COMBATING FOOD WASTAGE IN
SCHOOLS
THEME: SUSTAINABLE DEVELOPMENT GOAL 12 – RESPONSIBLE CONSUMPTION AND PRODUCTION
Presented by: Rudrasingh Sawani
Introduction to the SDGs
• The Sustainable Development Goals (SDGs) are a set of
17 global goals set by the United Nations.
• They aim to end poverty, protect the planet, and ensure
prosperity for all by 2030.
• Each goal has specific targets to be achieved.SDGs are
interconnected – addressing one can help solve others
too.
Selected SDG – Goal 12
• Goal 12: Ensure sustainable consumption and production
patterns.
• Focuses on reducing waste, increasing resource
efficiency, and encouraging sustainability in industries
and daily life.
• Related to issues such as food loss, recycling, waste
management, and eco-conscious behavior.
Real-World Problem Identified
• Problem: Food Wastage in Schools and Communities
• A significant amount of food is wasted daily in school
canteens and households.
• This not only leads to resource wastage but also
contributes to environmental problems.
Explanation of the Real-World
Problem
• Observations: Uneaten food is thrown away after lunch
periods in school.
• Reasons: Overserving, picky eating, lack of awareness
about food value.
• Community Impact: Increased organic waste,
unnecessary energy and water usage during food
production.
Root Causes
• Lack of awareness among students and families about
food wastage.
• No measurement or tracking of wasted food.
• Inadequate storage and planning by school kitchens.
• Cultural attitudes encouraging excess.
Suggested Practical Solutions
• Conduct awareness campaigns and presentations on food
sustainability.
• Introduce a "Clean Plate Challenge" to encourage
finishing meals.
• Provide smaller, adjustable portion sizes in school
canteens.
• Organize leftover food donation or composting programs.
• Encourage parents to teach mindful eating at home.
Activities Conducted
• Surveyed students and staff about food habits.
• Created posters and social media content encouraging
food saving.
• Held a "No Food Waste Week" in school.
• Collected data on food waste before and after campaign.
Conclusion and Learning
• Findings: Awareness significantly reduced food waste by
30% in one week.
• Personal Learning: Small actions have a huge impact;
teamwork and communication matter.
• SDG Connection: Learned how responsible consumption
helps meet other goals like Zero Hunger and Climate
Action.