Sustainability

3. As a group, look over the items available for 3-5 minutes. • Compare the items as to where they were stored, why they were stored in that location, etc. • Check the list of ingredients. Are there preservatives added? • Is there an expiration date? You may wish for students to make a data table containing the list of food items and their observations. 4. Assess the Cost Sheet of the perishable items (the first two columns are completed based on food items purchased for the lab). This sheet is available in the resource section of this lesson. You do not need to make it up yourself. All perishable items were purchased two days ago. • Refer to pages 4-9 of this Food Storage Chart and Still Tasty website. • Determine which perishable items need to be used first based on cost, shelf life, and versatility. • Complete the last three columns of the Cost Sheet. This data will be necessary for the next several steps of this lesson so stress to the students the importance of it. 6. Brainstorm a list of lab possibilities (may use the Internet and classroom resources if desired) to prepare a dish or two using available ingredients. Properly store some perishable items for later use. You may need to place parameters on their selection based on time and available equipment. 7. In order to eliminate food waste, determine any substitutions or adjustments to be made based on available ingredients on hand, e.g., using Rice Krispies as a filler/binder for a meatloaf instead of crackers. Encourage internet research for substitutions. They may find it helpful to explore food items specifically intended for hiking and camping. 8. You are not required to use the entire amount of all perishable items, but you are required to properly store the leftover and unused ingredients for future use. Use the following resources to determine how to store unused perishable items: • How to Freeze It: The Right Way to Store Meat, Produce, and More • Food Storage Chart • Still Tasty Encourage students to explore alternatives. “Putting it in the ‘fridge” is certainly not the only option. Also consider food preservation techniques before the age of refrigeration such as canning, drying, and salting. Why are these methods not used more widely today? 9. After evaluating alternatives, select a dish to prepare and plate in the allotted time frame allowed. The following Google Doc may be used, if desired, to assist planning for the lab. Lab Planning Sheet - Minimizing Food Waste 5. Determine the use by dates. •

10. Prepare chosen dishes in the allotted time.