Сooking salad

Country of implementation

Estonia, Narva

Type of the practice

Method: working in pairs, practical lesson

Initiator of the practice


Type of education


Age of participants


How many participants max can participate


Education form


Short description

The purpose of the practical lesson is to learn how to cook a Greek salad from the fresh vegetables, be able to count calories, properly cut vegetables, feta cheese, be able to arrange a dish and make serving. The idea of ​​zero-waste production implies the presence of compost, a compost box is installed in the school yard and beds with flowers and cultivated plants. The packaging is used for stuffing studio bags. Evaluate the salad students of the parallel class and the teachers.


One of the key success indicators of the practical lesson is to increase awareness of students about the food quality in a way that engages new audiences and gets people interested in healthy food and nutrition!

Challenges in implementation

  • Certain safety precautions in the kitchen regarding hot objects, sharp appliances
  • Food safety: Recovered food must be handled and stored properly to ensure that it is safe for consumption.
  • Resource constraints: Implementing a food recovery program can require significant resources, including staff time, transportation, storage facilities, and equipment.
  • Limited school equipment.