Pictured from the left: Elizabeth Carstensen, Sophie Callahan, ORMS Child Nutrition Director Maredith St. Onge, Danielle Brazeau, Caroline Williams, and Julia DePuy.
On October 17, dietetics students from the University of New Hampshire (UNH) teamed up with Oyster River Middle School (ORMS) Child Nutrition team to conduct an engaging waste study focused on reducing food waste and promoting sustainable practices.
During lunch period, and after eating their meal, middle school students and staff were invited to separate their food waste into four clearly labeled bins: compost, recycling, waste, and liquids. After each grade level finished the process, the bins were weighed, allowing the UNH students to analyze which group produced the least and the most waste and determine who followed proper sorting practices most effectively.
The project, led by dietetics students from UNH’s College of Life Sciences and Agriculture, aimed to raise awareness about the environmental impact of food waste while giving students the opportunity to take part in real-world sustainability efforts.
“This hands-on activity not only helps students understand where their food waste goes, but it also gives them practical experience in public health education,” said ORMS Child Nutrition Director Maredith St. Onge.
Results from the study will be used to determine which grade level was best at minimizing waste and sorting materials correctly. The UNH students plan to review their findings and offer tips on how students and ORMS can improve their environmental impact during mealtimes.
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Students were invited to sort their waste among the different bin options.
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Assistant Principal Carter joined the fun and sorted her food waste after lunch.
The results were displayed on a whiteboard, showing each grade level’s performance.