Who will plan the overall work activities?

Who will present the results?

Who will take care of the Padlet updates?

Who will manage the WhatsApp group?

Who is the art-director of the Vlogs?

Who will coordinate the research/content?

Who .... (make your own list)

• In the world

• In your country

• In your city

• At your University

DIY Today: Compare two countries in 5-minute pitch

@ Home: Deliver vlog on Tuesday 19

10.15 -10.30 Carl0 Bakker; Plate Pioneers Concept

10.30- 11.30 DIY (Breakout rooms)

• Introductions (why is food waste important?

• Brainstorm on innovative food-waste topic.

• From both Nigerian and Dutch perspectives

• Divide the tasks

• Make a max 5-minute pitch

• 
  

11.30-12.00 Each group pitches 5 minutes MAX

I have interests and experience in Web3 Development, Data Analysis, Illustrations, Graphic design, Networking, and System Moderation.

I am Charles Edeki, a Chemistry major student at the Federal University of Technology Minna in Nigeria. Outside of academics, I find joy in immersing myself in books, delving into coding projects, and sharing my knowledge through teaching.

Food I like:

I like beans that is well cooked and very soft with spicy stew (This is normally called Ewa-agoin). I love it when my sister makes them. I also like other foods.

How do I prepare my food?

My food is mostly prepared by cooking. Unless I am about to have a homemade salad😋 which involves no heating at all.

Who I like to eat with?

So in school here, I enjoy eating with my best friend. Every moment spent doing such is memorable.

Food I hate?

Uhhmmm🤔, I don't really like foods that are not homemade, because I'm not sure how hygienics the preparation process is. Then I don't like very oily food.

A famous traditional food in my country?

It depends on the tribe actually.

Yorubas: Amala and Ewedu/Gbegiri🤭

Igbo: Eba with Egusi/Ofe Aku soup (😂 just randomly selected though)

Hausa: Tuwo Shinkafa 😊

There are actually a lot. Like my tribe we basically eat "Starch and Banga soup (soup made from palm kernel oil)

Do I waste food?

I take food very seriously when making them so I can't waste them. Every food I make is an art for me so why waste a piece of artwork 😁

How much I spend on food?

I must say as a student I invest a lot on food, both making my own and buying from a restaurant including the time spent in doing any of both.

Good food is good health, so I don't mind how much I spend on it as long as God provides for me😊

Thank you❤️

10.00 Welcome and Feedback

10.30 Work in groups:

• Prepare Mystery Guest Audit

• Example of question

11.30 Present action plan

Deliver Vlog 3 on Tuesday, 26

1. Brainstorming (10 minutes):

• Students divide into groups of Nigerian and Dutch students.

• Discuss which questions are essential for the interviews.

• Identify the key aspects of food processes and potential misconduct (Use vlog 2)

2. Task Allocation (10 minutes):

• Each group member chooses a role:

  • Interviewer: Asks questions to customers, employees, and management experts.

  • Cameraperson: Records the interviews and the surroundings.

  • Notetaker: Takes notes during interviews and observes food processes.

3. Interview Protocol (10 minutes):

• Develop a structured interview protocol with questions about food processes, potential misconduct, and differences between Nigeria and the Netherlands.

• Ensure that questions are directed at all involved parties: customers, employees, and management.

4. Presentation Preparation (15 minutes):

• Allocate time for each group to prepare a 5-minute presentation

• Outline the key points to be covered in the presentation.

5. Equipment Check (10 minutes):

• Make sure all necessary equipment is working: camera, microphone, notebooks, pens, etc.

6. Role Discussion (5 minutes):

• Discuss the expected roles of each team member during the audit and presentation.

• Emphasize the importance of cooperation and efficient communication during both processes.

7. Final Check (5 minutes):

• Ensure everyone understands what is expected of them during the audit and presentation.

