Belmont Ridge Middle School’s annual FACS-8 BBQ is more than just a feast — it’s a flavorful lesson in sustainability and food waste reduction.
Each year, Ms. Kelly Merritt’s eighth-grade Family and Consumer Sciences (FACS) students are challenged to turn leftover pantry items, garden produce and frozen extras from previous food labs into mouth-watering BBQ sides and desserts. The goal is to reduce food waste, highlight sustainable cooking practices and show that with a little creativity, no ingredient needs to go to waste.
“With six classes and five kitchens per class, our students created 30 unique dishes to serve their classmates and BEM staff — all using ingredients that might have otherwise ended up in the trash,” said Merritt. “I’m so proud of their creativity, collaboration and commitment to reducing food waste. They proved that sustainable cooking can be both meaningful and delicious.”
The project is part of a broader effort to raise awareness about food waste and its environmental impact. Students learn that food waste is the largest category of material in U.S. landfills, with about 30 to 40 percent of the food supply — more than 130 billion pounds — wasted each year. Globally, food waste is responsible for 8 to 10 percent of all greenhouse gas emissions, contributing significantly to climate change.
To amplify their impact, students collaborate with the LCPS Office of Sustainability, gaining insight into waste reduction and sustainable food systems. The partnership helps connect classroom learning to division-wide sustainability goals.
FACS classes play a vital role in equipping students with practical life skills such as nutrition, financial literacy, personal development and environmental responsibility. In middle school and beyond, these courses foster independence, informed decision-making and an understanding of how everyday choices impact personal and global well-being.
By creatively repurposing leftovers and working with sustainability leaders, Belmont Ridge students serve more than food — they’re serving solutions. Their dishes show that sustainability can be both educational and delicious and that small choices in the kitchen can help create a healthier planet.