Fee: 400,00 EUR
Duration: 5 days / 30 hours
Overview:
Sustainability in the kitchen involves being mindful of the impact of our daily kitchen activities on the environment and taking steps to reduce waste, conserve resources, and promote sustainable practices. We will have a look at slow cookers and their benefits in terms of energy efficiency and reducing food waste as well as food processors to promote healthy eating habits.
The course will use a combination of various methods that are engaging, interactive and provide teachers and trainers with practical ideas and tools for promoting sustainability in their own classes. Together we will cook meals related to each day’s sustainability topics.
Objective:
The main objective is to learn how to use the sustainability approach to minimize the impact of our daily kitchen activities on the environment and promote a more sustainable lifestyle.
Outcomes:
Teacher/Trainers will
- gain increased knowledge and awareness of sustainability in the kitchen,
- develop new teaching skills and techniques to encourage and enhance students’ engagement,
- learn how to save costs,
- learn how to promote a healthier lifestyle,
- contribute to a more sustainable future.
Targets:
The course is aimed at adult educators, teachers and learners from adult education centres and schools with courses in household, kitchen, and nutrition.
Programme:
– 1. day: The importance of sustainability
Energy-efficient cooking and sustainable cleaning products. Strategies for meal planning to avoid overbuying and overcooking.
– 2. day: The impact of ecological and seasonal food on the environment
Excursion to an ecological farm and learn about seasonal and regional food.
– 3. day: Plant-based diets
The impact of animal agriculture and the health benefits of plant-based diets. Cooking a plant-based meal that is tasty and sustainable.
– 4. day: Reducing food waste
What impact does food waste have on our environment? Composting and other methods of avoiding food waste.
– 5. day: Techniques for proper food storage
Ways to extend the life of produce, meat, and other perishable items.
Next courses:
17th – 21st April – Registration closed.
8th – 12th May 2023 – Registration closes on 14th April 2023
10th – 14th June 2023 (fully booked)
11th – 15th September 2023 – Registration closes on 25th August 2023
For more information and registration contact us: info@lernbar-europa.eu