Pawar Public School Chandivali Presents

Go Green!
 Explain how your food contributes to the emission of CO₂. Describe the meals each
group member eats on a regular basis. What factors should be taken into account if we
want to calculate this emission?
Food's carbon footprint, or foodprint, is the greenhouse gas emissions produced by growing,
rearing, farming, processing, transporting, storing, cooking and disposing of the food you eat.

We kept a record of the meals that we ate throughout the day and calculated the emission of
carbon dioxide by each food item. We used online websites which provided accurate results that
are : www.vegansociety.com and www.eatlowcarbon.org.

We noticed and realised that the factors which should be taken into account when calculating
the emission of carbon dioxide is the quantity of food, the region of origin of the food and the
unit of measurement of carbon dioxide gas.
 Aarav'sWeeklyCO₂EmissionRecord
Monday
Breakfast:Oats= 130 g
Lunch:Rajma with Rice= 250 g
Dinner:Noodles=350g
Total:- 730g CO₂
Tuesday
Breakfast: Fruits = 84g
Lunch:-Stuffed Paratha = 860g
Dinner : Pasta = 408g
Total:- 1352 g CO₂
Wednesday
Breakfast : Sandwich = 150g
Lunch : Roti,Bottle Gourd= 1780g
Dinner : Salad = 54g
Total:- 1984g CO₂
Total CO₂ Emission
In 5 Days:-
6773g CO₂
Thursday
Breakfast : Juice =20g
Lunch : Dosa = 1226g
Dinner : Bread and Soup = 54g
Total:- 1300 CO₂
Friday
Breakfast : Sandwich,Apples = 300g
Lunch : Pancakes = 336g
Dinner : Lasagna = 771g
Tota :- 1407 g CO₂
 Shiven's Weekly CO₂ Emission Record
Monday Wednesday Thursday
Breakfast: Yogurt, Banana = 320g Breakfast:Oats= 130 g Breakfast: Fruits = 84g
Lunch: Stir fry vegetables = 570 g Lunch: Rice Bowl= 250g Lunch : Salad = 54g
Dinner: Spaghetti= 650g Dinner: Veg Burrito = 750 g Dinner: Rice and beans= 780g
Total:-1540g CO₂ Total:-1130g CO₂ Total:- 928g CO₂

Tuesday Friday
Breakfast: Toast =60g
Total CO₂ Emission Breakfast : Sandwich = 929g

In 5 Days:-
Lunch:-Stuffed Paratha = 860g
Lunch: Burger= 500 g
Dinner : Lasagna = 771g Dinner : Bread and Soup = 54g

Total:-1331g CO₂ 6772g CO₂ Total:-1843g CO₂

 Rohan's Weekly CO₂ Emission Record
Monday Wednesday Thursday
Breakfast: Fruits = 84g Breakfast: Toast =60g Breakfast: Yogurt, Banana = 320g
Lunch : Pancakes = 336g Lunch : Salad = 54g Lunch: Rice Bowl= 250g
Dinner: Spaghetti= 650g Dinner:-Stuffed Paratha = 860g Dinner : Lasagna = 771g
Total:-1070g CO₂ Total:-974g CO₂ Total:- 1341g CO₂

Tuesday
Breakfast: Omelet = 150g
Total CO₂ Emission Friday
Breakfast : Juice =20g
Lunch: Lentil Soup = 92g In 5 Days:- Lunch: Green Chicken = 570g
Dinner: Veg Burrito = 750g Dinner : Bread and Soup = 54g
Total:-992g CO₂ 5021g CO₂ Total:-644g CO₂
 Vedant's Weekly CO₂ Emission Record
Monday Wednesday Thursday
Breakfast : Sandwich,Apples = 300g Breakfast: Yogurt, Banana = 320g Breakfast:Oats= 130 g
Lunch: Lentil Soup = 92g Lunch:Rajma with Rice= 250 g Lunch : Noodles=750g
Dinner : Pasta = 408g Dinner : Bread and Soup = 54g Dinner:-Stuffed Paratha = 860g
Total:-800g CO₂ Total:-624g CO₂ Total:- 1740g CO₂

Tuesday
Breakfast: Fruits = 84g
Lunch: Rice Bowl= 250g
Dinner: Spaghetti= 650g
Friday
Total CO₂ Emission Breakfast : Juice,Fruits =104g
In 5 Days:- Lunch: Burger= 500 g
Dinner : Lasagna = 771g

