Children prepare their own snacks by cutting and forecasting portions, and choose from a small buffet with clear limits on how much they can take. They serve themselves smaller portions in the canteen, grow their own vegetables for tasting activities, and learn to set the table, clean up and discuss why food should not be wasted. Through these hands-on routines, children build practical skills, reduce leftovers and develop mindful, responsible eating habits.

Students learn to reduce food waste through responsible portioning and composting leftover food. Teachers and childern both take part in awareness raising lessons to learn the value of food. Teachers, staff, and families work together to build sustainable everyday habits.

Students developed a crunchy cracker in which water is replaced by whey from the school’s cheese production. This transforms a by-product that was previously discarded into a valuable ingredient. The project raises awareness of resource use and shows how innovative foods can be created from leftovers. 

Students explore global hunger and food waste through geography and ICT lessons. They create videos and interviews to share their findings with the school community. The project strengthens awareness of food value and encourages waste reduction in the canteen.

Students monitor uneaten and wasted food in the school canteen and choose between standard or reduced portions to prevent waste. Through nutrition education, they learn to make informed food choices and understand the value of food. The project - which is easily replicable - actively involves teachers, families, and canteen staff, making the entire school community part of the change.

The project teaches children that food waste is a serious global issue and that many people suffer from hunger. Students monitored their own food habits, talked with parents and school canteen staff, and learned to take only as much food as they would really eat. The goal is to build a lasting respect for food and encourage thoughtful, responsible behaviour during every meal.

Students take active roles during lunchtime by setting tables, serving water, and portioning food independently. This approach reduces food waste, improves class atmosphere, and encourages children to try new flavours. The project also promotes social skills, autonomy, and awareness of different eating habits.

Teachers apply several food-waste-reducing practices in the daily routine like ensuring sufficient time for meals, continuous breakfast within a flexible time frame. From the breakfast basket the children take only as much as they need, and at lunch the older children serve themselves from the dishes placed on their table — they may ask for a tasting portion and choose between small or large servings.

The Parent Council launched a comprehensive survey among students, parents, and staff to understand satisfaction with the school canteen and identify opportunities to improve food quality and reduce waste. Based on more than 300 responses, the project expanded its focus to four key areas: better meals, lower food waste, deeper awareness of how food reaches the plate, and improved relationships with the kitchen staff. The initiative strengthens cooperation within the school community and promotes healthier, more sustainable and respectful eating habits.

A student team explored how flaxseed press cake, often considered a waste product, can be turned into nutritious foods like pudding, spreads, a Nutella alternative and energy balls. Through experiments and recipe development, they demonstrated that by-products can have high nutritional value. The project strengthens awareness of sustainable eating and creative upcycling in the kitchen. 

Students grow seedlings and exchange or donate them during a public swap event. QR codes on each plant show recipes to avoid waste. The project builds community and teaches sharing, plant care, and zero-waste thinking.

The project educates and inspires children to reduce food waste through playful, experiential learning and creative multimedia activities. Children explore how food is grown, learn to value resources, and discover how leftover food can be used meaningfully through videos, songs, workshops and hands-on tasks. Step by step, they develop sustainable habits, waste less food and take these values beyond the kindergarten into their families and everyday life.

Students collect organic waste to feed the worms in the school’s worm box, creating nutrient-rich compost for the school plants. This teaches them responsible waste management and the basics of sustainable resource cycles. The project also reduces school waste and helps students connect with small living organisms.  

Teachers and students discuss food waste regularly and explore why food is often discarded in their school canteen. The project encourages children to reflect on their own behaviour and understand how they personally can help reduce waste. Through conversations, observations and awareness activities, the school aims to build more responsible attitudes toward food and everyday consumption.

Children learn healthy eating habits by growing tomatoes from seed, caring for the plants, and turning the harvest into tomato sauce. The project teaches respect for food, and helps children understand where food comes from. Through gardening and hands-on activities, students become more mindful of nature and their daily food choices.

