Take What You’ll Eat and Eat What You Take. Many of us heard those expressions growing teaching kids draw video and may even repeat them to our own kids. Yet, those warnings have gone unheeded. We waste a lot of food in America.
Lunchroom as classroom: Teaching students to reduce food waste at school could have a lasting impact on environmental issues. Do you usually eat all of your lunch? If not, what are the reasons why? When you buy lunch at school, why do you think you have to take certain items?
Can you think of a way to reduce the amount of food wasted in schools? What is composting and what are its benefits? Have you ever eaten anything after it is past that date? And lived to tell the tale! If the average food item has to travel 1500 miles, what are some of the benefits of growing your own food? Who has grown some of your own food or bought items at the farmers market? How did the quality and cost compare to food bought in a grocery store?
Why do you think so much food is wasted in America? Why is it important not to waste food? Easy show and tell demonstration with younger students regarding which parts of produce are edible as well as some creative ways to use them. We all know that carrots are yummy if you cut off the green top, and peel the outer layer. But maybe that’s not the best way to eat them.
What parts of carrots or broccoli do we usually throw away? Can you suggest some ways we might make use of those parts? Carrot greens can be eaten several ways, whether they are a topping for a salad, sautéed with oil and garlic or made into a pesto. At the very least, they make a great treat for pet rabbits and guinea pigs. And carrots often only need a good washing before eating, no peeling. The same goes for potatoes and sweet potatoes. And did you know the most nutritious part of the potato is the skin?