Results/Conclusions Regarding food waste, except Japanese university students (43%), just a third to a fifth of respondents always consumed all their food. “Natural dislike” was the primary reason Japanese students did not consume all their food while “food does not taste good” was the primary reason Ghanaian students gave. “I don’t feel like eating” was the other major reason given by all students. As regards sources of protein including fish and dairy products, Japanese students got most of their proteins from beef and pork than Ghanaians; and together with chicken, got more protein from meat than from fish. Ghanaian students got most of their proteins from fish and chicken (also, beans and eggs) than Japanese. With respect to preference for meat only, beef was the favorite of the Japanese (except university students) while chicken was the favorite of Ghanaians. For Japanese students, preference for beef somewhat decreased with increase in age and vice versa for chicken. Between 40% and 86% of the respondents ate more meat at home than in the school/cafeteria lunch, suggesting the home should be factored into any planned solution towards meat consumption. It was argued that to minimize food/meat waste, students should be actively involved in what food/meat to purchase and prepare for lunch. Also, knowledge transfer about environmental impact of food/meat production and consumption to respondents and other policy considerations involving spatial and temporal distribution patterns of type of meat consumed, recommended daily allowance (RDA) of protein, product (protein) substitutes, and waste reduction, are crucial for promoting and expanding sustainable lifestyles and modes of production.