The publication, produced within the framework of the European LIFE GreenMe5 project, is based on a diagnosis carried out in six schools and includes 53 practical measures to prevent waste and turn the dining room into an educational space.
The Murcia City Council has published the “Manual for the reduction of food waste in the city of Murcia. Practical case of Primary Education schools” , a tool designed to facilitate the prevention, measurement and reduction of food wasted in school cafeterias.
This document was prepared within the framework of the European LIFE GreenMe5 project , coordinated by the Federation of Municipalities of the Region of Murcia and funded by the European Union's LIFE program. The project promotes the implementation of the Green City Accord in five European cities: Murcia, Cieza, Arezzo, Vilnius, and Helsingborg. In the case of Murcia, the actions have focused particularly on the circular economy and the prevention of food waste.
The manual is based on a diagnostic study conducted in six primary schools in the municipality , where food waste and the actual operation of the cafeteria services were analyzed over ten school days. This work has made it possible to identify where the main losses occur and what measures can be implemented to prevent them.
One of the most significant findings of the study is that between 70% and 90% of the food waste generated in the analyzed cafeterias could be avoided . Most of this waste is concentrated in the leftovers on plates and is primarily related to the acceptance of certain foods, the organization of service, and the adaptation of menus to the students' needs.
These results demonstrate that food waste in schools is a significant problem, but one that can be addressed through actions tailored to the specific circumstances of each school. The report highlights that there are measures that can be implemented quickly and at low cost to generate immediate improvements, along with other structural measures that allow for the consolidation of changes in the medium and long term.
53 measures organized into eight areas of action
Based on the diagnoses, the manual presents a bank of 53 actions , organized into eight major areas: menu planning, responsible purchasing, conservation and storage, kitchen production, presentation and consumption, safe reuse of surpluses, waste management and awareness of the educational community.
The recommendations include the periodic measurement of discarded food, the adjustment of portions, the adaptation of menus, the improvement of meal times and atmosphere, the incorporation of sustainability criteria in public procurement, and the active participation of students, families, teachers, kitchen staff, and monitors.
The publication insists that the school cafeteria should not be understood solely as a food service, but also as an educational space with the capacity to promote healthy, responsible and sustainable habits from an early age.
A tool for educational centers and other municipalities
In addition to the diagnosis and proposed measures, the manual offers a practical methodology so that centers can carry out their own audits, analyze the results, select the most appropriate actions and establish monitoring and continuous improvement systems.
Recommended indicators include kilograms of total waste, waste per diner, percentage of avoidable food, amount reused, and participation in educational activities.
The experience in Murcia demonstrates that combining technical analysis, training, awareness-raising, and participation can generate environmental, social, educational, and economic benefits. Reducing waste helps decrease overall waste and emissions, optimize the use of water, energy, and land, improve the efficiency of school cafeterias, and strengthen the shared responsibility of the educational community.
The manual has also been conceived as a tool that can be transferred to other centers and municipalities interested in promoting more sustainable food systems and moving towards circular economy models.