Food Is Not Trash: From Waste to Plate

A more sustainable kitchen

“Food Is Not Trash: From Waste to Plate – A More Sustainable Kitchen” was the theme of the lecture that took place on January 13th at the Auditorium of the EB School of Pereira, and involved students from the 7th and 9th grades.
The initiative featured Chef Arménio, who, at the invitation of the Montemor School Group, visited our school pro bono. The speaker led an interactive session, promoting reflection on the importance of reducing food waste and adopting more sustainable practices in daily life.
Throughout the session, Chef Arménio engaged in dialogue and interaction with the students, encouraging active participation and the exchange of ideas among peers. Through a current and relevant approach, he highlighted the impact of food waste on the environment and society, emphasizing the importance of valuing food and promoting more responsible and sustainable consumption. This theme is integrated into the content of the Citizenship and Development subject, reinforcing values such as responsibility, sustainability, and social awareness.
The theoretical component was complemented by a practical workshop, which demonstrated that food waste can have a second chance. Carrot, potato, and onion peels, as well as the green part of leeks—whose inevitable destination would be the trash can or the chicken coop—gained a new life by being transformed into an aromatic and nutritious broth, capable of enriching other dishes. It became clear, therefore, that food is not waste and that small actions can contribute to a more sustainable kitchen and a better future.
The activity ended in the best way, with the preparation and tasting of a delicious pâté made from lettuce leaves that would have been wasted, as well as slices of bread forgotten in the cupboard, and little else… A surprising tasting that won over all the participants and demonstrated that, with creativity, food waste can be transformed into true delicacies.
With knowledge and skill, nothing is wasted: everything is transformed, renewed, and gains new flavors, capable of surprising any palate.
To all those who made this activity possible — teachers, operational assistants, the school coordinator, and the school administration — we extend our gratitude. Special recognition also goes to the students for their demonstrated interest and interaction, and to Chef Arménio for his availability, kindness, sharing of knowledge, and contribution to enriching the teaching experience. To all, our gratitude.
We hope this menu was just a small appetizer and that, in the future, we can savor many other dishes — not forgetting, of course, dessert.