# Pupils’ Acceptance and Plate Waste of Sorghum-Based Breakfasts in South African School Feeding Programmes: A Mixed-Methods Study Across Five Provinces

## TL;DR

This study examines how South African schoolchildren accept and waste sorghum-based breakfasts, aiming to improve the effectiveness of school feeding programs.

## Contribution

The study provides new insights into the acceptance and waste patterns of sorghum-based meals in a large-scale school feeding program across multiple provinces.

## Key findings

- Morvite was generally well accepted, while Mabele was frequently disliked in some provinces.
- Key drivers of waste included food dislike, poor preparation, and bland flavor.
- Improving preparation quality and flavor could enhance program effectiveness.

## Abstract

Public health relevance—How does this work relate to a public health issue?
This study targets South Africa’s National School Nutrition Programme (NSNP), which is a key public health intervention reaching vulnerable school-aged children.Focusing on learner acceptance and plate waste, the study links meal consumption behaviours to the effectiveness of the school feeding programme in delivering intended nutritional and educational benefits.

This study targets South Africa’s National School Nutrition Programme (NSNP), which is a key public health intervention reaching vulnerable school-aged children.

Focusing on learner acceptance and plate waste, the study links meal consumption behaviours to the effectiveness of the school feeding programme in delivering intended nutritional and educational benefits.

Public health significance—Why is this work of significance to public health?
The findings highlight a global acceptance of sorghum-based foods, which are of high interest for the NSNP.

The findings highlight a global acceptance of sorghum-based foods, which are of high interest for the NSNP.

Public health implications—What are the key implications or messages for practitioners, policy makers, and/or researchers in public health?
Improving sensory appeal and serving conditions may significantly reduce plate waste and enhance learner intake.

Improving sensory appeal and serving conditions may significantly reduce plate waste and enhance learner intake.

Sorghum-based porridges are a key component of breakfast meals in South African school feeding programmes. While these meals support learner nutrition and educational outcomes, their effectiveness depends on learner acceptance and the extent of plate waste. This study assessed acceptance and plate waste of two sorghum-based porridges—Mabele (100% sorghum) and Morvite (pre-cooked sorghum, 75–100% depending on flavour, with possible inclusion of soya, cow’s milk, and wheat/gluten)—compared with instant maize meal, Jungle Oats (100% wholegrain oats), within the Tiger Brands Foundation breakfast programme. Patterns of waste and underlying reasons were examined across five provinces. A mixed-methods approach was used in 25 primary schools across Gauteng, KwaZulu-Natal, Limpopo, North West, and Northern Cape. Quantitative data were collected through 10-day food waste diaries completed by Volunteer Food Handlers and analysed using descriptive statistics, ANOVA, and regression models. Qualitative data were obtained from 75 semi-structured staff interviews and 25 learner focus groups, analysed thematically using ATLAS.ti version 22. Overall, food waste was low, with “no food waste” reported in over half of the observations. Acceptance of sorghum-based products varied. Morvite was generally well accepted, whereas Mabele was frequently disliked in some provinces. Key drivers of waste included food dislike, poor preparation, bland flavour, and learner absenteeism, with serving conditions and a lack of utensils as secondary factors. Although waste was modest, variability in acceptance of sorghum-based porridges suggests the need to improve preparation quality, flavour, and serving conditions to enhance programme effectiveness.