Active learning toward food-waste prevention: an educational program for college students

According to the World Bank and FAO, almost 30% of the total amount of food produced is lost or wasted along the food supply chain (FSC), meaning that around 1.3 billion tonnes of food per year do not reach the final consumers. These data denote the need for immediate and resolute interventions. Food waste implies numerous consequences, such as diffused hunger, unfair food distribution, or elevated GHG emissions, affecting our society in every aspect of sustainability. Despite being a worldwide issue, data are often ambiguous, due to their complexity and a diffused lack of knowledge. Developed countries (i.e. North America and Europe) generally observe a higher amount of food waste, which notably occurs at a micro level within households. Studies have tried to understand the causes of such approaches toward food, and despite the lack of shared definitions, the reasons lay usually in wrong habits, lack of awareness, lack of culinary skills, etc. Consequently, reasonable solutions are interventions to spur behavioral change and a higher level of awareness toward this issue. This work will focus, therefore, on the design of a project proposal to support university students in reducing and preventing their food waste practices.