Name Barbara Bukowska, Marzena Szczech, Monika Makutonowicz
Title How do make good use of food?
Where Are They Located?
About The Project
Our school is a gastronomy and tourism school so the problem of a waste of food is a priority of vocational training in Zesp—_ Szk—_ Gospodarczych in Elbl_g. According to the Kantar Millward Report from 2018 (on commission of Food Bank), 42% of Polish people confess to wasting food. Bread, fruit, vegetables and cured meat interchangeably occupy the top spot on the list of most wasted food. One of the reasons for wasting food cited by people in Poland is lack of ideas on how to reuse food. According to the only available data in Poland - 9 million tonnage of food is wasted (Eurostat 2006) â€“ it is assumed that wasting food can occur on even bigger scale. Apart from consumers, food is wasted on every particular stage: from farming, through transport and distribution process, to restaurants. At the same time, in Poland there are about 1,6 million people living in extreme poverty (according to GUS data from 2017, published in 2018). This data, compared to the scale of food wasting, makes us stop and think, as well as take action to prevent waste of food. As an educational establishment, we cannot be indifferent. We take action to prepare our students to work within the meaning of â€śzero wasteâ€ť. We educate young people to become responsible and aware of the importance of environment and society. Since 2015, our school along with Food Bank in Elblag has been realising the project â€śHow to make good use of food?â€ť The aim of the project is promoting the idea of reusing food. The project has been pursued every year since 2015, and itâ€™s 5th edition is being pursued this year. The project constitutes three stages: The first stage is a cook-off for all students â€“ studying to became a cook and a nutrition and catering technician. The competition cultivates the creativity through searching for culinary inspiration. The students are tasked to prepare the recipe and cook a dish using simple ingredient such as bread. Students are encouraged to develop their professional, gastronomic skills what raises the level of vocational education in our school. The example of the most interesting dishes reusing bread products are: chocolate brownie with raspberry mousse, â€śvariety breadâ€ť, apple pie made of stale rolls, pancakes made of stale rolls etc. The second stage is preparing the brochure with recipes for dishes, that were used in a competition. Thanks to the great support of our school head teacher â€“ Maria Dobosz and a chairman of Food Bank â€“ Teresa Bochenska, our students of a Gastronomic Technician Faculty, supported by their teachers, prepare a culinary brochure â€śHow do make good use of food?â€ť with all the recipes that were presented and prepared during the competition. The third stage of the project is a marketing process involving distribution of the brochure among people under ElblÄ…g Food Bankâ€™s care. The brochure includes dishes that can be cooked with the use of products supplied by the â€śProgram Operacyjny Pomoc Ĺ»ywnoĹ›ciowa 2014-2020â€ť (National Food Aid Program) and products that are most commonly wasted in Poland. The brochure â€śHow do make good use of food?â€ť was so enthusiastically acclaimed by people under ElblÄ…g Food Bankâ€™s care, that we decided to continue the action annually since 2015. More of the same brochures were published, featuring our studentsâ€™ recipes reusing stale bread, dinner recipes for 5 PLN and also some Christmas recipes. The jury of the competition consists of people under ElblÄ…g Food Bankâ€™s care, who are recipients of the brochure at the same time. Each brochure, prepared by our students under supervision of teachers, provides not only education to the people under Food Bankâ€™s care, but also is a great vocational preparation for future cooks, who learn to reuse food in the most efficient way. The project is also an opportunity to establish local cooperation with schools and companies working in a field of gastronomy within the meaning of â€śzero wasteâ€ť. The project in an example cooperation of non-governmental organisation and educational establishment, which team up to take care of an environment and local community. All brochures are also available to the entire school community, displayed in a visible place in our school.