Total:-984g CO₂ 5523g CO₂ Total:-1375g CO₂

 Hiral's Weekly CO₂ Emission Record
Monday
Breakfast: Fruits = 84g
Lunch:Rajma with Rice= 250 g
Dinner : Lasagna = 771g
Total:-1105g CO₂
Tuesday
Breakfast: Yogurt, Banana = 320g
Lunch : Pancakes = 336g
Dinner:-Stuffed Paratha = 860g
Total:-1516g CO₂
Wednesday Thursday
Breakfast: Toast =60g Breakfast: Omelet = 150g
Lunch : Noodles=750g Lunch: Green Chicken = 570g
Dinner : Salad = 54g Dinner : Bread and Soup = 54g
Total:-864g CO₂ Total:- 1740g CO₂
Friday
Total CO₂ Emission Breakfast: Omelet,Juice = 170g
In 5 Days:- Lunch: Rice Bowl= 250g
Dinner: Spaghetti= 650g
6295g CO₂ Total:-1070g CO₂
 Device meals for one day that are greener than your average meals

After calculating the carbon dioxide emission by food items on a daily basis, we got a
clearer idea of which food items have a less carbon foodprint.

We then came up with original meals using these food items. They are easy to make and are
made using comparatively easily accessible ingredients. All four ‘green’ meals are
presented with their recipes in the next few slides.

We also calculated the carbon footprint of all these green meals and they all had a lower
foodprint than our general meals.
 Cucumber Apple Green Smoothie
~ SHIVEN

Time To Make:- 5 Minutes

Ingredients:-

1. 1 Apple (Cored And Cubed)

2. 1 Cup Seedless Cucumber (Roughly Chopped)
3. 2 Cups Kale (Or Any Dark Greens Of Choice)
4. ⅓ Banana
5. 2 Tablespoons Flax Seed Meal
6. 2 Scoops Protein Powder
7. 8 Ounces Water
8. 1 lemon (peeled)
9. 2 tablespoons ginger root (grated)
Procedure:-
1. Chop All The Fruits And Vegetables.
2. Put them in the blender/mixer grinder.
3. Add all the liquids.
4. Blend them all together
Plating:-
Pour the juice into different glasses and add ice (optional)and you
can decorate the tray around a little bit if you want. This green
smoothie is made to keep you full and energized throughout the day!
Questions:-
Question 1 - Did you encounter any problems?
No, I didn’t encounter any problems while making the juice. The steps were
easy to follow and the juice was easy to make.

Question 2 - Did the family members enjoy the food?

Yes, My family loved and appreciated the juice for its taste and nutritional
value.My mother has started including it in our breakfasts once in a week.

Question 3 - Was eating greener cheaper or more expensive? Explain.

Cheaper, All the ingredients were cheap and easy to find.

 Easy Chicken Soup with Greens
~ HIRAL

Time To Make:- 40 Minutes

Ingredients:-
1. 1 large onion (diced)
2. 2 medium carrots (diced)
3. 3 stalks of celery (diced)
4. 4 cloves garlic (finely chopped)
5. 1 teaspoon kosher salt
6. ½ teaspoon pepper
7. 2 teaspoons cinnamon
8. 6 cups chicken broth (low sodium)
9. 10 large sprigs parsley (plus extra for garnish)
10. 1 pound chicken breasts (boneless, skinless)
11. 16 ounces spinach
12. 15 ounces canned chickpeas (washed and drained)
13. 1 lemon (juiced (or more to taste))
Procedure:-
1. Saute onions, carrot, and celery in a latch Dutch oven
or soup pot over medium heat for 5-7 minutes.
2. Add garlic, salt, pepper, and cinnamon and continue
cooking for an additional minute.
3. Stir in chicken broth and whole parsley sprigs
then bring to a boil.
4. Add raw, All chicken Prit and bring to a simmer.
Cook for 10-12 minutes at a low boil.
5. Take one chicken Prit out and cut it in half
to check for doneness.
6. When chicken is cooked through, remove and
place on a cutting board to cool.
7. Begin shredding the chicken when it is cool enough
to handle.
8. Add shredded chicken back into the broth and veggies.
Stir in spinach, chick peas, and lemon juice.
9.Cook until spinach is tender, about 5 additional minutes.
Plating:-
Remove long parsley sprigs and garnish with fresh chopped parsley to
serve. this is the perfect meal-in-a-bowl chicken soup that will warm the
belly and soul.
Questions:-
Question 1 - Did you encounter any problems?
Yes, Some ingredients were hard to find and were a bit more expensive. The
steps were easy enough to follow though.

