As part of our partnership with the World Food Programme (WFP), we were delighted to collaborate on the creation of a Climate Smart School Meals event earlier this week.
The event brought together a dynamic group of stakeholders for an engaging discussion on how schools can play a big part in reducing emissions linked to school meals.
WFP is one of the world’s biggest providers of school meals. Last year, approximately 15.5 million schoolchildren in 57 countries received nutritious meals and snacks from WFP.
The event showcased WFP and Loughborough University’s UKMECS brilliant project in Lesotho on introducing electric pressure cookers in schools to reduce energy usage and cooking times and replace firewood stoves.
Institutional-sized electric pressure cookers in schools are cleaner, faster and more sustainable. Using electric pressure cookers can save up to 95% on fuel costs compared to firewood and reduce cooking time by almost 75%.
A delicious, climate-smart meal was created by WFP Chef Advocate Arthur Potts Dawson, School Food Educator James Taylor, OmVed Gardens Head Chef Josephine Marchandise and her team, and a wonderful team of chefs from a London School. Electric pressure cookers were put to use and participants could see them in action.
A big thanks to WFP and everyone involved in this engaging discussion.