Food waste sustainable project: Interview
Stakeholders:
Chef -Sharon, Kinder children and Manager -Tahnee
1.Chef: Sharon
How do you determine how much food to order?
After years of experience, Chef Sharon has learned to observe how much food children eat from different meals to determine how much to order.
How often do you put food orders in?
Chef Sharon stated that due to limited storage space, she places food orders twice a week. She prefers to use fresh produce to cook meals for the children.
Does all or most of the food get used?
Sharon rarely throws away food, even if it is past its use-by date, as she uses almost all the food she buys for cooking.
What food is typically thrown away?
Sharon agrees that the most wasted foods in the centre are dairy products and those that cater to children with allergies and other dietary needs.
How do you determine how much food to cook?
Sharron determines how much food to cook daily by asking the team how many children are in on the day in order to provide
What usually happens to leftover food?
Sharon often offers leftovers to the staff to take home.
Do you think there are other ways to reduce food waste?
Sharon does not see other ways of reducing food waste as in the past. They have tried worm farming and composting, but they have failed due to a lack of time, responsibility, and physical restraints.
2.Kinder children 3-5 year olds: These are some of the responses.
What is food waste?
3.Manager: Tahnee
What is our policy on sustainability?
We are currently in the process of improving our sustainability policy. This policy has been a work in progress, and it has proven to be challenging for our centre. Tahnee, the manager of Little Paddington, stated that the centre has faced challenges in implementing sustainability into the programme. Although the centre has tried to incorporate worm farms and vegetable gardens into our programs, it has been challenging to manage them, along with other responsibilities.
Stakeholders:
Chef -Sharon, Kinder children and Manager -Tahnee
1.Chef: Sharon
How do you determine how much food to order?
After years of experience, Chef Sharon has learned to observe how much food children eat from different meals to determine how much to order.
How often do you put food orders in?
Chef Sharon stated that due to limited storage space, she places food orders twice a week. She prefers to use fresh produce to cook meals for the children.
Does all or most of the food get used?
Sharon rarely throws away food, even if it is past its use-by date, as she uses almost all the food she buys for cooking.
What food is typically thrown away?
Sharon agrees that the most wasted foods in the centre are dairy products and those that cater to children with allergies and other dietary needs.
How do you determine how much food to cook?
Sharron determines how much food to cook daily by asking the team how many children are in on the day in order to provide
What usually happens to leftover food?
Sharon often offers leftovers to the staff to take home.
Do you think there are other ways to reduce food waste?
Sharon does not see other ways of reducing food waste as in the past. They have tried worm farming and composting, but they have failed due to a lack of time, responsibility, and physical restraints.
2.Kinder children 3-5 year olds: These are some of the responses.
What is food waste?
- When we put food in the bin,
- When we waste food
- When we don’t eat all our food,
- We put too much food on our plates
- we waste food when we don’t eat all the food.
- Food is waste from the food in the kitchen.
- We put it into the rubbish bin when we don’t eat it.
- The rubbish truck takes it far away
- The truck takes it to a different bin.
- Put all the food in my stomach
- Eat all the food that I can get a dessert
- Only putting a little bit of food on my plate
- The food will run out
- The planet will go into instinct
- The planet will be stinky
- The aliens will come and take the planet away
- The planet will run away into space
3.Manager: Tahnee
What is our policy on sustainability?
We are currently in the process of improving our sustainability policy. This policy has been a work in progress, and it has proven to be challenging for our centre. Tahnee, the manager of Little Paddington, stated that the centre has faced challenges in implementing sustainability into the programme. Although the centre has tried to incorporate worm farms and vegetable gardens into our programs, it has been challenging to manage them, along with other responsibilities.