Example from Institut Ciutat de Balaguer
Last updated
Last updated
The food repurposing workshop at Balaguer Institute was designed to raise awareness and educate students on the importance of sustainability and proper food waste management. Students created cleaning products using citrus food waste and other recycled materials, in collaboration with local supermarkets like CAPRABO and PLUSFRESC, demonstrating sustainable practices within their immediate environment.
Raise awareness and promote the importance of food repurposing and caring for the planet.
Educate on sustainable food waste management.
Create sustainable cleaning products using food waste.
Encourage community collaboration on sustainability projects.
Table Discussion Activity: Students sat around a central sheet where they discussed and wrote down their conclusions on key questions related to food waste. The questions included: "Have you ever wondered what happens to the food we throw away?", "Do you think we waste too much food in our society?", and "What do you think are the consequences of food waste on a local and global scale?" These questions addressed topics such as societal perceptions of waste, personal actions, and the global consequences of food waste.
In discussing whether we waste too much food in our society, students identified that one potential solution could be to improve organization at events like family gatherings or buffets, even suggesting that people should pay for any leftover food on their plates as a way to raise awareness. They also mentioned that certain influencers and content creators, like the YouTuber "Howtobasic," contribute to food waste by promoting irresponsible behaviors. On the positive side, they valued apps like Too Good To Go, which allow people to purchase surplus food at low cost, as an effective tool for reducing waste.
Regarding what happens to the food we throw away, students concluded that improving waste separation, both at home and in restaurants, is crucial. They suggested that this food could be redirected to food repurposing organizations, used for pet feed, or composted to fertilize fields. Additionally, they highlighted the potential of food waste to generate biomass and energy. They recognized that increasing amounts of food in landfills, without proper management, create space and pollution issues.
As for the local and global consequences of food waste, students noted that this issue has a negative economic impact, as a lot is spent on food that ultimately gets discarded. They explained that, due to globalization, local food is often replaced by imports, which increases waste during transportation and distribution. They also mentioned that food waste contributes to climate change, affecting water resources and agriculture. Additionally, they identified that food waste promotes intensive agriculture, which exploits both natural resources and labor. Finally, they reflected on how food waste could exacerbate global inequality, leading to food shortages and potential conflicts in other parts of the world.
The students prepared and presented infographics to social stakeholders, detailing the key aspects of the project and highlighting the environmental benefits of sustainable cleaning products. These infographics were carefully designed to be informative, visually appealing, and persuasive, enabling a thorough evaluation of the students' understanding of the problem and their proposed solution. Additionally, this exercise demonstrated their ability to communicate effectively and persuade stakeholders about the importance of their involvement in the initiative and the positive impact they can collectively create in the community.
To obtain citrus peels, both students and teachers contributed by bringing them directly to the school. For citrus fruits with pulp, partner collaborators were contacted to acquire fruit no longer suitable for consumption. The CAPRABO and PLUSFRESC chains confirmed their support for this initiative, and it was agreed to collect the spoiled citrus fruits every Monday morning during recess, following their weekend discard.
The co-creation process began with forming groups of 2 to 3 students, who were responsible for gathering all the pre-collected food waste. From these materials, each group researched and experimented with various recipes to create homemade cleaning products using food waste as primary ingredients. Collaboration among the groups was essential, as they shared ideas and creativity to develop innovative, effective, and environmentally friendly formulas.
Before starting the experimentation phase, students prepared a citrus vinegar that could be used directly or as an ingredient in other cleaning formulations. This vinegar is especially effective for removing mineral-based residues, such as lime and rust. It was made with citrus peels (orange, lemon, mandarin, lime) and aromatic herbs (rosemary, sage, bay leaves), along with white cleaning vinegar.
For preparation, they covered the citrus peels with vinegar in a wide-mouthed glass jar, covering it with a cloth and rubber band to allow fermentation gases to evaporate. They left the mixture to macerate for 2 to 4 weeks in a dark place, then strained the liquid, discarding the peels in the composter or with other organic waste.
Later, students paired up or formed groups of three and distributed the preparations for experimentation. Each group recorded their own "influencer-style" videos to document and explain the process of making each product. After the products had rested for the necessary time, they evaluated their effectiveness and discussed potential adjustments to improve the results.
Each group carefully labeled their products and selected recycled containers to present their samples. After the appropriate resting period, they evaluated the effectiveness of each product and discussed possible adjustments to optimize results. Subsequently, they offered their cleaning products to interested sectors within the community, providing these items to the school’s maintenance staff and laboratories. Finally, they shared the entire process on social media, thanking everyone who collaborated on the project and highlighting the impact of their work within the community.
At the end of the project, students reflected on what they had learned and documented how their awareness regarding food waste had changed. They expressed a commitment to take concrete actions from now on to reduce waste and promote sustainable practices in their daily lives. Here are some labels designed by the students. Notably, the brand name is "Environmentalists: Where Everything Can Have a Second Life."
En seguida algunas de las conclusiones personales;
