Assess learners' ability to design a one-week sustainable meal plan that meets basic macro- and micronutrient needs, stays within a specified budget, and minimizes food waste. Students must produce daily menus with portion guidance, a consolidated grocery list with cost estimates, substitutions for common dietary restrictions, and a concise rationale explaining choices for nutrition, cost control, seasonality, and waste-reduction strategies (e.g., batch cooking, reuse of leftovers, proper storage). Scenarios may vary budget and dietary constraints; evaluation focuses on nutritional adequacy, realistic budgeting, and practical waste-minimizing methods.