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Practical and hands-on workshops of 1-3 hours
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Various themes within food and sustainability - teaching tools and methods
For groups of 10-30 people
Age: 12 and up
Extended green transition program for food service
Focus on a wide range of sustainability topics
For the entire kitchen staff, in your own kitchen, on your own daily operations
Managing surplus food for large scale events
Surplus food is collected, registered, and processed
For festivals, trade shows, and other large events throughout the country
Planning and execution of all types of events - small scale and large scale
Ensuring sustainable materials, suppliers, etc.
All types of events from weddings to conferences
A three-five course
sustainable, zero waste food experience
Accompanied by background stories and insight into our methods
For groups of 15-40 people
On our work of food waste reduction and entrepreneurship
Inspiring, entertaining, and educational
For schools, institutions, and businesses
