Food Waste-Reduction Projects

The 'WasteZero' initiative, spearheaded by Appleby College students Dyanne Jiang and Myra Datta, has significantly reduced food waste in their school cafeteria by 57%. Motivated by the environmental impact of uneaten food -- responsible for 10% of global greenhouse gas emissions -- the project cut monthly lunch waste from 630 kilograms to just 269 kilograms between September 2023 and June 2024, preventing nearly 700 kilograms of emissions.

Through monthly presentations, goal-setting, and hands-on awareness campaigns, the students encouraged peers to take smaller portions and avoid overloading plates. Kitchen staff were trained to serve manageable portions, while rewards like ice cream sandwiches further motivated the school community.

Now recognized by the Halton Environmental Network, WasteZero continues to evolve, with efforts to share insights with other schools. The project demonstrates how small actions, like mindful food consumption, can create meaningful environmental change, setting an example for schools nationwide.

Image Credit: Tracey Pearce-Dawson/Appleby College