SLOVENIAN AND CROATIAN STUDENTS JOIN FORCES TO PREPARE ZERO WASTE MEALS
Young future chefs and pastry chef involved in the Erasmus + Zero waste catering lab project met with the challenges of creating and recording video recipes with maximum food efficiency and preparing lunch of twelve different dishes, all with the aim of creating an environmentally sustainable hospitality.
Students of the Centre in Tourism Celje and the Center for Education Slave Raškaj Zagreb participated, within the two year Erasmus + project Zero waste catering lab, in a workshop where they learned how to prepare food according to the Zero-waste principles.
Great culinary creations have come together with school mentors and cooks from the OAZA restaurant Joyful kitchen. Some of the objectives of the workshop were to encourage cooperation with local producers, avoid plastic packaging and make caterers aware of the generation of less waste while exploiting the remaining food remains and for another dish.
