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Sustainable Practices in Kaakkuri School Lunchroom: Food Origins and Waste Management

Discover how Kaakkuri School effectively manages its lunchroom operations, from sourcing food to recycling waste. The food primarily comes from domestic wholesalers like Kesko and Ingman, with local supplies for fish and bread. Fresh ingredients are prepared by the school cooks. Waste is meticulously handled: uneaten food is stored for later use, while organic waste is collected separately. The lunchroom committee is proactive in reducing waste through educational campaigns. Join us in exploring the sustainability efforts that shape our school meals.

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Sustainable Practices in Kaakkuri School Lunchroom: Food Origins and Waste Management

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  1. Kaakkuri school 7D Proudlypresents:

  2. Recycling in schoollunchroom

  3. Wheredoes the food comefrom? • The main part of the foodstuffcomes from the domestic big wholesales (Kesko,Ingman). • Fish is orderedfrom a localsupplier (Hätälä). • Bread is deliveredpartlybylocal (Pullapirtti,Kuivas) and partly fromdistantbakeries (Vaasan).

  4. How is the food prepared? Food is preparedmainly of freshfeedstock in the schoolkitchenby the cooksthemselves.

  5. Action in lunchroom Taking the food Eating - enjoying

  6. Aftereating Leaving the dirtydishes The smallbiowastecontainers in lunchroom

  7. Whatwillbedonefor the leftovers? • The food whichhasnotbeenserved and notbeen on the opencontainerswillbestored in the cold-storageordeepfreezed and servedduring the lunch in the nextdayorlater in the future. • The food thathasbeenserved on the opencontainerswillbethrown in the biowastecontainer.

  8. Waste processing

  9. Organicwaste Organicwaste is collectedfrom the smallcontainers into a big container and delivered to the organicwastestation.

  10. Cartons and cardboardsarerecycled

  11. Metalsgo to metalrecycling

  12. Plasticsgo to plasticrecyclingor to energywaste

  13. The rest of the wastegoes to the mixedwaste

  14. The menu of oneweekin November 2011: Monday: Sausages and mashedpotatoes Tuesday: Meatsoup Wednesday: Salmonballs and mashedpotatoes Thursday: Mincemeatsauce Friday: Chicken and potatocasserole Mashedpotatoes is perhapsnot the favourite food?

  15. The lunchroomcommittee Whathas the committeebeendoing in order to minimize the amount of the organicwaste? It • hasprovided the smallerorganicwastecontainers into the lunchroom in order to minimize the amount of organicwaste. • haspromised the favourite food day, if the amount of the organicwastewillbereducedapproximately to 3-5 kg per day. • haspreparedinformalposterswithslogans to the lunchroom • hasinformedpupilsthroughcentral radio and the big screen in lunch room.

  16. Slogans: Take as much as youareable to eat! Eatitallup! Youcanalwaysgetmore food later!

  17. Conclusions: The recycling is diverse and effective and runningquitewell in ourschool. The problemconcerning the amount of the food wastestillexists! The work is going on…

  18. In cooperation : Translators Interviewers Editors Fotographers

  19. And bysmallassistancefrom: Teachers Liisa Kaasila & Marja-Maija Riipinen

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