GoGreen 1 :
My Green Meal
~ GREEN MEAL MASTERS
Explain how your food contributes to the emission of CO2. Describe the meals
each group member eats on a regular basis. What factors should be taken into
account if we want to calculate this emission?
Food's carbon footprint, or foodprint, is the greenhouse gas emissions
produced by growing, rearing, farming, processing, transporting, storing,
cooking and disposing of the food you eat.
We kept a record of the meals that we ate throughout the day and calculated
the emission of carbon dioxide by each food item. We used online websites
which provided accurate results that are :
www.vegansociety.com and www.eatlowcarbon.org.
We noticed and realised that the factors which should be taken into account
when calculating the emission of carbon dioxide is the quantity of food, the
region of origin of the food and the unit of measurement of carbon dioxide gas.
MILEE’S WEEKLY CO₂ EMISSION RECORD
MONDAY TUESDAY WEDNESDAY
Breakfast :Banana = 130g Breakfast : Fruits = 84g Breakfast : Milk = 110g
Lunch : Rice,Pulses = 129g Lunch : Stuffed Paratha = 860g Lunch : Roti,Bottle Gourd= 1780g
Dinner : Fries,Pasta = 1028g Dinner : Rice,Pulses = 129g Dinner : Noodles = 352g
TOTAL : 1221g CO2 TOTAL : 1073g CO2 TOTAL : 2242g CO2
THURSDAY FRIDAY
Breakfast : Sandwich = 929g Lunch : Dosa = 1226g
TOTAL CO2 EMISSION
Lunch : Ladyfinger,Roti = Dinner : Salad = 54g
1130g IN 5 DAYS :-
7929g CO2 TOTAL : 1280g CO2
Dinner : Bread and Soup = 54g
SHALVIKAA’S WEEKLY CO₂ EMISSION RECORD
MONDAY TUESDAY WEDNESDAY
Breakfast : Milk,Omelette = 1360g Breakfast : Beetroot Juice =20g Breakfast : Milk, Cereal = 1148g
Lunch : Roti, Potato,Pulses,Rice =2408g Lunch : Paneer, Roti = 3508gLunch : Stir fry vegetables,Roti= 2518g
Dinner : Rice,Vegetables = 320g Dinner : Idli with dip = 409g Dinner : Tofu Stir Fry = 1340g
TOTAL : 4088g CO2 TOTAL : 3937g CO2 TOTAL : 5006g CO2
THURSDAY FRIDAY
Breakfast : Sandwich,Apples = Breakfast : Oats = 210g
300g TOTAL CO2 EMISSION
Lunch : Pancakes = 336g
IN 5 DAYS :-
Lunch : Corn,Spinach,Roti= 2613g
17633g CO2 Dinner : Pasta = 408g
Dinner : Lasagna = 771g
TOTAL : 954g CO2
AISHWARYA’S WEEKLY CO₂ EMISSION RECORD
MONDAY WEDNESDAY
TUESDAY Breakfast : Omelette = 783g
Breakfast :Traditional Sweets = 130g
Breakfast : Finger-Millet Porridge= Lunch : Rice and Fish= 1910g
Lunch : Bottle gourd,Rice= 1780g 190g
Dinner : Dal,Rice,Mushroom= 2580g
Dinner : Fried Rice = 2030g Lunch :Eggplant Curry,Rice =254g
TOTAL : 5273g CO2
TOTAL : 3940g CO2 Dinner : Sandwich= 310g
TOTAL : 754g CO2 FRIDAY
THURSDAY
Breakfast : Granola,Milk = 230g
Breakfast : Idli = 1800g
TOTAL CO2 EMISSION
Lunch : Roti,Okra = 1110g
Lunch : Fried Rice = 1650g IN 5 DAYS :-
17090g CO2 Dinner : Cookies, Milk, Chicken,Rice=
TOTAL : 3450g CO2 2333g
Device meals for one day that are greener than your average meals
After calculating the carbon dioxide emission by food items on a daily basis,
we got a clearer idea of which food items have a less carbon foodprint.
We then came up with original meals using these food items. They are easy
to make and are made using comparatively easily accessible ingredients. All
four ‘green’ meals are presented with their recipes in the next few slides.
We also calculated the carbon footprint of all these green meals and they all
had a lower foodprint than our general meals.
