Vrtec Vrhnika, enota Žabica

We conducted a self-audit of food waste and plastic waste. The audit involved four educators, a cleaner, a cook from the distribution kitchen, the head of school nutrition and hygiene, and the assistant principal. We discovered that the largest portion of food waste consisted of uneaten food. In staff meetings, team members discussed strategies to minimize leftovers, including which foods children prefer or dislike and how to introduce new dishes. The kitchen was regularly informed by educators about which foods were needed in smaller or larger quantities. We acquired a blender to make smoothies from leftover fruit and vegetables.

We also established guidelines for dining and reducing food waste in kindergarten. All classrooms were equipped with visual guidelines for kindergarten nutrition and food waste reduction. These guidelines serve as reminders for staff and are also practical resources for substitute teachers and student teachers.

We implemented a photo menu system. We created visual menus that were well received by the children. These are displayed alongside the standard menu in a designated area in the hallway.

We prepared dishes from food that would otherwise be wasted. We collected leftovers from snacks (bread, walnuts, raisins, cereals) and used them to make bread pudding. We also incorporated eggs from our own hens. The recipe was documented and shared with parents.

Children wrote and illustrated strategies for reducing food waste, which we compiled into a poster and shared with families.