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The aim of the project was to reduce food waste, not only in the school cafeteria. The project was carried out using a research method—a question, a hypothesis, a selected experiment, and a proposed solution.

Through the project, we wanted to find out how much food is unnecessarily thrown away in the school cafeteria and why this happens, i.e., what the reasons are. We investigated which foods are least popular among children in grades 1 and 2.

We are a small school and we are not able to offer children two meals, which would certainly reduce waste, so we tried to come up with ways to reduce leftovers that could also be implemented in our village. We found that the problem is not only with lunches, but also with snacks, which sometimes end up in the trash. We also focused on education and organized a workshop for younger children in our school kitchen to show them that a tasty snack can be made from food left over at home and that we don't have to run to the store right away.

We would like the students to appreciate "food," even though we have enough of it, and realize that this is not a given everywhere.