Osnovna šola Mladika

The challenge of reducing food waste at school is based on measurement, analyzing the causes, and raising students’ awareness on an ongoing basis.

1. Data Collection Over the course of one week, we will: weigh the amount of food waste from snacks and lunch, and record the reasons for the waste (e.g., unappetizing, oversized portions, lack of time, unfamiliarity with the food).

2. Converting data into understandable indicators. We will convert the collected data into: the number of discarded meals and the financial loss.

3. Visualization and real-time feedback: we will post the results daily in the cafeteria, which serves as: a behavioral reminder, social pressure, and group responsibility.

4. Educational discussion: During class, we will: analyze the causes of food waste, seek concrete solutions (smaller portions, the option to have seconds, tasting new dishes), and link the topic to healthy eating guidelines.

Key objectives and outcomes: reducing food waste by at least 20% in the short term, developing a responsible attitude toward food, understanding the connection between food, the economy, and the environment, and strengthening competencies for sustainable development.