Vejle Municipality / Culinary Institute by Vejle Erhverv recently conducted an engaging workshop for a local school, focusing on the principles of sustainable food. This particular workshop was designed for an 8th-grade class, providing them with valuable insights into the environmentally friendly potato, a staple in Denmark. In addition to acquiring a wealth of knowledge about this versatile vegetable, the students were challenged to create a delicious potato and leek soup. The primary objective here was to emphasize the importance of taste and the art of crafting an environmentally sustainable dish using just a few key ingredients.
During the workshop, students were introduced to new culinary tools and techniques not typically covered in their regular curriculum. The overarching goal of this workshop was to shed light on the significance of environmentally friendly ingredients and how they can be skillfully incorporated into meals. By doing so, it instilled a sense of environmental consciousness among the students, empowering them to actively contribute to the ongoing green transition.
For further details about the workshop, please watch this video: