A Mindful and Sustainable Eating Intervention to Improve Attitudes Related to Mindfulness, Sustainability, and Fruit and Vegetable Consumption in Elementary Schools
In: Journal of human sciences and extension
ISSN: 2325-5226
Excessive plate waste is generated in elementary school
cafeterias. Adapting nutrition promotion strategies to target waste reduction and
encouraging mindful and sustainable eating (MSE) are possible strategies to encourage
students to reduce waste during school lunch. Farm to Tray, Tray to Farm is a 16-week
intervention that aims to encourage elementary school students to develop mindful and
sustainable eating behaviors. An educational curriculum was delivered to eight 5th-grade
students, who served as peer leaders and disseminated messages throughout the school.
Additional strategies included cafeteria reinforcements and opportunities for food
recovery. A pilot test of the program was conducted in two schools using a
quasi-experimental design. A pre/post survey was administered to 3rd–5th-grade students
to measure changes in MSE behaviors, and analyses were conducted using the test of
marginal homogeneity and t-test for independent samples to evaluate within- and
between-group differences, respectively. In total, 169 students (n = 102 intervention
and n = 67 comparison) completed both surveys. From baseline to follow-up, intervention
students reported significantly increased self-efficacy to base lunch choices on body
cues. A higher proportion of intervention than comparison students increased ratings
regarding behavioral strategies to practice MSE and expectations of benefits from MSE.