“Plan, Prep, Preserve: Your Path to Saving Food and Money” Reduces Household Food Waste and Improves Food Management Skills

Background

Cooperative Extension program educators can play an essential role in reducing consumer food waste and have a positive impact on the environment and household financial and food security. Our previous needs assessment showed that Extension educators require training and evidence-based materials to provide food waste reduction education.

Objective

To evaluate the effectiveness of a lesson series "Plan, Prep, Preserve: Your Path to Saving Food and Money” on improving knowledge, self-efficacy, and skills in reducing household food waste.

Study Design, Settings, Participants

Participants (n=50) enrolled were SNAP-eligible adults who had child(ren) at home, were the primary cook for their household, spoke English, were available to attend four lessons (60-90mins/week), and completed the pre- and post-assessments.

Measurable Outcome/Analysis

The pre- and post-surveys collected quantitative data on participants’ food practices and self-efficacy. Food audits tracked participants’ solid and liquid food waste for five days before and after the lesson series. Three-month follow-up surveys included open-ended questions on their behavior changes.

Results

The percentage of participants (n=40) that chose to throw away food because of the package date decreased from 53% pre to 30% post. More than half of the participants significantly improved their confidence in key skills, including sorting and preparing waste for collection, safely storing and reheating food, and preserving food using refrigeration and freezing. The participants’ frequency of making and using a shopping list, freezing food, and using leftovers in future meals increased significantly after the lesson series. Furthermore, the food audit data indicated that the volume and weight of solid and liquid food waste decreased from pre to post; however, the results were not statistically significant. The follow-up survey revealed that over 78% (n=14) of participants reported they ‘always’ store and reheat leftover foods safely and check to see what is in their refrigerator before shopping.

Conclusions

This evidence underscores the program's effectiveness in equipping participants with low income with practical skills to reduce food waste and promote sustainable practices.

Funding

ReFED