Lesson Plan: Incorporating an Inedible Food Item into Meals/Beverages Content: Food waste in America accounts for resources,

such as freshwater and air, oil, and funds, which cause a negative impact on the economy, society, and the environment nation and worldwide.i Americans are also paying higher food, oil, water, and tax costs to account for the labor and resources used for food production and waste.ii Impacts of food waste include hunger in America, lack of access to freshwater worldwide, national debt, and global warming.iii,iv,v,vi A way to reduce the effects of food waste is utilizing all parts of a food, known as an inedible food. These are typical parts of food thrown away from preparation, such as vegetable stalks, stems, skins, and leaves, which can be incorporated into meals/beverages. Duration: 10 minutes Target Group: College nutrition students Overall Goal: To increase knowledge in using inedible foods in meals/beverages as a means to reducing the effects of food waste. Major Concepts: Food waste Disadvantages Incorporating an inedible food item into meals/beverages A way to reduce food waste Ways to incorporate an inedible food item into meals/beverages Advantages Composting An option if an inedible food item is dissatisfying A way to reduce food waste in landfills Attention Grabber: (2 minutes) Show PowerPoint slide with text No Food Left Behind. Ask students what No Food Left Behind was inspired by. Refer students to President Bushs No Child Left Behind Act, and propose an act to students as teachers on nutrition, calling it the No Food Left Behind Act. Show PowerPoint slide with text No Food Left Behind Act, explaining goal. Explain objectives. Go over content.

Objectives and Learning Domains; Generalizations and Learning Experiences 1. Students will build further awareness of the economic, social, and environmental effects of food waste and identify its disadvantages in an online post-test. Domain: Cognitive domain knowledge Generalization: Food waste is a contributing factor in some economic, social, and environmental issues. Learning Experiences: (2 minutes) Provide a PowerPoint presentation covering the following concepts: Introduce the effects of food waste: Resources, such as freshwater, oil, funds, and fresh air are being used for producing food that gets wasted.i
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According to the Natural Resources Defense Counsel (NRDC), in the U.S. every year, (for each fact, call out on a student to read) 40 % of food produced is from food that never gets eaten, 25% of U.S. freshwater is consumed to produce wasted food, 300 million barrels of oil is wasted, $165 billion is wasted to produce the food (energy, fertilizer, pesticides, etc.), $750 million is wasted to dispose the food, and food waste in landfills releases methane, a gas contributing to global warming thats 21 times more potent can carbon dioxide.i According to the organizations, Feeding America Organization, United Nations Water Organization, National Public Radio (NPR), and NASA, the effects causes issues such as hunger in America, lack of access to clean water worldwide, U.S. debt, and 2012 experienced its 9th warmest year, a long-term trend of global warming, respectively.
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According to a Tuff Universitys article, people are paying higher prices for food, water, oil, and taxes, partly from the costs of resources used for food production and disposal. This may be a possible factor in peoples food choices.ii 2. Students will demonstrate knowledge of an inedible food item known to them to incorporate into at least one new meal/beverage that can be prepared through identification in an online posttest. Domain: Cognitive application Generalization: Inedible food items can be prepared into meals/beverages. Learning Experiences: (4 minutes)

Provide a PowerPoint presentation covering the following concept: A way to reduce food waste: Incorporate inedible foods into meals. Ask if any student is not aware of the term, inedible foods. Inedible foods: typical parts of food thrown away during preparation. Examples of inedible foods: vegetable parts stalks, leaves, stems, and skins. Conduct a demonstration on making a carrot top pestovii Ask if any students have tried carrot tops and what it tastes like. Carrot tops taste like carrot but have a slight bitter taste. Carrot tops may enhance the flavor of meals. On a visible table from right to left, place carrots including carrot tops in a visible vase and cover with a bag, and place food processor container, and prepared bowls of carrot top leaves, extra virgin olive oil, one large garlic clove, kosher/sea salt, toasted nuts, Parmesan cheese, and pesto onto the table. State that the leaves, oil, garlic, and salt will be placed into a food processor and pulsed until finely minced. State that the nuts will be added and pulsed until finely chopped. State that the Parmesan cheese will be added and pulsed until fully combined. Show prepared bowl of pesto. Pesto on gluten free bread will be provided. Provide a PowerPoint presentation covering the following concepts: Ways to incorporate carrot tops into meals: Carrot tops work in a way like parsley and cilantro is used but can be incorporated into a more variety of meals. Show sample illustrations with carrot tops of the following meals/beverages: Garnish for appetizers/dessert: soup, salad, and many types of dessert. Incorporate into side dishes: grains, vegetables, legumes, and baked items. Added to main dishes: noodles, eggs, meat/alternatives, and seafood. Incorporated into condiments: clarified butter, vinaigrette, and pesto (or made into its own) Made into beverages: juice, tea, and smoothies. Carrot tops have an abundance of vitamin K, which is good for bacteria in the gut. Composting: Consider if an inedible food is absolutely not satisfying. Replenishes soil and does not produce methane. Link for resources: http://www.stopwaste.org/home/index.asp?page=528.viii

