Practical Testing of the tool “Sustainable diet training for public institutions” by Riga City Council, Latvia
How was the tool implemented in Riga? The practical master classes were held on the following topics: the use of vegetables and legumes in soups, main dishes, side dishes and technological aspects of cooking. In total 56 cooks from Riga schools and preschool...
Focus group discussions on “sustainable food“ and “involvement of young generation” in Bremen
The participants of the focus group discussions consisted of representatives of the public sector, non-profit organizations, city-state initiatives, political parties and activists. The “Sustainable Food” focus group discussed the need for more regionality,...
Bringing gastronomy to school food
Some of the barriers in Latvia for tasty and nutritious school meals that are appealing to kids to eat, are the low budget for a meal, the lack of training for school cooks on variation of low cost local ingredients and the knowledge on how to cook them right. The...
Desired impact
Since the BSR Food Coalition project kick-off, in Tartu, a county level lead-group has been created and led by project partner the Association of Municipalities of Tartu county, which gathers 8 municipality representatives, 3 smallholder farmers’ union representatives...
The new regulation aims to encourage and facilitate water reuse in the EU
To tackle these concerns, a webinar on water reuse legislation in Europe was held by the European Water Association on June 26th, 2023. The NURSECOAST-II team attended the webinar with great interest, eager to learn about the main takeaways concerning the...
We are testing samples collected during the pilot studies
Ewa Babkiewicz from the University of Warsaw is currently working with our partner in Latvia (Latvian Institute of Aquatic Ecology), where she is learning the procedure for cleaning samples from lakes in order to isolate and purify microplastic particles so...
Training of Riga school cooks
Practical master classes were held on the following topics: the use of vegetables and legumes in soups, main dishes, side dishes and technological aspects of cooking. 56 cooks from Riga schools and preschool catering companies participated in the training. In the...
Enhancing Sustainable Food Consumption in the public sector through Collaboration and Innovation
10 July 2023 Enhancing sustainable food consumption in the public sector through collaboration and innovation. Interview with Sara Seing from Södertälje Municipality Written by Anna Zaccaro How can StratKIT+ project overcome barriers and create a healthier and more...