Sustainable Food in Kindergarten

Sustainable Food and Conscious Reduction of Food Waste in Kindergartens is a training aimed at kindergarten teachers and cooking club instructors who wish to consciously reduce food waste.

Training Topics:

• We will discuss what typically gets left over when children eat and how we can repurpose those leftovers.
• From bread, rolls, and other bakery products, we will prepare "Poor Knights" (French toast), egg-crispbread, bread soup, and breaded vegetables.
• From vegetables, we will make chips, spring rolls, add them to smoothies and muffins, meatballs, prepare frittatas, ferment them, and use them in stir-fries.
• From porridge, we will create bread, cakes, cookies, and pancakes.
• From fruits, we will make smoothies and desserts.
• We will also prepare a surprise dish using ingredients from the pantry or leftovers from the day’s meals in our kitchen.