Go to content

Mission accomplished!
Young future chefs and confectioners involved in the Zero Waste Catering Lab project faced the challenges of creating and recording 12 video recipes in four days during the LTT activities in Zagreb (January 23, 2023 - January 27, 2023).

Students from the High School for Hospitality and Tourism in Celje and the Slava Raškaj Zagreb Education Center participated.
Perfect culinary creations were created in collaboration with school mentors and chefs from the OAZA Joyful Kitchen restaurant. The video production of Poster d.o.o., a partner in the project, made sure that all of this would look great in the video recipes.

Now we just have to wait for the assembly and according to the recorded recipes, we will all be able to cook one appetizer, main course and dessert for each season according to zero waste principles.

After a whole week of filming, the last challenge was to prepare food with the remaining ingredients and with minimal waste for journalists from media companies (N1, Al Jazeera and OTV) and all the other guests who followed their work throughout the week.

The students used their free time visiting the cultural sights of Zagreb and participated in educational activities. They had the opportunity to visit the restaurant Oaza Joyful Kitchen, as well as the daily bistro and bakery SALO, which prepare their meals on the basis of plant-based, domestic and local ingredients without additives and preservatives.
In the end, the LTT team "sweetened up" with a visit to the Chocolate Museum, where they could experience a "journey" through the world of chocolate through cultural, historical and social aspects.

During the week, the students showed their skills in cooking in a zero-waste way, courage and love for the work they are studying for. Video recipes will be published on the project website:     

Created by
Zero Waste Catering LAB | 2021-1- HR01-KA220-VET-000025338
This project has been funded with support from the European Commission.
This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
Back to content