Euc Nord

Educational institution

Offers youth and adult vocational education and training including gastronomy & nutrition training courses

Establishment year

Kitchen educations since 1980

Equipment purchase and mentor

Pia Byrdal Pedersen

Establishment address

M.P. Koefoeds Vej 10, Hjørring, Denmark

Introduction

EUC Nord and its educations have an increased focus on sustainability in terms of food waste, CO2 impact and energy consumption associated with cooking, as well as the choice of raw materials and the use of efficient electrical appliances. The long-term economy has been decisive for the choice of refrigeration and freezer products for its training facilities. Energy measurements of existing refrigerators showed that the repayment period on new Gram cabinets was very attractive.

The kitchen is not an ordinary restaurant or commercial kitchen. Everything depends on who is in the kitchen. We have nutrition assistants who make nutritionally rich foods, chefs doing high levels of frivolity, and service assistants making simple food and refreshments for meetings. And then, of course, our butchers and bakers are busy with their specialties. When the kitchen is busy the equipment is really being used.
Pia has been working at EUC Nord since 1998. Today she’s a mentor for the students and is working with procurement contracts and sustainable and energy efficient procurement of kitchen appliances.

“How to reduce food waste is a hot topic and we challenge the students. Maybe the broccoli stalk goes in a gratin or the parsnip shells can be used for chips”.

“Sustainability is something we take serious as an institution but it is also something we teach. The CO2 impact of what and how we cook and the appliances we use is very much in focus.”