Zero-waste cooking – ŠKMER

Guided by the saying: “Tell me and I will forget, teach me and maybe I will remember, include me and I will learn.” with project associates, we were guests at two workshops at the ŠKMER Culinary Academy. We rolled up our sleeves, engaged our hands and heads and, with a lot of fun and expert guidance, cooked and adopted zero waste principles in the kitchen.

In the workshops, we prepared three course meals for all participants, ie 16 people per workshop, and learned how to make full use of groceries in the kitchen to produce as little biowaste as possible. We are usually throwing away peel and stems that contain more nutrients than the usual edible parts do, and are full of antioxidants and dietary fiber.

At the ŠKMER workshops, only one small pile of biowaste remained after cooking, which means that we had good teachers and that we adopted knowledge well.

To complete the whole story, we disposed that small amount of generated biowaste in the UniCompoST home composter. With it’s help, among other things, students enrolled in the Service learning program will monitor changes in composter and record their observations.

In EU countries, around 88 million tonnes of food waste is generated every year, of which most food is from households (53%). This is the biggest reason why everyone should think about composting, but there are many ways to minimize groceries leftover before they end up in composter.

With just a few tips from our Live Green section, you can reduce kitchen waste in your home and actually save money – LINK.

Conducted workshops are activities of the project Raising Awareness of the role of Composting. The project activities include teachers and students of the Faculty of Chemistry and Technology, Faculty of Economics and the Department of Marine Studies, as well as employees of educational institutions: kindergarten Radost, kindergarten Iskrica, kindergarten Marjan, Crafts School Split, KLIPER – institution for maritime education.

The project lasts 12 months and it’s co-funded by the SENSE Foundation Brussels.