Saving Food Eumind Project Part 2 - 22-23 1

Pawar Public School, Chandivali
GO GREEN (2022-23)
Eat All, Waste None

SAVING FOOD
Saving Food
Food Waste Observation:
Each group member maintained a three day diary on how

much food waste they themselves and their family members
produced.
After the three day observation, tips to reduce food waste were
implemented and another three day observation took place.
Based on the usefulness of each tip, group members have rated

the tips ranging from 1-5(1 being the best..).
Food Waste Observation
Nilay
Day 1
Breakfast None None None
Lunch None Little None
Dinner Little Little None
Snacks None None None
Day 2
Lunch Little Little None
Dinner None None Little
Snacks None None None
Day 3
Lunch None None Little
Dinner None Little Little
Snacks None little None
Tips Implemented
Nilay
Tips Implemented
Tip 1(Start small)
Tip 2(Leave nothing behind)
Tip 3(Buy only what you need)
Tip 4(Don't be prejudiced)
Tip 5(Check your fridge)
Tip 6(First in, first out)
Tip 7(Understand dates)
Tip 8(Compost)
Tip 9(Donate surplus)
Summary
In the initial three days food was wasted in a considerable amount,
most of it was wasted when either of the family member ate less or
skipped meals. Hence, we made a point to cook food according to each
person’s appetite and practiced self-service.
On implementation of tip 2 (Use leftovers) we faced challenge reusing
leftovers for another meal; however, we came across various recipes
using leftovers on internet which sorted our problem.
We also started being more cautious while grocery shopping and
worked on our storing techniques to improve the shelf life of ingredients
as more of our fresh bought produce got spoiled before it was used.
We made compost out of unavoidable food waste and donated surplus
amount of food.
Yati
Day 1
Breakfast little none none little
Lunch little none little little
Dinner none little none a lot
Snacks none alot none none
Day 2
Breakfast none little little none
Lunch none a lot little little
Dinner little little none little
Snacks none a lot none a lot
Day 3
Breakfast a lot little none little
Lunch little little little a lot
Dinner none little none little
Snacks little none none little
Tips Implemented
Yati
Tips Implemented
Tip 1(Start small)
Tip 8(Compost)
Summary
According to my food waste observation the food wasted is not
much.
Me and my family have decided to take smaller amounts of food,
which we can finish on that day itself.
Also, we kept the leftover food in the fridge so that we could use it
for the next meal.
When some amount of food was left, we gave it to the pigeons and
sparrows in our locality.
Soumita
DAY 1 Soumita Mother Father Grandmother
Breakfast None None None Little
Lunch None None None None
Dinner None None Little Little
Snacks None None None None
Breakfast None None None None
Lunch Little None None Little
Dinner None Little None Little
Snacks None None Little None
Breakfast
None None None None
Lunch
None None None None
Dinner
None None None None
Snacks
None None None None
Tips Implemented
Soumita
Tips Implemented
Tip 1(Start small)
Tip 8(Compost)
Summary
According to my observation table, the food waste at my home is very less
and we have also decided to use the leftover food and not waste it at all.
Food wastage has been decreased at my home and it is a lot lesser than
what it used to be few months back.
My parents and I have decided to make food according to the amount we
all eat and try our best not to make a lot of food and later having to throw it
all.
We also put the old items in the front of the refrigerator and the new ones
at the back. This way, we are not biased by the freshness of the items
which are new and also not unhappy with the dullness of the old food
items.
Saving food has become a very essential part of our lives and we all are
implementing the tips.
Garima
Day 1
Breakfast none little none a lot
Lunch little a lot none little
Dinner little none little none
Snacks none none little none
Day 2
Breakfast little none little little
Lunch little little none little
Dinner none a lot none none
Snacks none little none little
Day 3
Breakfast none little none little
Lunch little little little a lot
Dinner none none none none
Snacks none none little none
Tips Implemented
Garima
Tips Implemented
Tip 1(Start small)
Tip 8(Compost)
Summary
In the beginning, there was a lot of food wastage because many meals
were skipped, so we decided to cook less and save the leftovers for the
next meal.
We also bought only necessary fruits and groceries as they turned
stale easily.
We started using soft apples for smoothies, stale bread for croutons
and slightly wilted vegetables for soup.
We tried to leave as less as possible and threw scraps in a compost bin
in our society.
We also donated a considerable amount of food and tried various
methods of preserving food.
Using all the tips mentioned, i think we have cut down a lot on food
wastage.
Interviews
Interviews

