A brief interview about collaborative farming together with local Co-Operative Farm and Perho Culinary, Tourism and Business College. “Every school should establish network with local farmers, start a school garden project, and see all the possibilities how farm project can … Continue reading
Did you know that you can also eat tender green shoots on garlic?
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In April 2015, we had another study trip to Bovik Farm, with students of sustainable gastronomy study module. Students had an opportunity to learn how Finnsheeps and Eastern Finncattle are being raised in organic way. There are still only about 1000 … Continue reading
If biodiversity disappears what will happen to our food? Together with wild flora and fauna, many domesticated plants and animal breeds selected for their milk or meat will also disappear. According to the FAO, 75% of edible plant varieties have … Continue reading
All the culinary schools should be collaborating with a local Co-Operative farm! Culinary students learn how to prepare and serve food – but, do they have practical knowledge about the origin of food? Or, what all does it take to … Continue reading
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Teaching and learning can happen nowadays anywhere and at anytime. This ubiquitous learning provides endless choices for students to learn required criterias for their study modules. It shifts the classroom from a traditional to nontraditional form in which learning can happen … Continue reading