Súkromná základná škola Gorkého 4, Skalica 909 01

School Project: Reducing Food Waste in the School Cafeteria

Objective

The project aims to reduce food waste in the school cafeteria while increasing students’ awareness of the value of food, responsible consumption, and environmental sustainability.

Main Idea

A significant amount of food is discarded in school cafeterias every day. This project seeks to understand the scale and causes of food waste and actively involve students in identifying practical solutions. By combining data collection with student participation, the project promotes responsible attitudes toward food and resources.

Procedure

1. Observation and Measurement
Twice a week, food waste will be monitored directly in the cafeteria. After meals, leftover food from students’ plates will be collected and weighed to determine the quantity of wasted food. The collected data will be recorded and analysed to identify patterns and trends.

2. Student Questionnaire
Students will complete a short questionnaire to help identify the reasons why meals are not fully consumed. Possible factors include:

• portion size,
• taste preferences,
• insufficient time to eat,
• unfamiliar dishes,
• other personal or environmental reasons.

3. Analysis and Solution Design
Based on the collected data and student feedback, participants will discuss findings and propose realistic measures to reduce food waste (e.g., portion adjustments, menu communication, awareness activities).

Expected Results

• Measurable reduction in food waste in the school cafeteria.
• Increased student awareness of the value of food and responsible consumption.
• Development of students’ critical thinking and participation in sustainability initiatives.

Broader Impact

The project contributes to:

• environmental protection through reduced food waste,
• financial savings for the school,
• fostering a more responsible and respectful approach to food among students.