Preparation

• Visual aids (charts or infographics on food waste statistics in the U.S.)

• Measuring cups, plates, and bowls for portion demonstration

• Ingredients for a simple recipe (optional for hands-on activity)

• Handouts with tips and guidelines on portion control

• Multimedia equipment for video or slideshow presentations

3. Lesson Structure

Introduction (10 minutes)

1. Engage:

   • Begin with a question: “Have you ever thrown away food because you served or cooked too much?”

   • Show a quick video or infographic on food waste in America (e.g., "America’s Food Waste Problem" from a reliable source like the EPA or USDA).

2. Discuss:

   • Highlight key statistics:

     • 30–40% of food in the U.S. is wasted.

     • Food waste contributes to greenhouse gas emissions.

   • Connect food waste to environmental sustainability, cost savings, and resource management.

Direct Instruction (20 minutes)

1. Why Portion Control Matters:

   • Discuss the common causes of food waste:

     • Over-serving portions.

     • Cooking more than needed.

     • Taking large amounts at buffets, restaurants, and parties

   • Explain the environmental, economic, and ethical reasons for reducing food waste.

2. Demonstrating Portion Control:

   • Use measuring cups and plates to show proper portion sizes for different foods.

   • Discuss factors affecting portion size (age, activity level, food type).

3. Practical Tips for Managing Portions:

   • Plan meals with a weekly menu.

   • Use smaller plates to naturally limit portion sizes.

   • Store leftovers properly for later consumption.

   • Teach “start small and add more if needed.”

Hands-On Activity (15 minutes)

1. Group Exercise:

   • Divide students into small groups and provide ingredients for a simple recipe (e.g., fruit salad or sandwich).

   • Ask each group to measure ingredients based on serving sizes for 2–3 people.

2. Reflection:

   • Discuss how the activity helped them think about portion sizes.

   • Share ideas for applying this in everyday life.

Reflection (15 minutes)

1. Recap:

   • Review key points from the lesson.

   • Reiterate the benefits of portion control in reducing food waste.

2. Action Plan:

   • Distribute a checklist with practical steps for reducing food waste at home.

   • Encourage students to try one tip from the checklist over the next week and share their experience in the next class.

3. Closing Challenge:

   • Challenge students: “For one week, only take or serve what you can eat. Track your progress and reflect on the impact.”

4. Assessment

• Participation in discussions and group activities.

• Reflection on food waste habits.

• Submission of a brief journal entry or photo diary of their portion-control efforts at home.