VEGGIE WRAP WITH MINT DIP
INGREDIENTS :
1) Wheat flour 9) Pepper
2) Mushrooms 10) Red chili powder
3) Cottage Cheese 11) Turmeric
4) Onion, finely chopped 12) Cumin powder
5) Coriander, finely chopped 13) Coriander powder
6) 4 to 5 cloves of garlic 14) Garam masala
7) Half lemon 15) Olive oil
8) Salt 16) Curd
For Stuffing :
1) On a skillet pour 1 tbsp olive oil add onions,garlic ,green
chillies (optional).
2) Saute until onions turn translucent.
3) Next add finely chopped mushrooms to it.
4) Saute for a minute or two
5) Add bell pepper and paneer cubes.
6) Add all the spices.
7) Mix well and Cover the pan with lid
8) Cook for 10 mins until mushrooms start leaving water
9) Add olives.
10) Again cover with lid and cook on slow flame
For tortilla :
1) Add salt and little oil to the wheat flour knead the
dough well with water
2) Let it rest for 5 to 6 mins and then roll into disk
shape using a rolling pin and dry flour cook the tortilla
on a pan
For minty dip :
1) Add the mint leaves and a little coriander (reserve some for
garnishing) 2) Add garlic, salt, pepper and squeezed lime juice into a
mixer jar and grind into a smooth paste
3) Use water if required next add this mixture to the curd and mix
well
PLATING :
Take a tortilla spread some minty dip on it add the cooked veggies
roll and cut into a wrap.
Serve warm with the reserved minty dip.
QUESTIONS
Question 1 - Did you encounter any problems?
Answer - No, I didn’t encounter any problems while cooking the dish.
The steps were easy to follow.
Question 2 - Did the family members enjoy the food?
Answer - The family loved and appreciated the meal for its taste and
nutritional value.
Question 3 - Was eating greener cheaper or more expensive? Explain.
Answer - A few ingredients were a little expensive. However, most of
them were cheap and easily available.
CHESTNUT PATTIS
INGREDIENTS FOR PATTIS :
1) Water
2) Water Chestnut Flour (1 cup)
3) Boiled Green Peas (2 tbsp)
4) Fresh Fenugreek Leaves (1 tbsp)
5) Fresh Coriander Leaves (1 tbsp)
6) Chopped green chilli (½ tbsp)
7) Salt to taste
INGREDIENTS FOR DIP :
1) Water (3 tbsp)
2) Roasted Peanuts (half cup)
3) Coriander Leaves (half cup)
4) Curry Leaves (5-6)
5) Garlic Clove (1)
6) Ginger ( ½ tsp)
7) Lemon Juice (1 tsp)
8) Salt to taste
For Pattis :
1) Mix all the ingredients and form it in a dough
using water.
2) Shape them into standard round-tikki shapes.
3) Cello-fry with ghee/clarified butter on a non-
stick pan.
For Dip :
1) Mix all the ingredients in a mixer grinder.
PLATING :
Plate all of them neatly. You can also replace the chutney with sauce
or use both!
Serve fresh.
QUESTIONS
Question 1 - Did you encounter any problems?
Answer - No, I did not because the ingredients were easily available.
Question 2 - Did the family members enjoy the food?
Answer - The family members loved the food. At first they were a little
sceptical as it was new, but then enjoyed it a lot.
Question 3 - Was eating greener cheaper or more expensive? Explain.
Answer - Eating green was more or less the same for this recipe in terms
of the amount spent.
INGREDIENTS :
1) Gram Flour 9) Cumin
2) Water 10) Carom seeds
3) Oil 11) Curry Leaves
4) Coriander
5) Spinach
6) Lemon
7) Green Chilli (Optional)
8) Salt to taste
NOTE :
Most of the ingredients were taken from a kitchen garden that we own to
make the meal greener and to reduce carbon emission as much as
possible!
LEMON CURRY LEAVES
GREEN CHILLY
1) Chop the spinach and coriander finely.
2) Bring water to boil in a large pan.
3) Mix spinach and coriander with gram flour
along with salt and spices and make a smooth
paste.
1) Pour the paste in a greased perforated container that
should sit on top of the vessel with boiling water.
2) Cover with a lid and let it get steamed for about 15
minutes 3) Check with
a knife or spoon, if the dish is cooked, it will to stick. Cut into
cubes as shown
PLATING :
Splutter mustard seeds, curry leaves and chillies in a little oil.
Garnish the cubes along with a dash of lemon juice.
QUESTIONS
Question 1 - Did you encounter any problems?
