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Food Sustainability Challenges

KIN's weekly challenges inspire students to translate their classroom learning into practical actions at home. We actively encourage families to participate in their child's completion of each challenge.


Lesson 1: Climate Change

​Try 2 of the following for the next week:

  • Use less energy (turn off lights/TV/computers, unplug)

  • Drive less (walk or ride your bike. Carpool!)

  • Conserve water (turn the water off while brushing or washing hands, take a 5-minute shower)

  • Plant trees/plants

  • Use less heat or AC by wearing more or taking off layers

  • Calculate your carbon footprint (


Lesson 2: Food Systems

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Try 1 of the following for the next week: 

  • Meatless Monday
  • Flexitarian, replace beef with chicken 
  • Try a new plant-based protein

  • ADD a plant-based food to your favorite dish!

  • Vegetarian by day, meat moderation at night.


Lesson 3: Animals

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Try 1 of the following for the next week:

  • Try to have plant-based protein instead of animal-based protein 1-3 times this week.

  • The bonus challenge is to go to the grocery store with your parents and use the Seafood Watch guide to see which fish are in the green category. Count how many there are and maybe even try one!

  • Meatless Mondays

  • Don’t waste meat! (You can even boil the bones to make soup broth!)


Lesson 4: Food Waste

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​Try 2 of the following for the next week:

  • For a week, make a list of how much food you throw out (ex: leftovers, scraps at each meal, or unused food). Try to buy or cook less of these foods until your food waste is 0.

  • Instead of throwing out a fruit/vegetable, try freezing, cutting off the bad parts, or eating imperfect produce! 

  • Try not to waste any food for this week! Only put what you need on your plate. 

  • Try making a compost with your parents or teach them about it! 

  • Try to practice mindful eating with your parents.

  • Take a look through your refrigerator and see how much has gone bad/uneaten. Make a note with your parents to try to avoid that next time!


Lesson 5: Processing & Packaging

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​Try 2 things from the zero waste activity:

  • Use recyclable or reusable packaging

  • Say no to straws and single-use plastic

  • Use reusable water bottles

  • Choose zero waste snacks instead of over-packaged snacks

  • Compost and recycle

  • Use a reusable grocery bag 

  • Try going to a farmers market and buy unpackaged fruit instead of over-packaged fruit

  • Buy food in the bulk bins 

  • Re-use items like paper, plastic bags, and glass jars


Lesson 6: Food Labels & Marketing

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Look inside your cupboard and fridge and look for:

  • 5 reliable and unreliable labels on different food products.

    • Reliable labels are generally government or third-party certified.​

    • Unreliable labels are empty claims with no legitimate verification process.

  • Nutrition labels on different food products and see if these food products are healthy or unhealthy. Make sure to look at the portion sizes!

    • Healthy foods generally have a very short ingredients list and are not overly packaged​.

    • Unhealthy foods generally have lots of added sugar, fat, or sodium and are highly processed and overpackaged.


Nutrition Challenges

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Food Sustainability Curriculum


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