CLIKIS – Climate friendly Kitchen in Schools
The project is completed. The CLIKIS project disseminated approaches and measures for climate-friendly school meals in Poland – responsible staff, for example, was trained to select environmentally-friendly ingredients and to use energy-saving technology.
Awareness Climate Policy Food Systems
Project info
Poland
09/18 - 06/19
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79,973.00 €
Contact info
Malte Schmidthals
- Fundación Tecnalia Research & Innovation
- PNEC - Association of Municipalities Polish Network "Energie Cités"
Background
Although agriculture accounts for around 13% of global greenhouse gas emissions and an even greater proportion of emissions originates from land use changes (mostly from forest to agriculture), the topic of “food” is still relatively new in Poland’s climate protection policy.
The pilot project, which was successful in Germany, supported the introduction of this topic in Poland – and it seemed promising for two reasons: On the one hand, a discussion about higher quality for school meals (so far for health and ecology reasons, but not for reasons of climate protection) had already begun in Poland and on the other, the organisational form of school catering is very similar in Poland and Germany, since both countries have caterers, leaseholders and schools which cook meals independently.
Project
The project transferred the results of the German predecessor project KEEKS (Climate and Energy-Efficient Meals in Schools) to Polish conditions and eating habits. To achieve this, CLIKIS adapted educational materials and evaluated typical meals and ingredients according to their climatic impact in CO2 equivalents.
The main method of transferring the adapted project to Poland was through “Train-the-Trainer” seminars. German and Polish project partners also carried out projects in Polish schools and school kitchens.
Training courses taught the implementing partner PNEC, Polish training personnel and kitchen management how to apply the project methods and principles. The training highlighted the relationship between climate change and nutrition and provided useful information on energy-saving school kitchen operations. The training courses addressed three specific areas of activity: the variation of ingredients, kitchen technology and user behavior as well as the organisational measures
Results
- Adaptation and Development of Train the Trainer (ToT) seminars for Polish context
- 6 trainers were trained in two ToT sessions on the KEEKS methodology and on how to transfer it to Polish conditions and Polish school kitchen
- A total of 10 kitchens chefs of school kitchens were trained, of which five of them were from pilot school kitchens which cooperated with the project
- Successful final conference was organised, with the aim of promoting the topic of “climate protection in school catering” which was able to attract 50 participants, mostly coming from schools, kindergartens, school kitchens, NGOs, scientific experts, National Food and Nutrition Institute, as well as Representatives and administrations of Krakow
Last update: September 2024