Educação ambiental no ensino de química: O desperdício de alimentos no IFPI – campus Cocal e sua contribuição na emissão de gases do efeito estufa

Abstract

Global warming is accentuated by the greenhouse effect and has become one of the biggest concerns of today's society. The food system is known to contribute to total anthropogenic greenhouse gas emissions, and food waste accounts for 8-10% of these emissions. In this sense, considering that a third of the food produced in the world is wasted, this work sought to contextualize the content of chemistry and environmental education with food wa-09uyste through an educational action at the IFPI Campus Cocal. To this end, the methodological strategy used consisted of four moments: holding a thematic class, analysis of food waste in the institution's cafeteria, educational action and a new analysis of food waste. The target audience was the students of the 3rd year of the technical course integrated to the high school in Farming. It was observed that after the educational action there was a significant reduction in food waste in the cafeteria, with per capita consumption falling from 0.580 to 0.430 g and rest -ingestion per capita from 68.2 g to 53.0 g. This result shows that students understood the importance of their role for society, minimizing food waste and, consequently, reducing the emission of greenhouse gases and global warming