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...
Insights from focus groups in Uusikaupunki and Kemiönsaari, Southwest Finland
The key message from the discussion on youth and sustainability was that sustainability work shouldn’t bring more anxiety to youngsters. Adults must bear the responsibility, and all youth should have spaces to ask about sustainability. When discussing...