In Itajaí, a school community transformed its consumption habits following a project on food waste and the adoption of measures to reduce food losses
Paulo Beraldo
Brasília, Brazil, December 02, 2024 – Reducing food waste in school meals and raising awareness about the global hunger crisis and its local impact are some of the goals of the project “Time’s up for food waste”, developed at Escola Básica Professora Judith Duarte de Oliveira in Itajaí, Santa Catarina, in southern Brazil.
The project began after teacher Patrícia Wanderlinde Alves read two reports about hunger and the impacts of food waste. One revealed that around 800 million people faced hunger in 2021, while the other pointed out that 930 million tons of food are wasted globally each year.
“These findings were central to the purpose of this project. While working with two fifth-grade classes, I was deeply troubled by the significant amount of food wasted in school meals, which likely mirrored what was happening in their homes,” she explained.
The teacher recognized the need to change this reality, as wasting food also means losing financial and environmental resources and establishing lifelong behavioral patterns. “It was crucial to assess food consumption and adopt better practices to avoid waste.”
The project started in 2021 with fifth-grade students and transformed their learning experience. Due to its success, it was soon expanded to include all students in the school. “The students took an active role in activities such as hosting talks, collecting food donations, creating educational materials like short films, videos, and flyers, and distributing these materials at school and in the community,” Patrícia said.
The school recorded a reduction of about 40% in food waste and saw changes in dietary habits. “Students are more mindful and responsible about their eating, consuming with greater respect, as evidenced by the reduced waste. They realized that their words and actions could make a difference in building a better, hunger-free world. They understood that change had to start with them and began thinking beyond the classroom.”
In practice
The project began with a diagnostic assessment of students’ prior knowledge on the topic. Activities included interactive sessions on the Sustainable Development Goals (SDGs), global hunger, and food waste statistics, along with surveys to assess dietary habits. Students were tasked with recording all the food they ate over a week and noting what was discarded.
They then researched the best ways to reduce food waste and created flyers with tips and drawings. To share their knowledge, they hosted talks for all classes in the school and distributed about 2,500 flyers to other schools, on buses, and in high-traffic areas. The group also organized food donation drives for families in need and produced a short film about food waste.
Challenges
The lack of awareness among students about the seriousness of food waste and the need for behavioral change were significant challenges. “To overcome this, we carried out educational and hands-on activities to raise awareness and motivate students to take action.”
Another challenge was involving families, as not all understood the importance of reducing waste. Meetings and events were organized to share information and encourage active participation.
Integrating the project into the school routine and curriculum was also demanding, as it required additional time and effort from teachers and students. Adjustments were made to schedules and lesson plans, and support was sought from other teachers and staff. This is an ongoing effort that requires dedication and continuous efforts to maintain.
Visibility
After being featured on the United Nations Brazil website and later in the press, the initiative gained national recognition, and students presented the project to the local government. Following the presentation, the municipal administration organized training sessions for principals and kitchen staff from other schools and shared the project with managers and staff from the other 118 municipal schools in Itajaí, which collectively serve around 400,000 meals per month.
The third-party company responsible for preparing school meals also participated in training sessions on practices to promote food reuse. For teacher Patrícia, community engagement was one of the most impactful aspects of the project, as it improved people’s quality of life through better consumption habits, fostering conscious attitudes that are influencing both youth and their families.
“Since the project began, I’ve heard stories from families who changed their habits and routines because of their children’s guidance. They are buying less, avoiding overstocking, wasting less, and making healthier choices,” she said.