Answer - No, I did not encounter any problems because as mentioned,
the ingredients were taken from a kitchen garden and other ingredients
were easy to find.
Question 2 - Did the family members enjoy the food?
Answer - Yes, family members enjoyed the food. It was a filling and
nutritious breakfast recipe.
Question 3 - Was eating greener cheaper or more expensive? Explain.
Answer - Eating greener was comparatively cheaper because very little
cooking oil was used which is expensive. The ingredients were less and
some of them were sourced from my backyard.
Is ‘eating green’ more healthy. Is it better for the environment?
Why? Interview with an expert
We interviewed professionals and asked them few questions which helped
us arrive at a conclusion regarding the main question. These professionals
are highly qualified and they helped us understand the importance of
organic food.
The interviews are attached in the slides ahead.
INTERVIEW 1
NAME : DR. RAMESH BHAMKAR
PROFESSION : DOCTOR, GENERAL PHYSICIAN
https://drive.google.com/file/d/1-
wmlD_qHwAPPFJNxbBqstvgYvp_jktXn/view?usp=drivesdk
INTERVIEW 2
NAME : DR. GARIMA
PROFESSION : QUALIFIED HEALTH
INSTRUCTOR
https://drive.google.com/file/d/1gVZ6jNmmAq7Lsy4nTOUc0Gsr72UshZgH/view?usp=drivesdk
Think of ways to promote green food. Be creative! Illustrate the activity
with pictures, movies.
Everyone should be made aware of the advantages of ‘eating green’ as it is
important and beneficial for one’s health as well as for the environment. It is
our responsibility and duty to educate others.
We made short video in which we briefly described what ‘foodprint’ means
as well as how to reduce it. We also prepared a handmade poster for this
awareness activity.
AWARENESS VIDEO
Here’s a short video explaining the importance of ‘eating
green’!
https://drive.google.com/file/d/1jdlh13wZLwVpeJiSI9t4FQzl05f1t4Qg/view?usp=drives
dk
AWARENESS POSTER
Draw a conclusion about the main question including a recommendation for
the school.
MAIN QUESTION - HOW CAN YOU MAKE YOUR MEALS GREENER?
We can make our meals greener by following the steps given below -
1) Eating lower on the food chain and avoiding meat
2) Eating local food as it is extremely environmentally friendly. It creates less transportation energy
which means less gas is used for trucking, shipping etc.
3) Eating organic is always better because organic food is free from all elements of toxic chemicals.
4) Buying unpackaged or minimally packaged foods instead of buying foods that come in extensive
packaging because packaging leaves a high carbon footprint.
5) Growing our own vegetables and fruits! This will always help in making our meals greener
because no transportation, packaging etc. is required.
6) Eating foods that are available in the season and are available locally so the transportation cost is
less.
7) Replacing and cutting back on dairy products as they produce more amounts of carbon dioxide.
8) Consuming a plant-forward diet that is rich in vegetables like leafy greens, fruits, whole grains,
nuts, legumes, and seeds and lower in animal products.
RECOMMENDATION FOR THE SCHOOL
Here at Pawar Public School Chandivali, a lot of steps are always taken to ensure the health
and safety of students. Teachers advise students to eat more of healthy, nutritious food
when they’re seen eating more of junk food items. Students of pre-primary and primary
sections are often asked to bring healthy food on a particular day. Initiatives like this and
many more often inspire us to eat healthy and green food!
However, here are some recommendations for the school in order to be greener when it comes to meals -
1) In addition to the daily meals on the school canteen menu, the school can add greener meals like the
ones devised by us in this presentation. They have a low foodprint and are made of ingredients that are
cheap and accessible. They are also easy to make, healthy and delicious!
2) Students are already aware about eating healthy. However, eating greener is not a topic many people
are aware about. As we have many notice boards, we could make charts giving information about going
green in terms of meals. The charts would have to be decorative and illustrative so that students read it.
3) The school can have its own kitchen garden! A kitchen garden is a garden where we can grow our own
food like herbs, vegetables, fruits etc. It will be an educational experience for students as it will be
informative as well as interesting to grow a kitchen garden. Few students can be appointed to take care
of it so it isn’t a load on the housekeeping department but more of a fun initiative by the students. The
produce of the kitchen garden can be used by the canteen. This way, a kitchen garden has many
benefits as it makes our meals greener too!
THANK YOU!
MEMBERS :
MILEE
SHALVIKAA
AISHWARYA
