Third Year Class "I", Food Waste Reduction Project
The Jibun Quest Club (Integrated study time)
Class "I" 3rd grade of Elementary school attached to Faculty of Education
Background and objectives of activities
Although children are familiar with the SDGs, they are not fully aware of the SDGs as a personal issue. In this context, this project was set up with the aim of taking the first step towards a concrete involvement in the SDGs by focusing on the amount of leftover food at home and in school lunches, which are familiar to children, and raising their awareness of the issue of reducing food waste, including the cooking process. This project was launched with the aim of taking the first step towards concrete engagement with the SDGs.
Summary of Activities
First, by focusing on the amount of leftover food in daily school lunches, we will capture the fact that there is a lot of food that is wasted. Then, by examining not only the leftover food, but also the portion that is discarded in the households where the food is prepared, the current state of food waste will be clarified and awareness of the problem will be raised.
As an initiative to raise awareness of the problem, have students investigate ways to recycle discarded food. They are considering, for example, making fertilizer and developing products from dashi (soup stock), vegetable waste, etc., with advice from companies and Associate Professor Asano of the Faculty of Education. In addition, we will work with broadcasters to create commercials to raise awareness of the issues involved in reducing waste loss.
Expected Benefits
Food waste will inevitably continue to be generated in the future. Children will be able to help maintain a sustainable society in the future by viewing food waste as a resource to be recycled, instead of as garbage.