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Re-Licious: Co-Design with Adolescents to Turn Leftovers into Delicious and Healthy Meals—A School-Based Pilot Intervention

Author

Listed:
  • Eva L. Jenkins

    (Department of Nutrition, Dietetics and Food, Monash University, 264 Ferntree Gully Road, Melbourne 3168, Australia)

  • Linda Brennan

    (School of Media and Communication, RMIT University, Melbourne 3000, Australia)

  • Michaela Jackson

    (School of Media and Communication, RMIT University, Melbourne 3000, Australia)

  • Tracy A. McCaffrey

    (Department of Nutrition, Dietetics and Food, Monash University, 264 Ferntree Gully Road, Melbourne 3168, Australia)

Abstract

One-third of the food produced globally is lost or wasted, and one cause is consumer leftovers. Re-licious was an eight-week pilot intervention aiming to increase awareness of food waste and healthy eating by building adolescents’ ability to prepare and cook leftovers. Re-licious used a co-design approach and was piloted in a secondary school, half of which was during a COVID-19 lockdown period. Students watched videos on food waste and healthy eating during class. They identified leftover ingredients at home and repurposed ingredients to create recipes. Students co-created recipe criteria to ensure the personal relevance of the recipes. They completed pre- and post-intervention questionnaires ( n = 40) about food waste and motivation and interest in healthy eating. Four group interviews were conducted. The factors identified as important in the co-creation sessions were preparation time, cost, healthiness, and sustainability. Participants with low motivation and interest in healthy eating decreased, and participants with high interest increased ( p < 0.001). The intention to reduce food waste increased ( p = 0.007), as did resourcefulness ( p < 0.001) and personal norms ( p = 0.048). Interviews highlighted the students’ increased awareness of food waste and enjoyment of the intervention. With improvements based on this pilot, Re-licious could be adapted and re-trialled in a face-to-face format to educate young people about food waste.

Suggested Citation

  • Eva L. Jenkins & Linda Brennan & Michaela Jackson & Tracy A. McCaffrey, 2023. "Re-Licious: Co-Design with Adolescents to Turn Leftovers into Delicious and Healthy Meals—A School-Based Pilot Intervention," IJERPH, MDPI, vol. 20(16), pages 1-16, August.
    • Handle: RePEc:gam:jijerp:v:20:y:2023:i:16:p:6544-:d:1212799
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    References listed on IDEAS

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    1. Adriana Antón-Peset & Maria-Angeles Fernandez-Zamudio & Tatiana Pina, 2021. "Promoting Food Waste Reduction at Primary Schools. A Case Study," Sustainability, MDPI, vol. 13(2), pages 1-19, January.
    2. Sara A. Elnakib & Virginia Quick & Mariel Mendez & Shauna Downs & Olivia A. Wackowski & Mark G. Robson, 2021. "Food Waste in Schools: A Pre-/Post-test Study Design Examining the Impact of a Food Service Training Intervention to Reduce Food Waste," IJERPH, MDPI, vol. 18(12), pages 1-13, June.
    3. Hannah R. Goss & Craig Smith & Laura Hickey & Johann Issartel & Janis Morrissey & Celine Murrin & Ailbhe Spillane & Sarahjane Belton, 2022. "Using Co-Design to Develop a Health Literacy Intervention with Socially Disadvantaged Adolescents," IJERPH, MDPI, vol. 19(9), pages 1-16, April.
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    Cited by:

    1. Rajshri Roy & Alshaima Alsaie & Jessica Malloy & Joya A. Kemper, 2024. "Sustainable Culinary Skills: Fostering Vegetable-Centric Cooking Practices among Young Adults for Health and Environmental Benefits—A Qualitative Study," Sustainability, MDPI, vol. 16(2), pages 1-22, January.

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