Fourth learning-teaching-training- activity in Würzburg
During this project week, the participants tried to find out whether and to what extent sustainable nutrition can be implemented in a canteen kitchen. Not only did they limit themselves to theoretical aspects, but they also cooked together, visited various sustainable food producers on a day trip to the Rhön and a canteen kitchen that mainly cooks with sustainable food. Of course, the participants also tasted various sustainably produced foods and wines.
What exactly the participants experienced you can read in the following reports.