EUAP HONG KONG-EU SCHOOL PROJECT:
GREEN LIVING AND SUSTAINABILITY IN
THE COMMUNITY
LIMITING FOOD
By Group 29
WASTE
TABLE OF CONTENTS
Introduction
 Stages of the project
 Results
 Video
 Our solution
 Conclusion

INTRODUCTION
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Group 29 members
- Iris Nogueroles Langa
- Máximo Beltramino
- Chung Yin Lam (Martin)
- Yat Fung Wong (Tommy)
- Cheuk Hin Leung (Ernest)
We decided to focus on limiting food waste as
our topic since it affects us daily and is
something that can make our living greener and
more sustainable if we all try our best to achieve
it.
STAGES OF THE PROJECT
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Planning
- Decide on topic and goals
- Produce working timetable
Implementation
- Observe habits and patterns by conducting a survey
- Research
- Propose feasible solutions
- Take action
Evaluation
- Compare results with overseas teammates
- Explain whether solution can be implemented on a
larger scale
RESULTS

We conducted a survey in our school and then processed the data
for some of the questions into a pie chart. These three are from
the results of the International School of the Hague in the
Netherlands.
VIDEO

Here is a video that explains our work during the project in further detail.
OUR SOLUTION
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Our solution to limit food waste was to digitally
produce a small but informative leaflet to educate
our school about limiting food waste. This way, they
would be able to share their knowledge with friends
and family, spreading the word about food waste
and making our community more aware of it.
Sections we have included in our leaflet are:
- What is food waste?
- Understanding labels
- What you can do
- Foods with the weird look
- What is already being done
We have also included a link to the results of the
survey so that people can see what others do to
limit food waste
CONCLUSION
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From this project, we can conclude that the best
solution to limit food waste is to educate others
about it as education is the best tool to solve a
problem.
Our leaflet was made to educate our school but it
can be slightly altered to be implemented on a
larger scale in neighbourhoods and the city to
have a greater impact on limiting food waste.
SOURCES OF INFORMATION USED FOR THE LEAFLET
Bibliography in MLA style

Text
- "Food Waste." European Commission. N.p., 09 Mar. 2015. Web. 29 May 2015.
<http://ec.europa.eu/food/safety/food_waste/index_en.htm>.
- "What You Can Do." End Food Waste Now. N.p., 2013. Web. 29 May 2015.
<http://www.endfoodwastenow.org/index.php/what-you-can-do>.

Images
- Best before. Digital image. CanStockPhoto. N.p., 24 Apr. 2015. Web. 30 May 2015.
<http://cdn.xl.thumbs.canstockphoto.com/canstock27072220.jpg>.
- Compost. Digital image. Compost Cab. N.p., n.d. Web. 30 May 2015. <http://compostcab.com/wpcontent/uploads/2012/11/sprout.png>.
- Kromkommer Soups. Digital image. Kyve Productions. N.p., n.d. Web. 30 May 2015. <http://kyveproductions.com/wpcontent/uploads/2014/11/Kromkommer-soepen.jpg>.
- Vegetable Heart. Digital image. Index of /hhh/high-res. N.p., n.d. Web. 30 May 2015. <http://www.terawarner.com/hhh/highres/green_heart_fruit_vegetable_67604020.jpg>.
- Vegetables. Digital image. News First. N.p., n.d. Web. 30 May 2015. <http://newsfirst.lk/english/wpcontent/uploads/2014/06/fresh-vegetables.jpg>.