The problem
A lot of food waste in institutional kitchens, restaurants and households
The solution
Rethink by young generation: reduce waste, recipes and recover new products
The prototype
Change the fate of food waste at local level by connecting stakeholders
The societal actors
students, teachers, institutional kitchen`s staff, restaurant staff
Hosted by SALL , contributed by Vesna Dereani on 15 February 2022
This is the high school with vocational programs in the field of agriculture, food and veterine. We closely collaborate with local community in the field of tourism, food production and ecology. It is our plan to explore food wasting in institutional kitchens, restaurants and households and propose sustainable solutions.
Teacher:
Vesna Dereani
Student Age
16-17
Technologies (computing, engineering, digital literacy, etc)
Project theme