Chefs competition

A meal planning activity to think about reducing food waste through planning your menu.

Pupils in class:
•    Learn about menu planning 
•    Learn how to plan to reuse waste and leftover foods and products
•    Learn new sustainability practices

1 - 2 lesson units 

•    virtual shopping list
•    you can use our list or create your own one

Plan meals from the virtual shopping list. Use possible leftovers from previous day. Learn how to plan meals wisely and how to be creative in the kitchen.

Icebreaker: 

Discuss with the students if they know how to prepare their favourite meals. 

Activity:

1.    Plan week menu

You can use our shopping list, or create your own game with your own shopping list. Predict what are the possible leftovers. Try to use them in tasty way and learn how to plan meals wisely. Think how you can be creative in the kitchen.

2.    Imaginary shopping list

• Various vegetables (such as carrots, parsnips, red lentils, beans, canned tomatoes, canned corn),
• milk,
• almond milk,
• tofu,
• cooking oil,
• salt,
• herbs,
• nuts,
• pasta,
• rice,
• cheese,
• bread.

3.    Monday

Vegetable soup with noodles; red lentil with eggs; and toast with olive oil and herbs     

Question - What is left over and still good to use? 
Leftovers from vegetables, some eggs, some noodles...

Task - Create recipe with whats left from today and what's on the shopping list.

4.   Tuesday

Creamy vegetable soup from vegetables; red lentils with almond milk and roasted almonds; noodle salad with peas and corn and grilled tofu

Question - What is left and still good to use? Some tofu...

Task - Create recipe with tofu and what's left from shopping list.
And so on...