The Environmental Toolkit for Teachers by Fraser Neil;

Author:Fraser, Neil;
Language: eng
Format: epub
Publisher: Bloomsbury Publishing Plc
Published: 2019-11-23T00:00:00+00:00

Supporting classroom lesson: compost in a bottle

This lesson plan can be found in Appendix 10. It teaches pupils what should go in a compost bin and allows them to observe the types of changes that occur inside.

Reducing food waste

Reducing food waste can be challenging, with plate leftovers, fruit, sandwich crusts, crisps, biscuits, juice, water and milk going into the bin on a daily basis. Food waste management strategies, whole-school projects, parental support and classroom lessons can, however, result in diverting a great deal of food waste from landfill.

Creating a culture where food waste is minimal requires perseverance. Project 2 overleaf can be repeated on regular occasions, even weekly, in order to keep the momentum going. Alternatively, a lunch monitor can help to promote the finishing of food. Some schools use a teacher to check that children finish all their food before leaving the lunch hall. Make sure, though, to promote encouragement rather than force, otherwise children may become apprehensive at the thought of having to eat food they really don’t like.

Remember

Food can be a sensitive issue. The main concerns are health and safety, obesity and parental attitudes.

Health – One way to reduce food waste is to encourage children to eat all of their lunch. If, however, the food they have brought from home is a packet of crisps, sweets and a fizzy drink, it may be unwise to promote eating it when there are obvious health issues. The school needs a healthy eating policy and to promote consumption of healthy rather than unhealthy food.

Share trays – A share tray can be used for unwanted food. A child can place a piece of unwanted food on it for others to take if they wish to. There are issues surrounding this approach, however, with some people concerned there are health risks in eating food another person has touched.

Catering companies – Catering firms are often contracted to prepare and serve school lunches. The menu they set is usually for a month and the amount of food prepared is based on the number of children that have ordered a school lunch. Generally speaking, the companies produce good, nutritious food, but inevitably there will be days when the menu contains a dish that some of the pupils don’t like and extra waste will occur. Solutions should be sought to minimise this waste.

Liquids – People often forget that liquid left in cartons goes to landfill too, so remind pupils to drink up.

Parents – Parents like to know if their child has eaten all their lunch. Any unfinished food from a home packed lunch should go back to the parents so that they are aware of their child’s food habits. Parents can be reminded that food waste is a problem and that they should try to make a lunch which is both nutritious and that their child is likely to eat.

Staff – The staff can exemplify good food habits and a share tray may work in the staffroom.

Project 2: reducing lunch waste campaign

This campaign tackles school lunch waste by following a clear engagement process.

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