In this special episode, Corinna Bellizzi shares the insights from her first class project in the PhD program at Prescott College, which focuses on sustainability and the true cost of food. This episode seeks to empower caretakers and parents to pack healthier, eco-friendly school lunches for their children. Through survey data and expert guidance, we explore practical ways to reduce food waste and improve the nutritional quality of school lunches.

Watch the presentation and review slides including data on our Youtube Channel: https://youtu.be/dfXCZTiYM28

Episode Highlights:

• Introduction to the Earth First Health First School Lunch Guide
• The project aims to help parents pack eco-friendly and healthy lunches for their kids.
• Findings from a Parent Survey
• Survey included 25 parents and focused on current lunch packing habits, including food types, packaging, and participation in school lunch programs.
• 56% of parents do not participate in school-provided lunch programs, and 60% are packing lunch for two or more children.
• 72% of parents pack at least one fruit or vegetable daily, with leftovers packed at least once a week by 40% of respondents.
• Challenges Identified
• High use of pre-packaged and processed foods, which increases waste and costs more per serving.
• Concerns about packaging waste—28% of parents use pre-packaged snacks, and many still use single-use plastics.
• Environmental Impact of Food Packaging
• Discussion on how long common food packaging takes to decompose (e.g., plastic bags, chip bags).
• Importance of reducing the reliance on single-use plastics, both for health and environmental reasons.
• Health Effects of Processed Foods
• The connection between processed foods and health issues, including obesity, hyperactivity, and early onset of puberty.
• The WHO classification of processed meats as a Group 1 carcinogen linked to cancer risks.
• Practical Solutions for Eco-Friendly and Nutritious School Lunches
• Tips to involve children in meal planning and preparation to increase the likelihood they’ll eat healthier meals.
• The importance of reducing processed meats and focusing on whole, plant-based foods.
• Recommendations to buy local, in-season produce, reduce packaging waste, and compost food scraps.
• Three Steps to Building a Healthier, Eco-Friendly Lunch:

1. Start with fresh fruits and vegetables: Aim for three servings in each lunch.
2. Reduce or eliminate highly processed foods: Focus on whole, unprocessed options.
3. Use reusable containers: Cut down on pre-packaged snacks and single-use plastics.

Resources Mentioned:

• Eat for the Earth: A community organization promoting plant-based diets. https://eatfortheearth.org
• Foodprint.org: A resource for understanding the environmental impact of food choices. https://foodprint.org
• Vox & University of California: Educational video on the carbon footprint of various foods.

Key Takeaways:

• Simple shifts, like reducing processed meat and using reusable containers, can make a big difference for both the health of your child and the environment.
• Involving your kids in food preparation can increase their acceptance of healthier, plant-based options.

Thank you for listening! Don’t forget to subscribe, share this episode, and reach out with questions or comments.

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