1. How aware are you of food waste during your visit to the restaurant?

2. What measures would you like to see to reduce food waste?

3. Do you have any suggestions for increasing awareness among customers about food waste?

For employees:

1. What are the main causes of food waste in the restaurant based on your experience?

2. What procedures are currently followed to minimize food waste?

3. Are there any obstacles or challenges that hinder reducing food waste in your daily tasks?

For management:

1. What are the company guidelines or policies regarding food waste?

2. Have specific initiatives or programs been implemented to reduce food waste?

3. How are employees trained and encouraged to contribute to reducing food waste?

My name is Mudiyamilat Ahmad, and I am a student at the Federal University of Technology Minna in Nigeria, majoring in Chemistry. I am thrilled to be part of this project and eager to share and learn from everyone here. In my free time, I enjoy crafting, writing, and exploring new subjects.

Food I like:

I like pasta. It is one of my best meals, especially when I garnish it with carrot, cabbage and green peas.

How I prepare my food:

My food is prepared mostly by cooking. Not all though, as sometimes I make pancakes, and fry akara (bean cake 😁)

Who I like to eat with:

Basically with my family and my best friend.

Food I hate:

I actually don't like beans. This is because it has the tendency of making me have an irritable bowel.

A famous traditional food in my country:

There are many actually spanning from one region/tribe to another. Examples are Tuwo Shinkafa, Amala and Gbegiri, Eba and Ogbono soup, etc.

Do I waste food:

I do not waste food. I rather make very little for myself and finish it up or share with my friends.

How much I spend on food:

I spend as much as possible and as little as possible depending on what I want to eat.

Thank you

• Collaboration Talks: Engage with local food banks, shelters, or community organisations to understand the logistics and impact of food donation and sharing

1. Food Recovery Program: Establish a food recovery program in collaboration with local food banks or shelters. Collect surplus food from the cafeteria before it goes to waste and donate it to those in need. Set up a schedule for student volunteers to facilitate the collection and distribution process.

2. Meal Planning Workshops: Organize workshops or seminars on meal planning and food preservation techniques. Teach students how to make the most of their food resources, reduce overbuying, and creatively use leftovers. Partner with nutritionists or chefs to provide expert guidance.

3. Community Outreach Events: Host community outreach events in collaboration with local shelters or community centers. Organize food drives, cooking classes, or meal-prep sessions where students can engage with and support underserved populations directly.

4. Awareness Campaigns: Launch awareness campaigns to educate students about the environmental and social impacts of food waste. Utilize social media, posters, and campus events to spread information about the issue and encourage mindful consumption habits.

5. Farmers' Market Surplus Redistribution: Partner with local farmers' markets to collect surplus produce at the end of market days. Distribute this fresh food to food banks or shelters to provide nutritious options for those in need. Coordinate transportation and storage logistics to ensure efficient redistribution.

These ideas can empower students to take action in reducing food waste while also fostering meaningful partnerships with organizations dedicated to supporting vulnerable communities.

I love good food, and don't think I'm particularly a picky eater. I only enjoy cooking on few occasions, although coming from a large family we have to cook often.

I do spend a good amount of money on food, cause I like going out and trying new things. Wherever there is food, I'm bound to be there.

In regards to food waste, I know I need to do better. 🙈

April 3

• Final Vlog (Max. 5 minutes)

• Work together with your group to brainstorm ideas for a food-sharing or donation program (tailored to the university setting).

• Remember to consider the unique challenges and opportunities in Nigeria and the Netherlands.

• Assign roles and ensure everyone has a part in presenting your group's ideas.

• Participate in a discussion on the importance of collaborating with local food banks, shelters, or community organizations.

• Share insights or experiences related to food donation and sharing in your communities.

• Prepare to share follow-up steps or actions you might take after the workshop.

  
  

• Present your group's proposed program to the rest of the workshop participants (Max. 5 minutes)

  
  

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April 5 (Leiden) room J.004

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April 12 (Online) presentations + certificates

• each group 10 minutes:

  • 5 minutes vlog

  • 5 minutes of lessons learned

• Feedback from Coach

• Certificates

Feedback Prof. Evans (5 min.)

Individual Reflections on students

Certificates