Sustainability

3. Explain:

Answer the following questions using the information you learned in the Food Utilization Challenge lab activity.

1. What perishable items have the longest shelf life? 2. What perishable items cost the most money? 3. Which perishable items have the most uses or can be prepared and stored in various ways?

4. How can a recipe be modified to prevent food waste? 5. How are perishable items properly stored for later use?

4. Elaborate/Extend:

• You or a group assigned by your teacher are to create a food waste public service announcement (PSA) poster (digitally using a tool such as Canva.com or manually) that illustrates key points about food waste. • You may use this PSA Poster Planning Guide if desired. You may find the following links helpful as you prepare an effective public service announcement poster. • How to Create the Perfect Public Service Announcement • 11 Simple Tips to Creating an Effective Ad • Your information must be current and accurate. Start your research with the following links: • 11 practical ways you can reduce food waste and save money • 20 Easy Ways to Reduce Your Food Waste • Food Waste FAQs • How Much Food Do We Waste? Probably More Than You Think

• Work with your teacher to find the best way to share your PSA with the intended audience.

• As people view your display, listen closely to their comments and the questions they may ask. Is your communication effective?

5. Evaluate:

(3) Exceeds Expectations My 3-5 minute informative video explained the global problem of food waste and included 5-6 tips that could be utilized to reduce food waste. Additionally, I supported my video with research-based/literature- based resources. Specifically, my video demonstrated me using proper procedures in freezing a raw ingredient

(2) Meets Expectations My 3-5 minute informative video explained the global problem of food waste and included 5-6 tips that could be utilized to reduce food waste. Specifically, my video demonstrated me using proper procedures in freezing a raw ingredient and preparing a leftover food item for consumption.

(1) Developing Toward Expectations My video lacked specific informative information to clearly explain the global problem of food waste or did not include 5-6 tips that could be utilized to reduce food waste. My video demonstrates me using proper procedures in freezing a raw ingredient and preparing a leftover food item for consumption, but I missed one or more procedures for proper food handling.

My hand-drawn flow chart depicted