Biology Lesson Focuses on Reducing Food Waste and Saving Resources

During biology lessons, 9th-grade students, together with biology teacher Digna Prodniece, explored the topic “Saving Resources by Reducing Food Waste.” Students searched for answers to questions such as what food waste is, why it occurs, and what its consequences are. They also proposed their own solutions for reducing food waste in the school cafeteria.

A particularly important part of the lesson was a meeting with the school cafeteria manager Atis Šņepsts and the cafeteria staff. The students had prepared questions in advance to find out how portion sizes are planned, what the most common reasons for food leftovers are, and what happens to uneaten food. The cafeteria staff shared their everyday experiences, speaking about challenges in menu planning, food storage, and eating habits. Students learned that food waste often occurs not only because portions are left uneaten, but also because students choose meals without carefully considering portion size or their own preferences.

The meeting encouraged mutual understanding: students gained a better insight into the specifics of kitchen work, while the cafeteria staff appreciated the students’ interest and initiative. As a result of the discussion, several ideas for future action emerged, including informational posters about saving food, a survey on students’ favorite meals, and regular discussions between students and kitchen staff.

This meeting made the learning process especially valuable, as students not only acquired theoretical knowledge but also experienced real cooperation and active participation in improving school life.

At the end of the lesson, students acknowledged that even small changes in daily habits can significantly reduce food waste both at home and at school.

Overall, the lesson was informative, practical, and motivating, promoting students’ critical thinking and active involvement in creating a sustainable environment.

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