### Project Title: Reducing Food Waste in School Cafeterias
#### I. Problem Identification
Every day, the school cafeteria generates substantial amounts of food waste, leading to
environmental issues, financial losses for the school, and a missed opportunity to feed those in need.
Studies show that schools waste an average of 30% of the food they prepare. This waste results in
increased landfill use, methane emissions, and about $30,000 in losses annually for our school.
#### II. Statement of Intent
The goal of this project is to develop an effective strategy to reduce food waste in the school
cafeteria. We will educate students about food sustainability and create a composting program,
alongside other initiatives, to not only minimize waste but also foster a culture of sustainability within
the school community.
#### III. Investigation of Related Ideas
1. **Composting:** Understanding the process of decomposition and how composting can turn
waste into valuable resources for gardening.
2. **Food Recovery Programs:** Learning about existing programs that donate surplus food to local
shelters and food banks.
3. **Educational Campaigns:** Researching effective ways to educate students on food sustainability
and healthy eating habits.
4. **Monitoring Waste:** Studying how to measure and analyze food waste for targeted reduction
strategies.
5. **School Gardens:** Exploring the benefits of growing food at school to foster a connection
between students and their food sources.
#### IV. Generation of Ideas
1. **Composting Program**: A system where food scraps and organic waste are converted into
compost, promoting environmental stewardship.
2. **Food Recovery Initiative**: Partnering with local food banks to redistribute excess food from the
cafeteria to those in need.
3. **Waste Monitoring System**: Regular tracking of food waste types and quantities to identify
main culprits behind wastage.
4. **Educational Workshops**: Conduct classes or assemblies on sustainability, nutrition, and the
impact of food choices on the environment.
5. **School Community Garden**: Establishing a garden where students can grow food, learn about
plant biology, and reduce reliance on packaged foods.
#### V. Choice of Best Solution
After evaluating the generated ideas, a dual strategy combining a **Composting Program** and
**Food Recovery Initiative** seems most effective. This solution addresses immediate waste issues
while also fostering a culture of sustainability and community support.
#### VI. Refinement of Solution
1. **Composting Program**:
- Organize workshops to educate students on what can be composted and how composting works.
- Create clearly marked compost bins in the cafeteria and classrooms.
- Schedule regular compost maintenance and enrichment of compost materials.
2. **Food Recovery Initiative**:
- Partner with local food banks and set up a system for collecting surplus meals.
- Promote the program through school announcements and events to raise awareness and
participation.
- Create a “Take What You Can Eat” campaign to encourage students to take fewer portions,
reducing the likelihood of uneaten food.
#### VII. Presentation of Data
1. **Composting Program**:
- Set up baseline data collection on food waste volume for a month.
- Present before-and-after comparisons of waste volume after implementing composting.
- Display educational material (posters, fliers) on the importance of composting.
2. **Food Recovery Initiative**:
- Track the amount of food donated weekly and present statistics on how many meals were
provided to the community.
- Use visual aids (graphs, charts) to show the reduction in waste and showcase community
engagement.
#### VIII. Evaluation and Solution
After implementing the composting program and food recovery initiative:
- Analyze monthly data on food waste volume to evaluate changes over time.
- Conduct surveys to assess student awareness and behavior changes regarding food waste.
- Collect feedback from participating organizations regarding the food recovery initiative.
Based on the evaluation results, recommendations may include:
1. Continuing and expanding the composting program to include classroom and event waste.
2. Engaging in ongoing education campaigns to maintain awareness of food sustainability.
3. Exploring additional partnerships with local farms or organizations to support sustainable practices
in the cafeteria.
By addressing the food waste problem through both practical and educational initiatives, this project
can foster a more environmentally conscious school community while providing valuable resources to
the wider community.
