It is when the median value for kitchen, serving, and plate wastes at lunches in schools and preschools is summed up as the total food waste lands at 60-70 grams.

The figures are based on the National Food Agency's mapping of the food waste in municipal schools, preschools and homes for the elderly. 211 of the country's municipalities have reported figures on food waste.

- The results of the survey confirm other studies that have been done in each municipality, but this is the first national survey, says Karin Fritz.

The biggest food waste in school, preschool and elderly care is the so-called serving waste, ie the food that is served but has not been on the plate or has been able to be recovered.

Recycle the leftovers

One school that works a lot to reduce food waste is Skapaskolan in Huddinge. Every day several different dishes are served to the students, which is partly possible because the food that is left over is used to make new dishes instead of being thrown away.

- If there is fried fish left when lunch is over, I can use it for a fish soup the next day. If there is a potato or bulgur over I can make a vega right on it. I'm allergic to throwing away food, says Daniél Kallonas, head of kitchen at Skapaskolan.

The food in the school's kitchen is cooked while serving is in progress. In this way, the risk of food being too long to be taken care of is reduced.

- We cook throughout the lunch and are careful not to have food in the heating phase. Many may want to have the food ready for lunch and then wait and hope that it is good enough, but it is better to have the food fresh.

There has been great interest in the approach of the school kitchen, where a small food waste and a lot of vegetarian food are in focus. They have had study visits from other schools and last year were named the climate guide of the year by White guide junior. Daniél Kallonas thinks that the interest in taking care of food waste is growing, but he also understands that it can take time to implement in the school kitchen.

"With fingertip feeling"

- It is not easy to change and many may be afraid to do this way because of the unaccustomed. As we have won prizes, we also have the opportunity to lecture and educate others, and I think it is fun to convey this thinking, he says.

Students' attitudes are another important factor in reducing food waste.

- The adults have to help. If the kids like meatballs it is easy to take ten pieces but only eat five. The children need the help of the adults to understand that they can take food twice instead. It is also important that they get plenty of time to eat so they feel they have time to get food several times, says Daniél Kallonas.

Every day, the food that is in the trash is weighed. In the dining room there is a sign showing yesterday's weight, and what it corresponds to in number of plates and money.

- Sometimes I buy game meat. It costs more money but then I tell all the staff that they need to prepare the children for nothing to be thrown away. But it is not good to put that pressure on the children daily, you have to work on this all the time but with your fingertips, says Daniél Kallonas.