Newcomers are welcomed with a small tasting bites, made from leftover food such as bread, or fruit creatively reused — for example as toast or fruity biscuits. Children take part in gardening, composting and selective waste collection, while project days involve families in activities such as making pickles together. Parents are also engaged through a sustainability wall in the kindergarten, where they can share ideas and good practices.

The children prepare healthy holiday treats using fair-trade cocoa and natural sweeteners. As the children work with the ingredients, they develop fine motor skills and express their creativity in shaping and decorating the sweets. They also learn about the value and reuse of ingredients and apply creative solutions for packaging, which can be useful in home environmnet as well.

Two ninth-grade students investigate why food is wasted in their school canteen by collecting data on meal popularity and observing consumption patterns. They consult with staff, analyse possible improvements, and prepare both a workshop and a website to share their findings. The ongoing project aims to uncover the root causes of food waste and develop practical solutions to reduce it for the whole school community.

The project aimed to reduce food waste in the school canteen through an inquiry-based learning approach involving questions, hypotheses and experiments. Students measured food leftovers, analysed which meals were least favourite, worked with the canteen staff and conducted workshops showing how tasty snacks can be made from leftover ingredients. The project strengthened awareness of food waste, improved communication with the canteen and encouraged pupils to appreciate food and minimise waste in everyday school life.

Students cooked with rescued food, revitalised an herb spiral and created an information video and media articles. The combination of theory, hands-on experience and independent planning led to noticeable behavioural changes at school and at home. The project will be continued, expanded and repeated with future classes.  

Uneaten lunches are packaged safely and donated to a local charity. Students monitor leftovers and learn how daily choices affect waste. The project connects waste reduction with meaningful social support.

Students help monitor food leftovers, experiment with portion sizes, and learn about food waste through targeted lessons. The project increases awareness on the value of food and on the impact of food waste. By choosing reduced portions and trying new foods, children waste less and gain confidence in making sustainable eating choices.

Children learn what food waste is and how to prevent it through playful activities and experiments. They practice portion control, creative reuse of leftovers, and composting. The project builds long-lasting sustainable habits and strengthens cooperation with families.

Students repurpose leftover canteen food by donating it to a local henhouse and create recipes using “fridge-clearing” ingredients. They plant vegetables at school and explore themes like short supply chains, sustainability, and local ecosystems. The project strengthens responsibility, creativity, and civic engagement among children and families.

The school investigates why students waste food and found that parental habits strongly influence what children eat. By inviting parents to join a school lunch, the project aims to show how the canteen works and encourage families to let children choose their own meals responsibly. This strengthens cooperation between school and parents and supports efforts to reduce food waste and promote healthier, more sustainable eating.

The school runs daily breakfast clubs where students take small portions and can return for more. Leftovers dropped by around 70% thanks to tasting encouragement and peer support. The initiative improves attendance, mood, and healthy eating.

Children choose their own portion sizes and monitor how much they really eat. Together with the cook, they discuss leftovers and learn how to reduce them. This builds responsibility and healthier eating habits.

The school composts snack leftovers using an indoor worm bin and uses the compost to enrich the school garden. Children experience the full cycle from food scraps to fertile soil and finally to harvesting their own vegetables. This builds a deep understanding of sustainability, waste reduction and the value of natural resources.  

The project teaches young children to value food, understand where it comes from and realise that nothing appears “by itself”. Through self-serving meals, gardening, herb harvesting and simple cooking activities, children learn independence, responsibility and respect for nature and their own work. Step by step, they waste less food, become more mindful eaters and see how their actions can even help others through charity activities.

All pupils join activities about food systems, smart shopping, and leftover reduction. Students create posters, comics, and seed banks while measuring canteen waste. The project links practical behaviour change with environmental education.

After learning from a travelling exhibition and other materials, students planted a hedge with a local organic farmer and discussed Fairtrade using organic bananas. They conducted a family survey and produced an information sheet for the local community. The project fosters sustainable thinking, raises awareness about fair consumption and connects learning with hands-on environmental action.  

The school grows vegetables, measures leftovers, and runs a self-service salad bar to reduce waste. Students learn about composting, food preparation, and sustainability. These hands-on activities increase food appreciation and cut waste.