Food Studies 10, 20, 30

(a)	Discuss strategies (e.g., grocery list based on meal plan, using leftovers for soup, freezing extra food, awareness of label dates on cans and packages) to avoid personal food waste.
(b)	Explore the shelf life of a variety of foods (e.g., seafood, nuts, various fruits and vegetables).
(c)	Research practices to extend the freshness of purchased fruits and vegetables.
(d)	Investigate tactics (e.g., locally sourcing foods, sizing portions, taking home leftovers) to become a conscientious diner at a food establishment.
(e)	Examine the meaning of food labels such as “best before” and “use by”.
(f)	Inquire into Canadian food donation laws for companies and individuals.
(g)	Recycle and compost items used in food preparation as appropriate.
(h)	Investigate strategies used by corporations to reduce commercial food waste (e.g., selling “ugly” fruits and vegetables, turning food waste into animal feed).
(i)	Research the impact of food waste in Canada on a local, national and global scale.
(j)	Explore technology developed to reduce food waste (e.g., composters, biochar).