Food Waste: Science, Sustainability, and Solutions Erin Ingram, Curriculum Development Specialist, University of Nebraska–Lincoln IANR Science Literacy

Overview Lesson 1 | Food waste is a sustainability issue Lesson 2 | Measuring food waste Lesson 3 | The journey of food waste Lesson 4 | Engineering a solution

NE College and Career Ready Standards Matter and Energy in Organisms and Ecosystems SC.7.8.4.B Develop a model to describe how food is rearranged through chemical reactions forming new molecules that support growth and/or release energy as matter moves through an organism. (Energy and matter) SC.7.8.4.D Develop a model to describe the cycling of matter and flow of energy among living and nonliving parts of an ecosystem. (Energy and matter) Interdependent Relationships in Ecosystems SC.7.7.3.B Evaluate competing design solutions for maintaining biodiversity and ecosystem services. (Stability and change) SC.7.7.3.C Evaluate competing design solutions using a systematic process to determine how well they meet the criteria and constraints of the problem. SC.7.7.3.D Apply scientific principles to design a method for monitoring and increasing positive human impact on the environment. (Cause and effect)

National Academy of Engineering Grand Challenges Fourteen game-changing goals for improving life identified by leading thinkers Engineering designs to solve food waste challenges fit within “Manage the nitrogen cycle”

Overview of the Food Waste Problem Approximately 40% of available food is wasted every year in the U.S. Environmental and economic issues U.S. food production uses: 10% of all energy 50% of land 80% of freshwater 16% of U.S. methane (a greenhouse gas 25 times more harmful than CO2) comes from decomposing food Schools are certainly contributing… The average student wastes ½ lb of food per week Food waste makes up 45% of all disposed waste in elementary and secondary schools

Real-World Engineering Challenge Reduce food waste by designing smarter lunchroom strategies

Discussion What’s the most challenging barrier to implementing a real-world engineering challenge with your students?

Lesson 1 Engage Explore Explain Extend Evaluate Get students excited about embarking on an engineering challenge

Lesson 1 Introduce Engineering Design Process Engage Explore Explain Extend Evaluate Introduce Engineering Design Process

Lesson 1 Introduce the “big-picture” food waste problem Engage Explore Explain Extend Evaluate Introduce the “big-picture” food waste problem Read about a student who has implemented the engineering design process to address food waste in food pantries Newsela article: https://newsela.com/read/foodwaste- tech/id/13678/ Close-reading and classroom discussions Examine personal contribution to food waste in school cafeteria

Lesson 2 Engage Explore Explain Extend Evaluate Guiding Question: How much food waste is produced in our cafeteria? Design a data collection plan for measuring food waste in our cafeteria Carry out an investigation in the school cafeteria Analyze data to determine what percent of food is wasted

Lesson 3 Why do we divide up our waste or garbage into different bins? Engage Explore Explain Extend Evaluate Why do we divide up our waste or garbage into different bins? Activate students’ prior knowledge of different types of waste and where they go

Lesson 3 Engage Explore Explain Extend Evaluate Guiding Question: What changes take place after food is disposed? Compost Landfill

Lesson 3 Investigate decomposition in two simulated environments. Engage Explore Explain Extend Evaluate Investigate decomposition in two simulated environments. Without plastic bag Air present Contact with soil With plastic bag Air absent No contact with the soil

Lesson 3 Engage Explore Explain Extend Evaluate Take measurements and record observations to document how waste changes Compost container: 21 days Landfill container: 21 days

Lesson 3 Introduce scientific terminology Engage Explore Explain Extend Evaluate Introduce scientific terminology Physical vs. chemical changes Decomposition Students classify observed changes as physical or chemical Students use observations, readings, discussion to create a model to explain Where matter from a discarded banana peel goes Where energy is absorbed or released and why

Lesson 4 Engage Explore Explain Extend Evaluate Guiding Question: Can anything be done to minimize the amount of food that is thrown away in the cafeteria? Consult with administration and nutrition services about existing waste reduction methods.

Lesson 4 Engage Explore Explain Extend Evaluate Guiding Question: Can anything be done to minimize the amount of food that is thrown away in the cafeteria? Expand students’ ideas of what engineering can be!

Lesson 4 Engage Explore Explain Extend Evaluate Ask What is your design supposed to do? How will you know if it is doing what you want? What could keep you from making it do that? How will you test your design? A good opportunity to focus on a cross- cutting concept, Cause and Effect

Lesson 4 ??? Food Waste Cause Effect Engage Explore Explain Extend Evaluate Ask What is your design supposed to do? How will you know if it is doing what you want? What could keep you from making it do that? How will you test your design? What causes unnecessary food waste in the cafeteria? Turn and Talk– Brainstorm answers with a partner Cause Effect ??? Food Waste

Lesson 4 Possible causes of food waste in the cafeteria Engage Explore Explain Extend Evaluate Possible causes of food waste in the cafeteria Students accidently throw food in the wrong bin Students take more food than they can eat Portions are provided, but are too large Students lack the option to take smaller portions and return for seconds Students are not provided enough time to eat Food does not taste good Food looks unappetizing Students are required to take unwanted foods Which of these causes can we fix or improve?

Lesson 4 Criteria Engage Ask Explore Explain Extend Evaluate What is your design supposed to do? How will you know if it is doing what you want? What could keep you from making it do that? How will you test your design? Criteria What makes a solution successful? How will we measure this? Constraints What are our limitations?

Lesson 4 Criteria Engage Ask Explore Explain Extend Evaluate What is your design supposed to do? How will you know if it is doing what you want? What could keep you from making it do that? How will you test your design? Criteria What makes a solution successful? How will we measure this? Constraints What are our limitations? Must be implemented in the cafeteria Must reduce amount of food thrown into the trash Others?

Lesson 4 Criteria Engage Ask Explore Explain Extend Evaluate What is your design supposed to do? How will you know if it is doing what you want? What could keep you from making it do that? How will you test your design? Criteria What makes a solution successful? How will we measure this? Constraints What are our limitations? Must be implemented in the cafeteria Must reduce amount of food thrown into the trash Others? Cost Time Materials Rules or Laws- coordinate with administration and nutrition services

Lesson 4 Engage Explore Explain Extend Evaluate Imagine Apply knowledge and creativity to brainstorm ideas together. Agree on one to try! After a period of brainstorming, have students explore strategies at smarterlunchrooms.org

Questions