This research was conducted within the framework of a research project aimed at detecting patterns of plate waste and developing recommendations for improving catering in seven schools in Rezekne city (Latvia) by a combination of observation, physical weighing, semi-structured interview approaches and statistical analysis of variance (ANOVA). We identified plate waste (including wasted beverages), which remains after the lunch of schoolchildren in grades 1–7, examining a total of 7064 lunch samples. The originality of the research is due to the fact that a unified menu was designed for the field study, which ensured the same field study conditions in all the schools. The results of the research revealed that the average weight of plate waste per schoolchild reached 178 g, and the total weight of plate waste accounted for 28.75% of the total weight of food served. No significant differences in plate waste weight between various age groups and grades of schoolchildren were found, which was also confirmed by a one-way ANOVA test. An analysis of plate waste by food category showed that beverages accounted for the largest share of total plate waste (42.24%), followed by staple food (28.38%) and meat (11.77%). An analysis of plate waste shares of food served (%) by food category revealed a similar situation: the largest share of food served was made up of beverages (37.56%), followed by staple food (36.48%) and meat (28.77%). An analysis of the monetary value of food waste showed that the average cost of plate waste (excluding beverage) per schoolchild was EUR 0.236, which represented 16.6% of the national and municipal funding of EUR 1.42 per portion. Given the research results, the authors have concluded that in order to reduce the amount of plate waste generated by Rezekne city schools, school menus should be based not only on the requirements prescribed by relevant legal acts but also on cooking processes that meet the requirements of modern consumers (learners), e.g., by following trends in cooking practices in society to make the learners interested in consuming school food.

Food waste is a global problem, which becomes apparent at various stages of the food supply chain. The present research study focuses on the optimization of food consumption in schools and effective food management through data-driven decision making within the trends: zero food waste and digital transformation. The paper presents a plate waste forecasting system based on mathematical modeling and simulation using the Monte Carlo method, which showed an RMSE equal to ±3% and a MAPE of 10.15%. The solution based on the simulator provides a possibility to better understand the relationship between the parameters investigated through data visualization and apply this knowledge to train managers to make decisions that are more effective. The developed system has multi-disciplinary application: forecasting, education and decision making targeted to reduce food waste and improve public health and food management in schools.

Food waste (FW) threatens food security, environmental sustainability, and economic efficiency, with about one-third of global food production lost or wasted. Schools play a crucial role in addressing FW, representing lost resources and missed educational opportunities. The present research assessed three interventions to reduce plate waste (PW) in Rezekne City schools, namely (S1) a plate waste tracker, (S2) an awareness and educational campaign, and (S3) organizational changes, including larger plates, extended lunch breaks, and teacher supervision. Implemented in three schools with a fourth as a control, PW was measured at three intervals, at pre-intervention, short-term, and long-term post-intervention. The PW data analysis utilized two models (day view and class view) and a Wilcoxon signed-rank test. While the plate waste tracker initially reduced PW, sustained impact required continuous reinforcement. The awareness and educational campaign alone proved insufficient, highlighting the need for complex strategies. The organizational changes unexpectedly increased PW, underscoring FW’s complexity. The research has concluded that reducing FW requires tailored and multi-faceted approaches. According to the MOA framework, the school catering model in Rezekne City lacks essential “Opportunities” for effective FW reduction, as students have limited flexibility in portion sizes and food choices, which hinders the interventions’ effectiveness. Future research should explore adaptable FW-reducing interventions suited to specific school contexts.

Purpose: The paper aims to identify the success factors that guide the sustainable development of rural tourism destinations in Cyprus.Design/methodology/approach: For the purpose of this study, two rural villages in the Larnaca and Limassol districts of Cyprus were selected as a sample. Interviews, field visits, interactions with practitioners, the local community and leaders in these villages then followed. Thematic analysis was applied to identify the factors guiding the sustainable development of these villages.Findings: Nine success factors were identified: finding the theme and engaging with it, allowing locals to guide the development, training and education, economic benefits, developing new products and services, community involvement, the role of younger people, strong leadership and island-wide efforts to rebrand Cyprus as a destination. These factors seem to be critical to the success of sustainable rural destinations and to rebranding Cyprus as a destination that offers authentic experiences.Originality/value: The nine success factors identified by studying two villages in Cyprus can guide other rural destinations in finding their path to sustainable development through themes and authentic experiences.

A fundamental step to foster a sustainable future is enhancing students’ awareness of responsible food consumption. The present research study assessed students’ awareness of food waste (FW) issues, attitudes towards school catering and lunch management, and the reasons for plate waste (PW) in Rezekne city schools, Latvia. A survey was conducted in April 2024 involving 944 students in grades 2 to 7 across four selected schools (S1, S2, S3, and S4), provided with state and municipality-funded free lunches. Statistical analysis methods (Mean ± SD, Kruskal–Wallis H test, Mann–Whitney U post hoc test, and Spearman’s correlation analysis) were used to analyze the results. The findings revealed limited awareness and knowledge of students about FW issues, and generally indifferent attitude towards FW and school meals. In addition, significant dissatisfaction with the sensory qualities of meals was observed, yet sensory satisfaction did not correlate with FW levels, pointing to broader issues within the catering model. The restrictive pre-served portion system was found ineffective in reducing FW and fostering responsible consumption. A sustainable catering model should empower students to independently choose the type and quantity of food, combining their abilities and motivation with practical actions. These findings provide a basis for strategies aimed at reducing FW and promoting responsible and sustainable food consumption in Latvian schools.

Tourism development contributes to the development of countries and regions. Gastronomic tourism, organization of culinary master courses, inclusion of special meals in the tourist offer can contribute to the diversification, originality and competitiveness of regional tourist offers. The aim of the study is to examine culinary master workshops as a gastronomic tourist product. The research shows that master culinary courses are offered mainly in the capital, their supply is limited in other regions, and information about organized master classes is missing.