As the title of this resource suggests, “food waste hurts our world”. Methane emissions from rotting food in landfills are a leading contributor to climate change and expanded crop production can affect wildlife habitat by depleting freshwater supplies and land. This resource teaches students how re-thinking our approach to the way we use food supports healthy eating and a healthy environment. Three experiential activities guide learners through the following tasks:
Conduct a food waste audit before and after implementing simple waste reduction strategies
Become a “Top Leftover Chef” and plan a nutritious meal featuring leftovers
Grow fresh vegetables from root end scraps and measure daily growth
Describe how they and their family can be more sustainable when purchasing and using food products.
This resource supports Grade3-5 Science lessons that are exploring waste mangement, causes of greenhouse gas emissions and human impacts on wildlife habitats. The "Grown from Garbage" activity also provides an in-depth investigation of plant biology as students sprout new plants from romaine lettuce or green onions while measuring and describing daily growth. The activities explore Social Studies or Health concepts related to connections between human health and the environment and the role of personal responsibility in supporting sustainability.
The "Top Leftover Chef" task could become the basis of an awareness project where students identify potential “throw away's” from their home fridges and work with local chefs to create recipes that would use these ingredients. The class could produce a cookbook that is distributed at a community “tasting” event where the chefs prepare some of the recipes and students deliver a presentation about responsible consumption and the environment.
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