SDG Activity
The Sustainable Development Goals (SDGs) or Global Goals are a collection of 17
interlinked global goals designed to be a "shared blueprint for peace and prosperity
for people and the planet, now and into the future".
SDG 2 (Zero Hunger) is about creating a world free of hunger by 2030. We should be
thankful to be provided with delectable food.
Food is essential for living. Someone has rightly said “You never realise the value of
something until it's gone, hence you should always appreciate and save the little
things in life.”. We have food and hence we don’t value it unlike the 30% of the
world who sleep hungry for days for whom food is next to God. Hence, Saving Food
is important and food donation should be practiced, so that everyone gets food and it
does not get wasted.
“Cutting food waste is a delicious way of saving money, helping to feed the world
and protect the planet.”

Conclusion
Food waste has become a dangerous habit: buying more than we need
at supermarkets, letting fruits and vegetables spoil at home or
ordering more than we can eat at restaurants.
Each year, about 1/3 of the food we produce globally is lost or
wasted. In developing countries, a large part of this food (40%) is lost
at the harvest or processing stage. This is called food loss. In
developed countries, this same percentage (40%) is lost at the
consumer or retail stage, throwing away food that is not bought at
stores or food that is not eaten at home, restaurants and cafeterias.
This is called food waste.

Conclusion
There is a lot of room for improvement worldwide in relation to food
loss and waste.
We have formed habits that hurt our world and put extra strain on our
natural resources. When we waste food, we waste the labour, money
and precious resources (like seeds, water, feed, etc.) that go into
making the food, not to mention the resources that go into
transporting it. In short, wasting food increases greenhouse gas
emissions and contributes to climate change.

How can we reduce food waste at home

and at school ?(conclusion)
Here are some easy things you can do to be a #ZeroHunger hero and make not
wasting a way of life:
Start small – Take smaller portions at home or share large dishes at restaurants.
Leave nothing behind – Keep your leftovers for another meal or use them in a
d different dish.
Buy only what you need – Be smart with your shopping. Make a list of what you
need and stick to it. Don’t buy more than you can use.
Don’t be prejudiced - Buy “ugly” or irregularly shaped fruits and vegetables that are
just as good but look a little different.
Check your fridge – Store food between 1 and 5 degrees Celsius for maximum
freshness and shelf-life.
Donate the surplus – Sharing is caring.

How can we reduce food waste at

home and at school ?(conclusion)
Here are some easy things you can do to be a #ZeroHunger hero and make
not wasting a way of life:
First in, first out – Try using produce that you had bought previously and, when you
stack up your fridge and cupboards, move older products to the front and place newer
ones in the back.
Understand dates - “Use by” indicates a date by which the food is safe to be eaten,
while “best before” means the food’s quality is best prior to that date, but it is still
safe for consumption after it. Another date mark that you can find on food packages
is the “Sell by” date, which is helpful for stock rotation by manufacturers and
retailers.
Compost – Some food waste might be unavoidable, so why not setup a compost bin!

Awarness activity (poster)

Awarness activity (poster)

Group Members
Nilay
Soumita
Yati
Garima

Saving Food Eumind Project Part 2 - 22-23 1

Uploaded by

Copyright:

Available Formats

Saving Food Eumind Project Part 2 - 22-23 1

Uploaded by

Document Information

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Saving Food Eumind Project Part 2 - 22-23 1

Uploaded by

Copyright:

Available Formats

Pawar Public School, Chandivali

Eat All, Waste None

Each group member maintained a three day diary on how

Based on the usefulness of each tip, group members have rated

How can we reduce food waste at home

How can we reduce food waste at

Awarness activity (poster)

Awarness activity (poster)

You might also like