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Keep it sustainable. A themed week with the aim of reducing plate waste at schools

Most municipalities find it difficult to get students involved in the work to reduce plate waste. Many nutrition managers describe above all that junior high and high school students are a difficult target group to reach.



As part of this, Midsona Foodservice and Generation Waste have started a collaboration in the fight against food waste. Midsona has developed a themed week with a focus on climate and sustainability that is aimed specifically at these students called Keep it sustainable. To capture interest and try to make the climate and food waste work a little cooler, they brought with them the former winner of Sweden's master chef Filip Poon, who is a well-known YouTube profile among young people with over 100,000 followers.


During the 5 days of the theme week, students are given a daily challenge in the dining hall. The school restaurant's task is to prepare 5 climate-smart dishes based on ready-made recipes that the award-winning school restaurant Tullängen in Örebro developed together with Midsona Foodservice, and you also have the opportunity to participate in White Guide Junior and win the "School Meal of the Year" award.


A week before Keep it sustainable starts, school staff weigh the plate waste every day to make visible the amount of food thrown away. During the theme week, Filip will challenge the students to try to reduce waste. The school can use Generation Waste's flexible measurement tool free of charge during the two measurement weeks to easily obtain statistics and follow up on development.


Are you interested and want to know more? Feel free to come in and read more or contact us for more information.




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