magistrsko delo
Petra Cerkovnik (Avtor), Ilja Gasan Osojnik Črnivec (Mentor)

Povzetek

Z odpadno hrano se srečujejo vse izobraževalne institucije, ki jim ostanki hrane pomenijo tako finančno breme kot tudi možnost za izobraževanje na tem področju. V teoretičnem delu smo preučili problematiko odpadne hrane po svetu in Sloveniji ter organizacijo prehrane na različnih ravneh izobraževanja in ugotovili, da je smotrno prioritetno ukrepanje na nižjih ravneh izobraževanja. Na višjih nivojih izobraževanja se organizacija in strežba obrokov oddaljujeta od osrednje upravljavske ekipe izobraževalnega zavoda. Pregledali smo možne vzroke za kopičenje odpadne hrane in ukrepe za preprečevanje nastanka odpadne hrane ter ugotovili, da na količino odpadne hrane vplivajo število neprevzetih obrokov, prevelike količine skuhane hrane, prevelike porcije, nepravilno shranjevanje živil ter prehranske preference. Za preprečevanje kopičenja presežkov hrane lahko izobraževalne institucije uvajajo fleksibilne porcije, vključujejo učence v proces oblikovanja jedilnikov, izobražujejo na področju presežne in odpadne hrane, izvajajo preglede stanja, postavijo dodatne zahteve za ponudnike ali zamenjajo ponudnika v javnem razpisu, končni ukrep pri ravnanju z neizogibno količino odpadne hrane pa je lahko šolski kompost ali vrt. Ugotovili smo tudi, da vrtci in osnovne šole že izvajajo več projektov kot srednje šole in visokošolski zavodi. V empiričnem delu smo preverjali razlike v vzrokih za nastanek odpadne hrane med izobraževalnimi institucijami in ugotovili, da srednje šole neprevzete obroke pogosteje dojemajo kot pomemben vzrok za kopičenje presežkov hrane kot ostale izobraževalne institucije. V osnovnih in srednjih šolah so bili neprevzeti obroki označeni kot najpomembnejši vzrok, medtem ko je bil v vrtcih ta večinoma neatraktivnost obroka, med ponudniki v visokošolskih zavodih pa nepravilno shranjevanje živil. Poizvedeli smo o možnostih uvajanja različnih ukrepov ter ugotovili, da se izobraževalne institucije najpogosteje poslužujejo fleksibilnih porcij. Ta ukrep zlasti izvaja največ osnovnih šol, medtem ko vsi vrtci kot ukrep uvajajo spodbujanje otrok k jedi. Srednje šole so označile, da presežke hrane večinoma ponudijo dijakom za domov, medtem ko so zaposleni v visokošolskih zavodih in ponudniki organizirane prehrane največkrat navedli, da za študente izobešajo plakate na temo odpadne hrane. Ker je doniranje presežkov hrane lahko učinkovit neposreden način zmanjševanja presežkov hrane in posledično povzročanja odpadne hrane, nas je v raziskavi zanimalo, kako pogosto izobraževalne institucije donirajo presežno hrano. Ugotovili smo, da se doniranje redko izvaja. Vrtci, osnovne šole in srednje šole so kot najpogostejši zadržek za doniranje presežkov navedle varnost živil in s tem povezano odgovornost v postopku donacije, medtem ko za visokošolske zavode največji zadržek predstavljata logistika in organizacija doniranja.

Ključne besede

odpadna hrana;presežna hrana;izobraževalne institucije;vzroki;ukrepi;doniranje presežkov hrane;

Podatki

Jezik: Slovenski jezik
Leto izida:
Tipologija: 2.09 - Magistrsko delo
Organizacija: UL PEF - Pedagoška fakulteta
Založnik: [P. Cerkovnik]
UDK: 502/504(043.2)
COBISS: 135337987 Povezava se bo odprla v novem oknu
Št. ogledov: 29
Št. prenosov: 5
Ocena: 0 (0 glasov)
Metapodatki: JSON JSON-RDF JSON-LD TURTLE N-TRIPLES XML RDFA MICRODATA DC-XML DC-RDF RDF

Ostali podatki

Sekundarni jezik: Angleški jezik
Sekundarni naslov: Causes of food waste, reduction measures and surplus food donation in educational institutions in Slovenia
Sekundarni povzetek: All educational institutions are confronted with the issue of food waste, that is simultaneously representing both a financial burden and an opportunity for education in this field. In the theoretical part, we examined the problem of food waste worldwide and in Slovenia, as well as the organisation of meals at different levels of education. We identified the need to take priority action in lower of education. At higher levels of education, the organization and serving of meals is detached from the management team at the educational institution. Further, we examined possible causes of food waste accumulation and measures to prevent food waste and conclude that the number of unclaimed meals, too much food cooked in advance, overportioning of meals, improper storage of food and dietary preferences (including the appearance and attractiveness of food) all have an impact on the amount of food waste. In order to prevent the accumulation of surplus food, educational institutions can introduce flexible portions, involve students in the menu design process and testing new menus, educate on surplus food and food waste, through the implementation of a diary forms, additional requirements for providers and through the educational opportunities of school gardens and composting unavoidable inedible food waste. In this respect, we have also found that kindergartens and primary schools are already implementing more projects than secondary schools and higher education institutions. In the empirical part, we examined differences in the causes of food waste between educational institutions and found that secondary schools are more likely to perceive unclaimed meals as an important cause of food surplus accumulation compared to other educational institutions. In elementary and intermediate schools, unclaimed meals were identified as the most important cause. Kindergartens however, identified the attractiveness/appearance of the meal so the most important factor. Furthermore, among the organised meal providers in higher education institutions, improper storage of ingredients was emphasized. We further queried the existing possibilities and measures for surplus food and food waste reduction, where offering flexible portions are most commonly used in educational institutions. In particular, most elementary schools are implementing this measure, while all kindergartens actively encourage children to eat. Intermediate schools indicated that they often offer surplus food to students to take home, while employees of higher education institutions and organised meal providers most frequently indicated that they put up food waste educational posters aimed to students. As donations of surplus food can be an effective direct way to reduce food surpluses and consequently food waste, our survey also inquired as to how often educational institutions donate surplus food. Respondents indicate that food surplus donation is rarely done. Kindergartens, primary schools and secondary schools referred to food safety and the corresponding liability in the process as the most common cause of reluctance to donate, while for higher education institutions the logistics and organisation of the donation were the cause of the most common reluctance.
Sekundarne ključne besede: food waste;surplus food;educational institutions;causes;measures;donation of surplus food;Odpadki;Hrana;Poslovanje in vzgoja in izobraževanje;Slovenija;Univerzitetna in visokošolska dela;
Vrsta dela (COBISS): Magistrsko delo/naloga
Študijski program: 0
Konec prepovedi (OpenAIRE): 1970-01-01
Komentar na gradivo: Univ. v Ljubljani, Pedagoška fak., Poučevanje
Strani: 1 spletni vir (1 datoteka PDF (VII, 63 str.))
ID: 17516759