Workshops delivered at Schools, Libraries, and Community Centres
Over 968 Adults and Children Reached
Over 262 Food waste reduction Actions Collectively Adopted
Globally, more than 33% of food produced each year goes to waste. The average family of four spends more than $3000 each year on food that is not eaten.
Wasting food means wasting everthing that went into producing it - water, energy, labor, wildlife habitat and money!
Food in landfills decomposes to release methane, which contributes to climate change.
Reducing food waste is one of the simplest and most powerful actions you can take to save money and lower your carbon footprint!
Keen to champion food waste reduction in your family, school, workplace or community? Get inspired by the stories below and reach out to EcoPlay Challenge for creative ways to generate impact! Every action matters!
What School Teachers Are Saying
“I think your workshop really helped with general motivation and participation in initiatives that we are trying to establish/revive here, and it gave the kids new ideas to think about for action.
The kids have been more involved in growing our garden here at school
They are active leaders during Enviro lessons with their regular classes
We made the same soup with all the senior classes, and it was a great way to highlight how we can use leftover greens blended up
Our worm farm scrap collection is up and going now.”
— Annie (Oranga School, Auckland)
“The students loved the practical food practice part at the end and the games and bingo. They were also impressed by how cardboard was repurposed into take-home learning to save paper. The Enviro learners are now committed to increasing awareness around food waste at our school.”
— Yubin (Stonefields School, Auckland)
“Liked the interactive and hand on activities that students did, the cooking session, and clear messages around the topic of Reducing Waste. Our students have included a write-up of the workshop in their school newsletter to raise awareness of why food waste reduction matters.”
— Anshuma (May Road School, Auckland)
“Very hands on workshop. We will extend learning by looking at food wastage in upcoming food lessons.”
— Jacqueline (Lynfield College, Auckland)
Our Parent Food Superstars
“I set up a use-first shelf in the fridge, and we used it to plan our meals for the week, which was useful. Following on from that, when we were doing our menu planning for the week, we considered the products that would only be partially used, and planned remaining meals around that. e.g. We were going to make chicken and leek pie as leek had been cheap that week. As that uses sour cream, we then planned to make pumpkin soup for a meal, and have wedges with another meal so all the sour cream would be used up. The added bonus, our fridge now has less partially finished 4 products in it. We are still using the 'eat me first' stickers for our EasiYo yoghurt containers so we are reminded to finish that one before starting the next which is working well. When we have extra apples, we have been stewing them to go with breakfast. I am also keeping an eye on the clearance fruit at the local fruit and vege shop so we can make use of that, too.”
— Jo
“I've planned with my vegetable shopping, so I don't buy too many vegetables that are easy to be spoiled. I've reviewed the can goods in the pantry and the things in the fridge. I've put the oldest ones at the front to remind me to use first. So far I've learned how to keep avocados and tofu longer. My son is now aware that he can not just open many snack packs that he likes. He needs to finish a few packages first before opening others.”
— Joyce
“My new ‘habits’ perhaps ended up being more in the use leftovers rather than use food scraps. But we did few things that worked really well and that we will for sure continue with. 1. Leftover Rice (which we often have). Mixed them with some sesame oil and soy sauce and put them into the oven (180 degrees C for 30 minutes). And it become these crispy rice we used in salad. The kids love it.
2. Using the leftover sourdough from when I bake. Mix it with some dressing and a bit of flour and oil. Sprinkle with seasalt. Into the over (180 degrees C for 20 minutes). So easy and yummy.
3. Potato peels. Mix with oil and salt and put in the oven till they are crisp. The kids and I love these as a pre-dinner snack. I also tried putting the tired vegetables in cold water. As this couldn’t completely save them, I cut them to pieces and fried them. Not rocket science, but still good.”
— Kristine
“I have been more diligent about taking leftovers home - I've done this twice in the last month, plus I keep a small lidded container in the car. I've been more careful too about food waste, e.g. I've frozen a roast chicken carcass for stock/soup, and will cook it up once I have 2 or 3. Also I've planted 2 red onions that were sprouting into my vege garden and hopefully will get more onions or even just use the green tops…. We had some trees trimmed last week and I asked for the mulch so I can use it as mulch in the garden and also in my compost bin.”
— Robyn
Youth Food Stars Inspiring Others
Ryan has set up a garden at home, starting with spinach, parsley, spring onions and mint.
Xavier has had a conversation with his parents and they are looking at spring time to start a garden that Xavier can look after.
Jugaud has spoken to mum about using a plot in the garden and is still in the planning stages.
Ahana has been freezing fruit such as strawberries so that it can be used in a few months when out of season. She has used some already for smoothies.
Parv has been planning weekly meals with his dad and from that they have found that the weekly shopping is cheaper and that they don’t throw as much away.
Artin has been working with his little brother in eating all his meals and if he's not finished them he puts them in the fridge for later rather than having a snack.
Ann has been talking to her grandad who is a farmer and he explains that he uses food waste to help as fertilizers for other crops and plants.
Fiona has been making fried rice at home with leftovers and all of the family have enjoyed the meal.
Tatyana tried chaat masala for the first time at the workshop, loved it, and has been inspired to use it in various dishes at home.
Min gained the confidence to make lasagne by herself after the fun game where they created meals with various pantry ingredients.
