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Exploring Food Waste at a Residential Youth Summer Camp: A Mixed-Methods Study

ABSTRACT This study explored the feasibility of a food waste management and reduction program (FWMRP) at a youth summer camp. An experiential FWMRP educational curriculum was developed and delivered to 864 campers over four weeks. Food waste was collected for three meals before and after the program each week. Stakeholder interviews (n = 6) explored staff views about food waste and their acceptability of the FWMRP curriculum. While absolute quantity of food waste decreased, the reduction was not statistically significant (p > .05). Stakeholders identified the need for adequate resources to ensure feasibility to implement and sustain the FWMRP curriculum at this youth summer camp.