Tackling
Food Waste in Schools

Informing and empowering young minds

3 fun, engaging and informative workshops designed to empower, inspire, and inform young minds on how their food choices and actions impact on food waste, environment, diet, well-being, and finances.

The programme allows for participation of 30 pupils.

UK households throw away 6.6 Million Tonnes of food waste – yet over 2.5million people in the UK alone now rely on Foodbanks to help feed their families. (Statista 2021) .

This is both unsustainable and morally wrong.

A hands on cooking workshop for 15 pupils to learn about methods to plan, budget and preserve affordable foods to reduce food waste.

Includes visuals showcasing food waste and food poverty and the global environmental and social issues surrounding food.

Students will have opportunity to put their learning into practice with a task involving group work, discussion and sharing of learning outcomes.

The 15 pupils will then swap with the 15 pupils who first attended the Crack On & Cook! workshop.

Using surplus foods and items deemed past their best by the food industry, 15 pupils will participate in a hands-on cooking workshop to experience new flavours, textures, and cooking techniques.

Fresh Vegetables & salad is the most common type of food waste in the UK. Veg & salad makes up 28% of the total food wastage in the UK. (Wrap Study 2020).

Wonky carrots and curly courgettes have never tasted so good!

All food cooked is surplus /unwanted by the food industry that is re-distributed by Fareshare Greater Manchester based on New Smithfield Market.

The 15 pupils will then swap with the 15 pupils who first attended the Knowing Me, Knowing Food! workshop.

A trip for up to 30 pupils to visit a working farm, allotment, or surplus food redistributor.

To further highlight the extreme level of food wastage currently taking place, visits to Fareshare Greater Manchester where the volume of surplus food, that’s been saved, is seen first-hand.

The farm and allotment visit facilitates opportunity to gain a greater understanding of the food system and includes a cooking demonstration to sample site produce.

Should timings permit, we can try to arrange the field trip on the same day as the workshops. However, during the current COVID-19 restrictions due to, we would transfer the visit activities to a virtual delivery.

*Visits exclude travel arrangement planning and costs and at least 1 member of staff chaperoning.

All groups will be expected to abide by our Health & Safety policy.

The programme allows for participation of 30 pupils. Previous successful programmes enabled 15 pupils to simultaneously attend sessions 1 and 2 for one period, then the group swapped over to participate in their second activities.

Features to enhance cooking skills and grow an interest in the food industry.

Theme 1 – Ready Steady Cook

A fun and challenging 2hr part-participatory workshop for up to 30 pupils, using ingredients supplied by teachers! (30)

Theme 2 – Work Ready Workshop

2hr workshop to inform and inspire Yr10/11+ about work and training opportunities in the growing Green Industry (30)

Theme 3 – Takeaway vs Fakeaway using the unusable!

2hr part-participatory cooking workshop to highlight the nutritional and environmental benefits of cooking your own takeaways using the unusable! (30)