School Food-Waste Project: Source Notes

The cafeteria threw away 18 kg of edible food during one week in April. Students surveyed 120 classmates about why food was left. Forty-eight percent said portions were sometimes too large, while 35% said they had too little time to finish lunch.

The cafeteria manager said that serving smaller portions first could reduce waste, because students could ask for more. She also warned that shorter lunch periods would make the problem worse.

Draft presentation

(1) Our school should reduce food waste. (2) The survey shows that portion size was the most common reason for leftovers. (3) Therefore, the cafeteria should begin with smaller portions. (4) A longer lunch period may also help students finish their meals. (5) We will measure the amount of edible food thrown away for four weeks after the changes.

Teacher's comment

Add the sentence below where it best fits: This second measure responds to the other major problem identified in the survey.

School Food-Waste Project: Source Notes

The cafeteria threw away 18 kg of edible food during one week in April. Students surveyed 120 classmates about why food was left. Forty-eight percent said portions were sometimes too large, while 35% said they had too little time to finish lunch.

The cafeteria manager said that serving smaller portions first could reduce waste, because students could ask for more. She also warned that shorter lunch periods would make the problem worse.

Draft presentation

(1) Our school should reduce food waste. (2) The survey shows that portion size was the most common reason for leftovers. (3) Therefore, the cafeteria should begin with smaller portions. (4) A longer lunch period may also help students finish their meals. (5) We will measure the amount of edible food thrown away for four weeks after the changes.

Teacher's comment

Add the sentence below where it best fits: This second measure responds to the other major problem identified in the survey.