SREDNJA ŠOLA SLOVENJ GRADEC IN MUTA

Our food waste reduction project is a year-round endeavor. As a culinary school, we are in daily contact with food and, consequently, with food waste management. We follow a "zero waste" policy, meaning that we minimize discarded food through the following practices:

• Leftovers: We store leftovers in the refrigerator and use them in the following days. This includes leftover dough and prepared food that could not be consumed during class. Sometimes we repurpose these items as afternoon snacks for our cleaning staff.
• Bread products: We dry bread crusts to make bread dumplings, bread rolls, and breadcrumbs—either plain or seasoned with parsley.
• Vegetable and meat trimmings: We use lower-grade vegetables and meat trimmings to prepare vegetable and meat stocks or bases for cooking.
• Imperfect fruit: We transform lower-grade fruit into various sauces and preserves.