SchoolChef4Change – A School Food MasterChef Competition in Sweden
Consumption, Waste prevention
The problem
Recognizing the need to bridge the gap between students and the school restaurant, our project addresses the challenge of establishing a sustainable food culture in schools. The lack of student engagement and interest in sustainable school food prompted us to find a creative solution.
The solution we used
Inspired by the popular TV program MasterChef, our solution is the implementation of "SchoolChef4Change" – a student-led MasterChef competition aimed at involving students in the creation of sustainable school meals. By combining hands-on activities, peer collaboration, and fun, we believe this initiative can break down barriers and instill a lasting interest in sustainable food practices.
Implementation
Competition Structure:
- Organize semifinals and a final in the home economics halls of participating schools.
- Form teams of 4 students tasked with preparing a full plant-based, sustainable school meal in 90 minutes.
- Criteria for judgment include taste, presentation, and minimal food waste.
- Constitute a judging panel consisting of school personnel, the principal, and school chefs from neighboring schools.
Preparation:
- Allocate time for students to explore recipes and available ingredients.
- Conduct workshops to provide information on food waste and guide students on composing a sustainable food dish.
Prize and Recognition:
- The winning dish, selected by the judging panel, will be served in all schools in Malmö on a specified day.
- Participants in the final will receive an invitation to the chef school of Malmö municipality, where they will be awarded a diploma for their contribution.
Peer Engagement:
- Live-stream the final event to allow peers to watch and cheer on their classmates.
- Facilitate discussions and reflections on sustainable food practices among students, teachers, and staff.
Evaluation
Positive Impacts:
- Measure the impact on school culture through increased engagement, education, and enjoyment of the activity.
- Assess the level of participation and interest in sustainable food discussions among students and staff.
Challenges:
- Document challenges faced during the planning and execution stages.
- Gather feedback from students, teachers, and staff regarding their experiences and suggestions for improvement.
Student Responses:
- Gauge the eagerness of students to discuss learnings and preferences about sustainable food.
- Collect testimonials and stories from students who express inspiration to pursue culinary careers.
Future Prospects:
- Assess the anticipation for future competitions among students.
- Explore the potential for expanding the SchoolChef4Change initiative to other cities based on the success achieved in Malmö.
By empowering students to actively participate in the creation of sustainable school meals, our project aims to contribute to a positive school culture, stimulate meaningful discussions, and inspire future leaders in the realm of sustainable food practices.
