ELIMINATING TRAYS IN THE CAFETERIA: BENEFITS TO THE PLANET AND TO ECONOMIC COSTS

Dianne Marquart, Jefferson College
Author Profile
Initial Publication Date: June 6, 2018

Summary

Students will collect data and information on the use of food trays in the cafeteria. They will analyze the environmental and cost benefits of eliminating food trays in the cafeteria and prepare a written report of their findings. To conclude the project, they will make a presentation to the college president.

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Learning Goals

Students will learn to
- Collect data and information about the use of food trays in the cafeteria
- Estimate daily energy, manpower, facility and material costs of using food trays
- Estimate the daily environmental impact of using food trays
- Perform cost analysis using spreadsheets
-Make a written report and presentation of the results


Prepares students to build effective coalitions
Engages students in civil discourse/ communications that lead to more effective decisions
Catalyzes collective actions
Investigate real world data


It advances student literacy around sustainability issues.
Encourages self-reflection and personal development of their voice for solving societal challenges
Promote creative visioning around sustainable futures


critical thinking, data analysis, synthesis of ideas, model development

Context for Use

This project can be used in Quantitative Reasoning, Liberal Arts Mathematics, Intermediate Algebra or College Algebra class. It can be done in class over several classes and/or used as a group project outside of class.

Description and Teaching Materials

Faculty needs to provide data
-Defining carbon footprint and C02 emissions.
-Unit information for measuring energy costs.
Students must research
-Food waste in the cafeteria with and without using food trays
-Data on other colleges that have eliminated using food trays in dining services
-Information on the processes used to maintain food trays in the cafeteria




Teaching Notes and Tips

Faculty needs to provide data
-Defining carbon footprint and C02 emissions.
-Unit information for measuring energy costs.
Students must research
-Food waste in the cafeteria with and without using food trays
-Data on other colleges that have eliminated using food trays in dining services
-Information on the processes used to maintain food trays in the cafeteria

Assessment

Students' written reports and presentations will be assessed using rubrics.

References and Resources

Food service company
College Food Service Director
Other colleges who have eliminated the use of food trays in cafeterias
C02 emissions calculator


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