Question 2 - Did the family members enjoy the food?

Yes, my family members enjoyed the food. It was a filling and nutritious lunch
and dinner recipe.

Question 3 - Was eating greener cheaper or more expensive? Explain.

Approximately the same amount. Most of the ingredients were cheap, easy to
find, and very nutritious. Some were hard to find and a bit more expensive.
 Crispy Sheet-Pan Broccoli
~ AARAV
Time To Make:- 45 MINUTES

Ingredients:-

1. 3 large heads of broccoli (3 ½ to 4 pounds total),

trimmed, cut into florets with some stalk attached
(cut the florets in half if large)
2. ½ cup olive oil
3. Kosher salt
4. Freshly ground black pepper
Procedure:-
1. Set the racks in the upper and lower thirds of the oven
and preheat it to 425°F.
2. Line two large rimmed baking sheets with parchment
paper. Divide the broccoli between the sheets, arranging
them in a single layer.
3. Drizzle each sheet of broccoli with ¼ cup oil, then
season each with ½ teaspoon salt and a few grinds of pepper.
4. Roast, stirring once and rotating the sheets halfway
through
until the broccoli is crispy and charred in spots for 35 to 40
minutes.
5.Taste and adjust the seasoning, if desired.
Plating:-
Spread the broccoli across two Plates evenly. It may seem like a lot but
when broccoli is this tender, crispy, and caramelized, it's hard to stop
eating it right off the pan.
Questions:-
Question 1 - Did you encounter any problems?
No, All ingredients were easy to find and were cheap. The steps were easy
enough to follow too.

Question 2 - Did the family members enjoy the food?

Yes, my parents and sister really enjoyed the food. At first, it was skeptical
as it was new, but then it was made our weekly snack.

Question 3 - Was eating greener cheaper or more expensive? Explain.

Cheaper, All the ingredients were cheap, easy to find and very nutritious, all
at the same time,while reducing the CO₂ emission!
 Is ‘eating green’ more healthy? Is it better for the environment?
Why? Interview with an expert

We interviewed a teacher in our school and asked her a few questions which helped us arrive at a
conclusion regarding the main question. She is highly qualified and she
helped us understand the importance of organic food.

The interview is attached in the slides coming up ahead.

 INTERVIEW

NAME : MRS. VANDANA KULKARNI

PROFESSION: TEACHER FOR COOKERY,PHYSICS AND

MATHEMATICS AT PPSC, A GREEN MEAL EXPERT
THE VIDEO:
 Questions And Answers
Q1)As a mother, if you observe that your kid's eating habit is unhealthy, what step would you take?

From childhood, I have taken care of my children. Whatever meal I give to them, I make sure
it is a part of a balanced diet. For example, if I am making cluster beans or vegetables, I
add some lentils to it so that the meal becomes complete. I see to it that all the 7
nutrients are there. Once in a while, I will allow them to eat unhealthy but not on a daily
basis. I am proud to say that my children are also nutrition conscious now!

Q2)Do you think that there is a need to inspire the future of tomorrow to Go gReen?

100%! To GoGreen is a need for the world at the moment. We all know that we are facing a
lot of problems related to this. The millennial/goal of the United Nations is that there
should be sustainable development. It is for fulfilling this generation's needs, without
tampering with the future generation's needs! Hence obviously, there is a big need to
inspire the future of tomorrow to Go Green!
 Q3) What In your opinion are the advantages of eating green?

Advantages? There are many advantages! We must eat organic food because it is healthy. What
does Green Food mean? The locally grown food? So obviously, it will support the local
economy and what we eat locally is always better. For example, we might not even be able to
digest certain food grown in foreign nations. If we start eating that kind of food now,
people will take time to adjust to that kind of food!

Q4)Do you think there are any disadvantages to eating green?

How can there be any disadvantages to eating green food? It is full of nutrients and filled
with antioxidants. But yes, everything should be moderate nothing should be in excess.
Lastly, Green Food means sharing and celebrating food!

Wishing you all Happy Eating Green Food!

What are the SDG's? Is there any relation between your topic and the SDG's?
How?
The Sustainable Development Goals are seventeen interlinked goals that form a global
compass for achieving a more sustainable future in which no one is left behind. The goals focus on
challenges concerning People, Planet, and Prosperity.

