Utilizing Supervised Practice in School Settings as An Opportunity to Increase Student Awareness of Food Waste Reduction Strategies

Authors

• Maria Givler, Utah State UniversityFollow

Keywords

K-12 Schools, Food Waste Reduction, Graduate Students

Abstract

Registered Dietitian Nutritionists (RDNs) play a vital role in facilitating nutritional health across a wide range of settings, from clinical care to community-based environments. As the profession continues to evolve, dietetics training programs are emphasizing experiential learning opportunities that address real-world public health challenges (Wegener, 2018). One such challenge is food waste, an issue with significant nutritional, environmental, and economic implications (Seberini, 2020). Within school food service systems, where millions of meals are served daily (Toossi et al.,2024), reducing waste while maintaining student satisfaction presents both a challenge and an opportunity. This article will discuss four ways supervised practice rotations in schools can target food waste reduction opportunities using curriculum assignments from the Utah State University Master of Dietetics Administration (USU MDA) program as an example.

Recommended Citation

Givler, Maria (2026) "Utilizing Supervised Practice in School Settings as An Opportunity to Increase Student Awareness of Food Waste Reduction Strategies," Journal of Nonprofit Innovation: Vol. 6: Iss. 1, Article 5.
Available at: https://scholarsarchive.byu.edu/joni/vol6/iss1/5