In vocational schools, it’s important to teach people not only how to cook but also how to do it wisely, especially when it comes to sustainable food management – ZERO WASTE – in practice, this means that students should know how to plan meals, control portions, and find creative ways to use leftovers to avoid wasting food.What we like the most? Our training reflects real kitchen situations. This way, students can learn not only theory but also practical skills, such as effective composting or using leftovers to make homemade broths.
(Text and pics by Wiesia)
