Investigating Food Production and Waste at Our Lady's College

This project investigates the environmental impact of food production and consumption within the Our Lady's College community, focusing on waste reduction strategies. The project begins with an introduction highlighting the significant effects of food waste on the environment, including climate change, resource depletion, and pollution. It then presents a detailed analysis of waste generation in different areas of the college, such as the tuckshop, tension woods area, and drama area, supported by a rubbish audit. The project identifies specific areas for improvement and proposes solutions like serving smaller portions, encouraging recycling, and measuring progress through audits. References to relevant literature are included to support the findings and recommendations. The assignment is structured to align with the design process of investigation and solution implementation as per the assignment brief. The project aims to create a sustainable food system within the college community, addressing the 'reduce, reuse, recycle' principles and offers a comprehensive approach to tackle the issue of food waste and its environmental consequences.