Culinary Institute by Vejle Erhverv saves the food
On Friday, September 6th, 2024, the Culinary Institute by Vejle Erhverv (Vejle Municipality from Denmark) participated in Vejle Culturenight with a clear focus on food waste.
This participation also marked the Culinary Institute’s new partnership in the Cibus project, which aims to promote sustainable food practices and reduce food waste.
Visitors were treated to two types of samples: a savory option with crispbread made from day-old rye bread, served with a green lentils dip, and a sweet option using the same crispbread paired with an apple dip made from windfall apple. These samples demonstrated how leftover ingredients and surplus food can be transformed into creative and delicious dishes.
In addition to the tastings, the Culinary Institute By Vejle Erhverv engaged the public in discussions about which types of food are most commonly wasted and how to reduce waste in everyday life. These conversations provided valuable insights and practical solutions that visitors could take home and apply in their own kitchens.
As part of the Cibus project, the Culinary Institute by Erhverv will continue to promote sustainable food practices through workshops and events aimed at inspiring and educating the public on how to reduce food waste at both the local and regional levels.
This event was a perfect opportunity to highlight the Culinary Institutes role in the CIbus initiative while also offering practical advice on food waste reduction. Through tastings and dialogue, the institute not only raised awareness of food sustainability but also encouraged visitors to take action in their own lives. The combination of delicious food and meaningful conversations made the event both enjoyable and educational, reinforcing the importance of reducing food waste as part of a broader sustainability effort.
