<![CDATA[Food waste is an indicator of low food acceptance that can lead to wastage Several factors influencing food waste include palatability and menu variation of the food served, Palatability encompasses color, shape, aroma, taste, texture, temperature, and the level of doneness of the food, while menu variation relates to the diversity of dish types served. This research aims to determine the relationship between the palatability and menu variety of the Free Nutritious Meal Program (MBG) and student food waste at SMP Negeri 6 Batui, Banggai Regency. This research employed a quantitative, observational- analytic design using a cross-sectional approach. The research sample consisted of 117 students selected using a sampling technique according to research criteria. Data were collected using a questionnaire and analyzed using the Chi-Square test. The results showed a relationship between palatability and food waste (p = 0,02) and between menu variation and food waste (p = 0.04). This research concludes that there is a relationship between palatability and menu variation with food waste among students receiving the Free Nutritious meal program at SMP Negeri 6 Batui, Banggai Regency. It is recommended that program organizers improve the quality of palatability and menu variation to reduce student food waste.]]>
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