Pack to Reduce!

Recommended Grade Level
4-6
Objectives
Students will be able to: 1) understand the concept of waste reduction; 2) think about trash as a potential source of litter; 3) determine reusable and recyclable materials; 4) work in groups to make evaluations; 5) pack an environmentally-friendly lunch.

Method
Students analyze the contents of a pre-packed lunch and rate its potential to create litter and excess trash.

Materials
3 premade lunches, contents may vary. Examples are listed below.

A - Lunch Pail

*Sandwich in plastic container
*Pudding, yogurt or applesauce bought in bulk jar and later placed in a plastic container
*M & M's, trail mix or snack bought in bulk and later placed in a plastic container
*Cloth napkin
*Metal fork, knife, and/or spoon (depending on lunch)
*Beverage in a reusable plastic sipper
*Orange, apple, pear or self-contained fruit

B - Reusable Plastic Bag

*Sandwich in plastic wrap or aluminum foil
*Condiment packages, i.e mustard or mayonnaise
*Pudding, yogurt, or applesauce in a disposable container
*M & M's, trail mix or snack in a baggie
*One paper napkin
*Durable plastic flatware that could be reused
*Beverage in an aluminum can & straw
*Fruit packed in plastic reusable container

C - Paper Bag

*Prepacked lunch kit with a sandwich (i.e. Lunchables)
*Pudding, yogurt, or applesauce in an individual container
*M & M's, trail mix or snack in individual package (if lunch kit doesn't contain)
*Two or three paper napkins
*Disposable plastic flatware
*Juice Box
*Disposable container of fruit

Note: We suggest that you use plastic and nonperishable food if you plan to repeat the activity with other classes or in later years. This also removes the students' temptation to eat the lunches. Lunch kits may also be available for loan from Keep Toledo/Lucas County Beautiful, Inc. if they are not being used for a presentation.

Vocabulary
reduce, reuse, recycle, and litter

Handouts
Rate your lunch (1 copy per group)

Procedure

Divide the class into three groups. Give each group one of the lunch bags and the "Rate Your Lunch" handout. Have each group select a person to record the group's observations on the handout.

Ask them to discuss the advantages and disadvantages of each lunch. Ask them to consider how much trash each lunch will create, whether the packaging can be recycled, if it can be recycled in the places that people each lunch (school cafeteria, Metropark, hiking trip, etc.), and if the trash might become litter.

Have students evaluate the advantages and disadvantages of each item in the lunch. Advantages might include: reduces waste, recyclable, saves time at the supermarket, no planning involved, student can fix on own, little or no preparation, convenience, no dirty dishes, nothing to carry home, etc. Disadvantages might include: too much trash, too much time to prepare, have to carry dirty dishes home, cost, etc.

Have each group select two people to present their observations to the class. One person will explain the group's comments while the other will display the items being discussed.

Lunch A creates the least amount of trash and leaves little that could become litter other than apple cores or orange peels. This lunch also requires the most effort to assemble and the greatest financial investment. In the long run, it will be the least costly. The student will have to bring the containers and pail back home and wash them. Compromises may need to be made in some families.

Lunch B has advantages and disadvantages. It has potential to generate less trash but this mainly depends on whether or not the owner reuses and recycles some of the packaging. It also requires some effort to assemble and reuse/recycle.

Lunch C creates the greatest amount of trash, very little, if anything, can be recycled or reused. This lunch is also the most convenient to pack and does not require additional cleanup or transport efforts. In the long run, it will likely be the most expensive to pack.

Additional Activities

Have the students write down what they bring for lunch for one week. Ask them to record the packaging used and make suggestions for ways to create less trash.

Weigh all of the trash from each lunch (including food wasted) and keep track for one week. Ask students to total the amount of trash they create by eating lunch one day a week.

Incorporate a discussion about nutrition and use this activity in a health unit.

Evaluation

Ask students to pack a trash-free lunch.

Rate Your Lunch

Lunch (circle one): lunch pail plastic bag paper bag

1. Packaging we would throw away _________________________________________________

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2. Packaging we could reuse _______________________________________________________

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3. Packaging we could recycle ______________________________________________________

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4. What might become litter? _______________________________________________________

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5. How might you pack this lunch differently? __________________________________________

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6. What are the advantages and disadvantages of your lunch (consider time, nutrition, environment, convenience, etc.)?

Advantages
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Disadvantages
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