3. Students will demonstrate knowledge by identifying benefits of incorporating an inedible food item into meals/beverages. Domain: Cognitive domain knowledge Generalization: There are benefits to incorporating an inedible food item into meals/beverages. Learning Experiences: (1.5 minutes) Provide a PowerPoint presentation covering the following concepts: Disadvantages to food waste: Used resources: water, oil, funds, and air. Rise in costs for food, water, oil, and taxes. Advantages to food waste: Ask students what are the advantages to food waste. Save money, add nutrients, flavor, and texture, allows creativity, and reduce the effects of food waste. Conclusion: (0.5 minutes) Under the No Food Left Behind Act as teachers of nutrition, the content presented can be knowledge and power to make change against the effects of food waste by teaching others and helping to implement programs. Pesto tasting: contains (nut used) and dairy, is gluten free, compost bin available. Teaching Aids and Materials: Survey of whether carrot tops have been prepared, if composting is utilized, and whether there is knowledge in the amount of resources being used in food production (Appendix A). PowerPoint projector and screen Carrots with carrot tops Clear vase to display carrots Bag to cover carrots until demonstration Prepared bowls of 1 cup: carrot top leaves, 6 tablespoons: extra virgin olive oil, 1 large garlic clove, ! teaspoon kosher/sea salt, 3 tablespoons of any toasted nut, ! cup Parmesan cheese, and prepared pesto Food processor container Gluten free bread for tasting Pesto for tasting Paper towels for bread with pesto Compost bin for students to dispose remaining samples/paper towels Handout: discussing disadvantages/advantages to food waste, meal/beverage examples, and recipe for carrot top pesto [handed out after lesson (Appendix D)]. Online post-test with review questions of learning activities (Appendix E)

Summary: Food waste in America accounts for resources, such as freshwater and air, oil, and funds, which cause a negative impact on the economy, society, and the environment nation and worldwide. Americans are also paying higher food, oil, water, and tax costs to account for the labor and resources used for food production and waste. Impacts of food waste include hunger in America, lack of access to freshwater worldwide, national debt, and global warming. Wasted resources can be reduced through lessening food waste.

Natural Resource Defense Council (2013). Your Scraps Add Up: Reducing Food Waste Can Save Money and Resources. http://www.nrdc.org/living/eatingwell/files/foodwaste_2pgr.pdf ii Bambrick, G. (2011). Price Check on Aisle 9. Tufts University. http://now.tufts.edu/articles/why-food-prices-go-up iii,iv,v,vi Feeding America Organization (2013). Hunger Facts. http://feedingamerica.org/hunger-in-america/hunger-facts.aspx# , United Nations Water Organization (2013). An Increasing Demand. http://www.unwater.org/water-cooperation-2013/water-cooperation/facts-and-figures/en/, National Public Radio (2013). Everyone The U.S. Government Owes Money To, In One Graph. http://www.npr.org/blogs/money/2013/10/10/230944425/everyone-the-u-s-government-owes-money-to-in-one-graph, National Aeronautics and Space Administration (2013). NASA Finds 2012 Sustained Long-Term Climate Warming Trend. http://www.nasa.gov/topics/earth/features/2012temps.html vii Morgan, D. (2013). Recipe: Carrot Top Pesto. Handpicked Nation. http://www.handpickednation.com/recipes/recipe-carrot-top-pesto/ viii Stop Waste Organization (2013). Food Scrap Recycling . Alameda County Waste Management Authority & Alameda County Source Reduction and Recycling Board (2013). http://www.stopwaste.org/home/index.asp?page=528