Nachhaltig kochen – Aktionstag an der Klara-Oppenheimer-Schule
To put the theory of sustainable cooking into practice once again, the students of the Klara-Oppenheimer-Schule developed a three-course menu for vegetarians and „meat eaters“ together with their teachers. On a main serving day in the school’s own canteen, the menu was put into practice by the students of the technical academy, teacher Marion Fröhlich and Slow Food members Norbert Schmelz and Gerd Sych. A potato soup, a vegetable quiche, a meat patty with vegetable cake and a baked apple compote were prepared with regional organic products for 250 people according to seasonal availability, served from 12:00 to 13:30 (among others to 110 children from the lunchtime care of surrounding schools and day nurseries), evaluated and subjected to a cost calculation.
Thus, with the start of classes at 8:00 a.m., all dishes were prepared from scratch. For this purpose, 25 kilos of potatoes, 15 kilos each of carrots, parsnips and pumpkins were peeled, 10 kilos of leeks were cleaned, 2 kilos of onions were chopped, 5 kilos of Bamberger Hörnla (a local potato speciality) were cut for crisps, the dough for 10 forms of vegetable quiche was kneaded and 20 kilos of apples were prepared for the baked apple compote. 10 kilos of beef bones were sautéed for a home-made gravy, because the students and teachers wanted to prepare all dishes without any additives, but with maximum flavour.
A good half hour before the meal was served, the cafeteria kitchen became a bit hectic, the prepared vegetables for the quiche had to be sweated and a good 200 meatballs had to be fried. Almost at the same time, the crisps were put into the hot oil, just in time to be placed on top of the quiche and meatballs as a crowning touch.
The serving of the prepared food then proceeded in a relaxed atmosphere. Also because the first feedback from the food guests brought confirmation – „great food with very good taste“ was the tenor throughout. Praise also came from Brigitte Baumeister, responsible for community catering at the Office of Food, Agriculture and Forestry, and Rupert Ebner, Chairman of Slow Food Germany, who had travelled from Berlin especially for the event.
Not only was the positive feedback received by the students after evaluating a questionnaire gratifying, but also the post-calculation of costs incurred through food purchases and the proceeds from food sales showed a positive result. Pupils and teachers involved see this as proof that a menu in community catering with high-quality products at a reasonable price is a perfectly feasible way to go).
Therefore, further days with menus made from regional products are planned at the Klara-Oppenheimer-School, perhaps even the expansion to lunch catering for the children of the surrounding schools and after-school care centres.