Robin Food is a non-profit and pay-as-you-feel restaurant with a mission: rescue, cook and serve food that otherwise would go to waste. The restaurant is saving fruit and vegetables from markets and farms to raise public awareness on issues of food waste, sustainability and climate change in the most tangible and delicious way possible: a tasty meal.

hunger

Zero hunger

Sustainable consumption production

Responsible consumption and production

Infrastructure industrialization

Industry, innovation and infrastructure

If you managed a restaurant, what foods would be on the menu? Why?

PE.5.S.2.GLE.3.IQ.2

Recognize an example of a place to buy food, such as a grocery store or restaurant.

SOC.K.SS.K.E.1.Su.c

Provide food preparation opportunities and cooking experiences using nutritious ingredients.

PE.PK.A.8.a

Explain the impact of organizations (e.g., nonprofit, nongovernmental, local community) on social change

SOC.9-12.SS.SOC.5.3

Provide opportunities for hands-on learning of different processes (building, cooking, art, music, etc.).

APPR.1-3.1.1.6.CS.h

Help develop lists and steps for complex activities (cooking, event planning, and experiments).

APPR.1-3.1.2.8.CS.f

Compare the ways that different social organizations address the same problem (religious, nonprofit, community groups).

SOC.11.18.11.06

Give an example of how different social institutions or groups (e.g., religious, nonprofit and community groups) address the same social problem.

SOC.4-6.18B.4

Students will describe the relationship among private, public and nonprofit health agencies and compare the services provided by each agency: private health care facilities (e.g., private physicians, nursing homes, rehabilitation facilities)

HE.9-12.PL-HS-3.1.5.a

Students will describe the relationship among private, public and nonprofit health agencies and compare the services provided by each agency: hospitals

HE.9-12.PL-HS-3.1.5.b

Students will describe the relationship among private, public and nonprofit health agencies and compare the services provided by each agency: public health departments and clinics

HE.9-12.PL-HS-3.1.5.c

Students will describe the relationship among private, public and nonprofit health agencies and compare the services provided by each agency: DES (Disaster and Emergency Services)

HE.9-12.PL-HS-3.1.5.d

Students will describe the relationship among private, public and nonprofit health agencies and compare the services provided by each agency: Family Resource Centers

HE.9-12.PL-HS-3.1.5.e

Students will describe the relationship among private, public and nonprofit health agencies and compare the services provided by each agency: Medicare/Medicaid

HE.9-12.PL-HS-3.1.5.f

Students will describe the relationship among private, public and nonprofit health agencies and compare the services provided by each agency: nonprofit health organizations (e.g., American Heart Association, American Red Cross, American Cancer Society)

HE.9-12.PL-HS-3.1.5.g

Compare the quantity of restaurant or packaged foods to the quantities of food needed to keep the body healthy.

HE.4.1.1.5

Analyze characteristics of restaurant menu items and methods of preparation to identify healthier food choices one can make when eating out, including at fast food restaurants.

HE.7-8.1.1.6

Identify community businesses and workers, and the goods and services they provide (e.g., restaurant/food, service station/gas, salon/haircut)

SOC.2.2.3.2

identify examples of nonprofit and/or civic organizations such as the Red Cross and explain how they serve the common good.

SOC.3.9.D

SOC.3.12.C

demonstrate proper techniques for answering restaurant phones;

HOSP.9-10.3.C

evaluate the effects of cooking methods on product presentation.

HOSP.10-12.7.E

identify some services and service-related occupations in their community (e.g., occupations such as sanitation worker, store clerk, restaurant server, repair person; services provided by the post office, the band office, the water treatment plant, grocery stores, gas stations), and describe how they meet people’s needs, including their own needs

Grade 1 Application: Interrelationships
within the Community B1.2

describe some environmentally responsible food-preparation practices (e.g., using energyefficient appliances; filling the freezer to the recommended level; using fewer pots in cooking; using a microwave oven rather than a conventional oven to cook a small amount of food; using as many parts of an item of food as possible; planning meals to avoid overshopping, eating out, or food waste)

Grade 12 Responsible Consumerism D2.2

describe strategies they can use at home to reduce food waste and excess packaging (e.g., separating out recyclable materials, vermicomposting, using reusable fabric shopping bags, buying in bulk, refusing excess packaging)

Grade 12 Responsible Consumerism D2.3

identify occupational opportunities in the food industry (e.g., server, cook, chef, sous-chef, restaurant manager, food stylist, dietitian)