154	134–175	44.9	0.367	−3.3	0.124	187	151–224	185	155–215	13.49	0.882	−3.89	0.317	86	76–97	73	63–83	−0.71	0.981	−0.51	0.681
Consumption	g/pupil	245	218–272	264	231–296	69.13	0.387	−4.99	0.146	337	274–401	324	274–375	−1.1	0.994	−5.22	0.442	286	239–333	201	171–237	−35.33	0.745	0.71	0.877
Serving waste	kg	16.1	10.5–21.7	21.0	13.2–28.7	4.62	0.807	0.37	0.650	35.8	25.4–46.1	34.8	24.9–44.7	19.10	0.504	−1.20	0.327	8.7	6.6–10.8	12.8	7.9–17.6	12.64	0.233	−0.32	0.471
Kitchen waste	kg	5.4	4.1–6.8	10.0	7.9–12.0	16.40	< 0.001	−0.31	0.123	4.5	3.5–5.5	6.0	4.6–7.5	4.54	0.198	−0.11	0.472	3.9	2.9–4.8	3.0	2.0–4.0	−1.26	0.635	0.05	0.644
Prepared food	kg	195	177–214	209	190–228	75.46	0.134	−4.49	0.039	277	242–312	283	252–314	−4.10	0.963	−3.31	0.384	115	104–125	118	109–128	−2.42	0.932	0.20	0.87
Leftover food	kg	23.4	15.3–31.5	20.1	12.9–27.3	27.47	0.190	−1.69	0.067	36.4	27.6–45.1	44.0	32.7–55.3	−37.64	0.181	1.84	0.125	8.3	5.2–11.4	20.8	25.1–26.5	−15.27	0.212	1.10	0.038
Lunch consumers	n	582	561–603	584	559–609	11.05	0.864	−1.17	0.671	555	533–577	567	545–590	38.13	0.540	−2.66	0.317	313	285–340	368	343–394	9.03	0.897	−1.43	0.63

Bold text indicates statistically significant p-values (< 0.05).
¹Parameter estimates for linear regression model with period (baseline and intervention) and interaction term time*period as independent effects, adjusted for time
β_1, Beta coefficient for the mean difference (baseline vs. intervention), with baseline period as the reference category
β_2, Beta coefficient for the slope difference (baseline vs. intervention), with baseline period as the reference category

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