Cooking smart: Reducing food waste in the kitchen

A project that helps pupils understand and identify food waste, and create a plan to reduce food waste. 

By the end of this lesson, students will be able to:

1. Understand the importance of reducing food waste.
2. Identify common sources of food waste in food preparation.
3. Learn practical strategies for minimising food waste while cooking.
4. Create a personalised plan for reducing food waste in the kitchen.

90 minutes (can be divided into two 45-minute sessions)

• Whiteboard/flipchart
• Markers/pens
• Projector and screen (optional)
• Handouts with information about food waste reduction strategies
• Examples of reusable containers, compost bins, and storage solutions
• Cooking ingredients for a demonstration (optional)
• Worksheet for creating a personal action plan

Introduction (10 minutes):

1. Begin by asking students if they are aware of the issue of food waste. Explain the concept briefly and highlight its relevance to everyday life.
2. Share some statistics about global food waste and its environmental impact.

Interactive discussion (15 minutes):

1. Divide students into small groups and ask them to list common sources of food waste in food preparation (e.g., overbuying, improper storage, discarding leftovers).
2. Each group shares their findings with the class. Write down key points on the whiteboard.

Presentation (20 minutes):

1. Introduce the concept of reducing food waste and its importance for both the environment and personal finances.
2. Provide real-life examples and case studies of families that have successfully reduced their food waste.
3. Highlight specific strategies for minimising food waste during food preparation, such as meal planning, proper storage, and creative use of leftovers.

Hands-on activity (25 minutes):

1. Show students various tools and techniques for reducing food waste, such as reusable containers, airtight storage solutions, and composting methods.
2. Conduct a short cooking demonstration where you showcase how to utilise all parts of an ingredient (e.g., making vegetable stock from scraps).
3. Have students create a personal action plan worksheet where they identify one area of their food preparation routine where they can reduce waste and outline steps to achieve it.

Reflection and wrap-up (20 minutes):

1. Ask students to share their personal action plans and discuss any challenges they foresee.
2. Summarise the main points of the lesson and emphasise the collective impact of individual actions.
3. Encourage students to continue practicing food waste reduction habits and consider involving their families in these efforts.

1. Integrate across subjects: Incorporate food waste reduction concepts into science classes (nutrition and ecology), social studies (food security), and even maths (calculating waste reduction percentages).
2. Guest speakers: Invite local chefs or nutritionists who practice sustainable cooking to share their experiences.
3. School-wide initiatives: Implement school-wide programmes like composting systems, garden projects, and healthy eating campaigns.
4. Project-based learning: Assign projects where students research and present innovative solutions to food waste reduction problems.
5. Field trips: Organise visits to local farmers' markets, community gardens, or sustainable restaurants to provide hands-on learning experiences.
6. Community involvement: Encourage students to participate in local food banks or volunteer at organisations focused on food security and sustainability.

By integrating food waste reduction education into the school curriculum, we can empower students to become responsible consumers and inspire positive change within their communities.