Anti-waste operation at Woippy secondary school: use less and classify better, child’s play

A student awareness day against food waste was held this Thursday at the Pierre Mendès-France college in Woippy: waste after the meal was separated and weighed, to make university students aware of the weight of food produced, cooked and, Finally, thrown in the trash. The Moselle departmental council, which administers the faculties and notably the department’s 70 canteensestimated in 2017 that a third of the food purchased to prepare meals at colleges ended up in waste, that is, 2 million euros.

Only help yourself to what you are going to eat

On this Thursday’s menu, sauerkraut! Cabbage is presented separately from potatoes and sausages, and If you don’t like it, you don’t need to get it. The canteen staff pays attention to the quantities served. “We prefer to serve less, knowing that at the end of the meal, children who finish their plate can order the “rab” and have an extra round.“, smiles Alexandra Doradoux, general secretary of the school. In self-service starters and desserts, students only serve themselves if they want, and an adult alerts them when the quantity seems disproportionate.

The boss, try to adapt your menus : unsurprisingly, we will throw less food away on chips or pasta days, but Michel Ziehl is sometimes right to be bold! “Last time I made cream sauce. I had a big doubt! But in the end it went very well“. The chef sometimes gives other tips: “Few young people eat broccoli alone. But mixed with rice, they like it better“.

The little that is not eaten: in composting

At the end of the meal, eco-delegates are positioned at the classification table, to raise awareness among his companions. Arthur details the contents of the buckets in front of him: “One for water that has not been drunk, one for bread, one for eggs, meat and dairy products (meat products, editor’s note), one for vegetables and fruits, one for paper towels and the last for inert waste: plastic or metal packaging“. And Oscar is not happy: there are still many classification errors: “We have meat and cabbage, or napkins in the inert trash! If they make a mistake, they dip their hand into the bucket to collect the waste and put it back in the right place.“.

It works! These 6th year students have I already understood the lesson well : “I appreciate this initiative, there are a lot of people making a mess“, believes Louis.”They know they don’t like this dish, but they serve it anyway and then throw it away“, laments Emma.”When we throw it away, farmers work in vain!“, exclaims Hugo. And Sacha adds: “There are poor people who have nothing to eat“…

Evaluation at the end of the meal: the little Woippicians are good students. Only 60 grams of bread ended up in the bucket. Just under 4 kilograms of meat scraps were not consumed. Vegetable residues represented 5.8 kilos. Packaging: 1.5 kilos. And 12 and a half liters of water were recovered. On the scale of 210 half-board students, this represents just 6 centimeters per child. In total, accounting for the waste produced during meal preparation and the food that was not served, we totaled less than 63 grams of waste per child. Half less than the national average, which is 120 grams!

Eco-delegates ensure that screening instructions are followed.
Eco-delegates ensure that screening instructions are followed. © Radio France
Julie Seniura

2 million euros worth of food bought and thrown away every year

High school students still have a few weeks to fully understand the grading instructions because the compost will be placed next January at your establishment. “There are even colleges that have chickens and donate leftover food to them.“, specifies Anne Stémart, vice-president of the Moselle department responsible for faculties.

24,000 meals are prepared every day in Moselle’s school canteens. Last year, the Department also created a anti-waste competition : schools compete against those who throw away as little as possible. The winner of the first edition was the Gabriel Pierné school in Sainte-Marie-aux-Chênes. And participating establishments commit to competing again every year, to try to do better than the previous year!

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