The second goal states no hunger in the world and nutritious and green food for all! World Hunger is
a big problem at the moment. Because of Poverty, people are not getting enough food or nutritious
food. Our topic was to enhance and spread awareness regarding green meals. Indirectly, we were
helping accomplish one SDG without even knowing about it!

The SDG is a great initiative by the UN. They are intended to be achieved by 2030. A total of 193
countries have adopted the SDG's. When we got to know abt the SDG's, we felt really proud that we
were helping create awareness regarding it too.
 Draw A Conclusion Based On All The Research And Comparison
Done By Your Group.

After interviewing a teacher in our school, knowing about our connection with the SDG's,
monitoring all our weekly meals, and creating our own green meals, we realized that world hunger
is a major issue in our country. Many people die due to malnutrition.

Our main research question was: "How can we make our meals greener?"
Our answer is stated in the slide up ahead.
 How can we make our meals greener?
Green food should be healthy, cheap, delicious, fresh, and accessible. In the past, storing food for winter months,
cooking at home, gardening, composting, eating local, and food preservation were done yearly for family
survival. Today, we call it “going green” but ultimately it is just managing food and basic needs using affordable
methods. Here are some methods to go green and have a healthier diet.
• Choose eco-friendly farmer’s markets, community supported agriculture (CSAs), organic farmers, and local
cooperative grocery stores that support “going green”. Farmers markets give all the profits to the farmers and
typically offer fresher, healthier food.
• Eco-friendly foods in general, are plant foods. Overall, animal products are not “green” because they require
intensive resources to produce. By eating lower on the food chain and savouring fresh veggies, fruit, grains,
beans, nuts, and seeds, you are eating healthy and green. When consuming animal products, choose organic and
eat small portions (only 5-6 ounces are needed daily for most adults).
• Choose organic foods for a more sustainable product. Know which foods such as apples have some of the highest
pesticide levels of any food. Peeled foods such as bananas and avocadoes are typically safe without buying
organic
• Eat away from home less often. The average American dines out at least four times weekly. Try skipping one
restaurant meal per week or get into the habit of splitting meals with another person and you will save both
money and calories.
• Candy bars, chips, and soda may taste good but are not very healthy. Processed snacks are expensive and
represent wasteful, unsustainable consumption. Many of their ingredients are modified with no regard for
nutrition.
 Choose vegetarian options when dining out such as a veggie pizza, or a salad loaded with veggies, fruit, and
organic cheese with a simple, home-made salad dressing

• Know your labels. If a food is truly 100% organic, then it is the most sustainable choice. No harmful chemicals
have been used, animals have been raised according to strict standards and the farmland is managed sustainably.
Organic means no hormones were used, no irradiation or genetic modification of the food product.

Green meals have a lot of advantages like eating organic food which is healthy. Eating green food means
eating locally grown food which supports the local economy and is good for our body. To conclude green
meals are good for us as well as the environment and we should start making our meals greener.
 Think Of Ways To Promote Green Meals. Be Creative!

We knew we had to spread awareness regarding how to make green meals, and how to promote
green meals!

Hence, we decided to make a poster and spread awareness about it in our neighborhoods!

The Poster is attached ahead.

 Reccomendation For The School!

Here at Pawar Public School Chandivali, a lot of steps are always taken to ensure the health
and safety of students. Teachers advise students to eat more of healthy, nutritious food
when they’re seen eating more of junk food items. Students of pre-primary and primary
sections are often asked to bring healthy food on a particular day. Initiatives like this and
many more often inspire us to eat healthy and green food!
Recommendations For The School In Order To Be Greener When It Comes To
Meals
1)In addition to the daily meals on the school canteen menu, the school can add greener meals like the
ones devised by us in this presentation. They have a low foodprint and are made of ingredients that are
cheap and accessible. They are also easy to make, healthy and delicious!

2)Students are already aware about eating healthy. However, eating greener is not a topic many people
are aware about. As we have many notice boards, we could make charts giving information about going
green in terms of meals. The charts would have to be decorative and illustrative so that students read it.

3)The school can have its own kitchen garden! A kitchen garden is a garden where we can grow our own
food like herbs, vegetables, fruits etc. It will be an educational experience for students as it will be
informative as well as interesting to grow a kitchen garden. Few students can be appointed to take care
of it so it isn’t a load on the housekeeping department but more of a fun initiative by the students. The
produce of the kitchen garden can be used by the canteen. This way, a kitchen garden has many
benefits as it makes our meals greener too!
Thank You!!
MEMBERS :

Aarav

Vedant

Hiral

Shiven

Rohan