29/04/2024
Salamanca
Spain
Spain
11
total
participants
participants
Causes covered by this activity
Type of activity
Goal of the Activity
The main objective was, through experimental learning, to show how to modify recipes so that everyone could eat them. Which everyday recipes can be modified with little effort so that everyone could eat them.
Description
At the beginning of the activity, all the ingredients and recipes were prepared on the table.
Participants were divided into groups of 2 to 3 people, and each group had at least one recipe to make.
The coordinator, a culinary management student, was in charge of giving guidelines, helping with the recipes, providing the material and similar.
At the end of the activity, and after a few photos, it was time to try the recipes!
Everything was great and the students were able to take the rest of the leftover food in tupperware.
By organising this activity, the organisers want to contribute to the following Sustainable Development Goals
Objectives
Fostering Responsible Consumption
Fostering Circular Economy
Foster Experiential Learning (NFE)
Encouraging Slow Food
Foster Intercultural Dialogue
Reducing Waste and Promoting Recycling
Inclusive Education
Showcase Cultural Heritage
Social and Cultural Integration in Local Community
Support Language Learning
This activity was organised by: