Project Presentation Planner

Crested Butte GAT Group

IB Youth Conference, Denver Colorado 2016
Project name

The Fate of Your Plate

Because of consumer mindsets and lack of awareness of the far-reaching impacts of food wastage, youth in the
community undervalue and waste food
Background: highlight the needs being addressed Mission & Objectives: what you want to achieve

Households waste 25% of food. Education

30-50% of food worldwide is wasted; half of the 4.4 1. Change consumer (youth) mindsets regarding the
billion food produced annually is wasted value of food.
North America and Europe grow 150 to 200% of the
2. Educate about the environmental impacts of food
food they need.
wastage.
of food produced is not consumed (40%)
Action
90-minute shower equals one hamburger.
Garbage bin full of hummus. 3. Achieve tangible solutions to reduce food wastage
Food waste in cafeterias increased 35% since the in this community.
passage of the Healthy Hungry Kids Act set forth by the
USDA
Food being wasted needs to be reduced
a. Diet change (less meat more grains and vegetables)
b. Portion control
c. Perception change (aesthetics)
Pre-consumer food waste
a. Vegetable and fruit aesthetics
b. Gleaning
Statistics
a. Animal agriculture water consumption ranges from
34 - 76 trillion gallons annually
b. Agriculture is responsible for 80-90% of US water
consumption
c. 2,500 gallons of water are needed to produce 1
pound of beef
d. Growing feed crops for livestock consumes 56% of
water in the US
Consumer food waste
a. Leftover food thrown out (Donations)
b. Label misunderstandings
Distributor food waste
a. Donation concerns (good Samaritan act)
b. Quality concerns
c. Social constructions (attractive foods are healthier
than unattractive)
Land Statistics
a. Livestock covers 45% of the earth's total land
b. Livestock feed occupies of the earth's ice-free land
Activities: how you will achieve your goals
Education
1. By showcasing the realities of those less
fortunate who experience food shortages
regularly. Using videos, images and stories of
such situations in the presentation. This will
appeals to the students emotions.
2. By explaining how the food production process
affects the environment and how wastage
represents an unnecessary desecration of the
earth. Breaking down the science to make it
understandable for the audience and
supporting it with throughout the presentation.
Action
3. By providing the target group concrete ways
they can reduce food waste both at school and
at home. Giving a detailed how to guide to
the interested teachers. Projects could include
starting a vegetable garden, implementing
composting bins, organizing a food recovery
program Prompting parents to support their
childrens initiatives with pamphlets that keep
them informed at home
Partners: groups or organizations willing to help
Global/ International/ City-wide
1. IB alumni
2. Religious institutions
3. Local media
4. Local farms
5. Soup kitchens
6. Supermarkets
Collaborators: include a short description of roles
Fellow IB students who are part of the action team
for this project
IB coordinator(s) serving as mentors and liaisons
between the action team and the school
administration/school board
Student body who are being educated to continue
and extend the efforts of the action team
School staff and teachers providing access to a
variety of resources such as guidance to culinary
students cooking meals with recollected food and
class space to germinate seeds before planting a
vegetable garden
Neighbors playing an indirect service role by
supplying the recollected wasted food
District food service provider or the private
cafeteria caterer located at your school
cooperating with you to reduce the food wastage
and in turn, benefitting by saving money on their
business expenditure
Timeline: when will key activities be completed
1. Researching Topic
2. Creating an action plan
3. Notify the school staff
4. Pre-survey
5. Schedule presentations
6. Arrange action projects
7. Post survey
8. Continue overseeing the project
Budget/Resources: funds and materials needed Evaluation: how you will measure success

Education: printing fliers, posters, and brochures to
raise awareness
Feeding the 5000 should come at no cost because
everything comes through volunteer work
Raised beds - donated from Home Depot/made of
scrap wood, cost of soil, fertilizer, seeds, water, etc.
Pre and Post Surveys
This survey pre and post project will show success by
getting data on what the youth thought on wasting food
before sharing information on food waste. Once
information is given to educate the youth on the actual
value of food then the same survey will be given to the
youth to see if they have changed their waste habits by
evaluating a difference in their responses on the survey.

Attitude Survey/Waste Survey (See below)

Communication: how can others learn more about your project (social media channels, links, etc)

1. Social media in order to connect and spread awareness

a. Facebook
b. Twitter @endfoodwasteIB, #chewswisely
2. Video (internationally, everybody record a little part of it)
3. Presentations (school assemblies, youth awareness in elementary schools)

Attitude Survey/Waste Survey Questions

1. Do you ever finish your lunch at school? 4. At home, what do you do with your leftovers?

A. Always. A. I never have leftovers.

B. Sometimes. B. I throw them away in the trash.
C. Never. C. I save it for later.
D. Other D. Other.

2. What do you do with what is left over? 5. What is your parents opinion on your leftover
food?
A. I never have leftovers.
B. Throw it away in the trash. A. They make me finish it.
C. Save and eat for later. B. They don't care.
D. Give it to a friend. C. They save it for later use.
E. Give it animals. D. Other.
F. Compost it.
6. What do you think about food waste?
3. If your leftovers are thrown away, why?
A. I don't know about it.
A. You didn't like the taste. B. I don't care about it .
B. You didn't like the way it looked. C. It's bad and I want a change.
C. You weren't hungry. D. Other.
D. You served too much and couldn't finish it.
E. Other.