Starting Monday, we will begin our experiment. As mentioned in previous posts, we will take turns going to down to Akahi (food is ready by 9am) and talk with John, who is the main supervisor. If he is not there, the rest of the staff has already been notified that students will be coming down at this time. We mentioned before that we will NOT be creating new tags, but rather creating physical examples for students to see as they grab their food. The food service workers will help us ensure that our portion sizes are accurate because we have access to the scales that they have in the back.
On a side note, an interesting fact that we found out was that the serving utensils that are used during lunch are actually the portion sizes, with the exception of the tongs. Also, we learned that since Akahi began using rice paddles instead of rice scoops, there's been a reduction of waste in rice, which shows that the types of utensils that they use to serve food DOES make a difference.
We acquired a schedule of the meals that will be served for the next four weeks and the main items that are wasted were highlighted for us so that we can gather some data on those items to track the food waste. That being said, we look forward to implementing our experiment in the days to come!!
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