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Two students weighing food, with this week's weighing results in the background
Image by Srednja lesarska šola Maribor

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Reducing Food Waste in the School Cafeteria

To reduce food waste, the Secondary School of Wood and Forestry Maribor in Slovenia began weighing discarded food daily and displaying the results on a poster. This simple yet effective method raised awareness and encouraged behavioral change among students and staff.

Key People and Partners Involved

  • Teachers
  • Students
  • School kitchen/cafeteria staff
  • School administration

Description of the practice

At the Secondary School of Wood and Forestry Maribor in Slovenia, a practical initiative was launched to tackle the issue of food waste in the school cafeteria. As part of the GreenVET project — which explores sustainable development opportunities for vocational education and training (VET) institutions — the school began measuring food waste daily starting April 1st. Each day, the discarded food was weighed and the results were recorded and displayed on a poster in a visible location.

This visual representation of waste helped raise awareness among students and staff about the scale of the problem. It also sparked conversations about sustainability and personal responsibility. The initiative encouraged everyone to reflect on their food choices and portion sizes, fostering a culture of mindfulness and accountability.

The project quickly showed measurable results. In just the second week of implementation, food waste had decreased by 26.2 kg. This success demonstrated the power of simple, transparent actions in driving change. The school continues to monitor waste and promote sustainable habits, aiming for continuous improvement.

Where it’s being implemented

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    Impact and Results

    • Increased awareness of food waste among students and staff
    • Reduction in food waste
    • Improved communication between kitchen staff and students
    • More personalized portion sizes
    • Integration of sustainability into school culture

    Implementation Tips and Insights

    • Weigh food waste daily and display the results publicly
    • Involve students in the measurement and awareness process
    • Use posters or visual tools to communicate progress
    • Adjust portion sizes based on individual preferences
    • Celebrate milestones to keep motivation high