Theme

Waste reduction strategies and thinking about the impact cooking has on the environment

Activity Duration

14 hours

Group Size

16 students aged 16–17 (3rd class Food & Beverage sector)

Objectives

• Involve students as protagonists of a shared goal: improving waste management at school
• Investigate and understand separate waste collection rules and practices
• Assess the school community’s actual waste habits through peer research
• Measure and reduce food waste in the school kitchen
• Produce a concrete report with improvement suggestions for school leadership

Description

Students in a Food & Beverage class become real “waste detectives,” investigating how waste is managed across their school — from classrooms to the kitchen. They start by researching local waste sorting regulations and creating informative flash cards. They then design and submit a sustainability survey to their peers to assess real habits (from recycling to what to do with tuna oil). Next, they conduct a hands-on audit, visiting classrooms and offices to verify correct waste separation. In the kitchen, they weigh ingredients before cooking and measure the waste produced afterwards, exploring reuse possibilities. As a practical highlight, they use kitchen waste to produce handmade soap bars. The activity culminates in a digital report — with data, analysis, and corrective action proposals — presented directly to the school director.

Materials/Tools

• European government websites on waste circularity
• Google Forms (for survey design)
• Excel (for data analysis)
• Raw materials and tools for soap production (balance, measuring cup, base ingredients)

Space (indoor, outdoor, settings…)

Indoor – school (classrooms, IT lab, school kitchen)

Structures/steps (timing)

0. Presentation of the activity (1 hour)

Introduction to goals, phases, and student roles.

1. Research (2 hours)

Students investigate how and why to sort waste in their municipality. The teacher identifies specific topics to guide exploration. Students produce informative flash cards.

2. Survey design & submission (2 hours – IT Lab)

Students design a sustainability questionnaire and submit it to peers, investigating real disposal habits with specific, practical questions (e.g. “Where do you throw tuna oil?”).

3. Data analysis (2 hours)

Collection and analysis of survey responses to identify patterns in the school community’s waste behaviour.

4. Audit + kitchen measurements (2 hours – Lab)

Students move through classrooms and offices to evaluate actual waste sorting. In the kitchen, they weigh raw ingredients and the waste produced after cooking, exploring options for reuse and sustainability.

5. Practical reuse activity – soap making (2 hours)

Using kitchen waste and raw materials, students produce handmade soap bars — a hands-on demonstration that waste can become a resource.

6. Brainstorming & report preparation (2 hours – IT Lab)

Small groups synthesise findings and co-create a digital presentation with all data and corrective action suggestions, addressed to the school director.

7. Presentation at the Director’s office (1 hour)

Students present their work and recommendations to school leadership.

Evaluation System/Tools

Badges awarded for group work observation, teamwork during soap production, and the quality of the final report — combined with formal evaluation of oral and written production.