<![CDATA[Six studies from South Africa, Indonesia, China, and Taiwan documented food waste in boarding schools and comparable educational settings. In an Islamic boarding school, one study measured a mean waste rate of 4.36% (SD 8.41%), while another in a similar setting found that food temperature issues significantly increased waste (p = 0.023). In university dining halls, plate waste ranged from 16.9% to 26.7%, reaching 555 g per student per day. In primary/middle schools, 130 g were wasted per meal (21% of food served), and in private high schools, waste rates ranged from 14.71% to 25.25%. Frequently discarded items included vegetables, desserts, staple foods, side dishes, and rice/noodles. Institutional practices, such as booking systems, menu design, and service logistics, along with behavioural factors, such as dietary habits and awareness, underlie the observed waste. Economic analyses indicate that a 10% reduction in waste could yield annual savings of $80,000 or offset costs estimated at 0.31 billion yuan. One study quantified environmental losses at 15,560 tonnes of waste, 554 km² of land, and 23.12 million m³ of water. Recommendations focus on educational and administrative strategies, improved operational management, and enhanced feedback systems, although none of the studies have tested these interventions under controlled conditions.]]>
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