On 17–18 August 2026, Sillaotsa School in the Tartu region of Estonia hosted “The School Kitchen Lab II”, an event organised as part of the “SchoolFood WasteSolutions” project. The Daugavpils University project team joined project partners and school cooks for two days of hands-on activities in the kitchen, where participants explored new recipes, tested different cooking techniques, and discussed practical ways to improve school menus.

The two-day event built on the practical cooperation and exchange of experience among school cooks that began during the previous meeting in Ludza. This time, the focus was on adapting new recipes and ingredient combinations to the everyday needs of school catering. Participants explored how school meals can be made nutritious and varied while also remaining appealing to students and practical to prepare in school kitchens.

Under the guidance of nutrition expert and chef Triin Muiste, participants experimented with a variety of ingredients and explored ways to make greater use of vegetables, legumes, whole grains, fish, meat, herbs, and spices in school menus. Silver Ulm, head cook at Sillaotsa School, shared his practical experience of using local ingredients and presenting meals in ways that make them more appealing to students. Participants also prepared a fish soup that is particularly popular among students at Sillaotsa School, along with other dishes made with locally sourced fish.

These hands-on activities play an important role in the further development of the project, as they provide an opportunity to assess not only the recipes themselves but also their suitability for real-life school catering environments. Throughout the cooking sessions, participants discussed practical considerations such as ingredient availability, preparation methods, flavour balance, portion planning, and ways to reduce the amount of uneaten food.

The experience gained during the event will contribute to the development of the “SchoolFood WasteSolutions” project recipe book, which is being developed by Daugavpils University. The recipes, ingredient combinations, cooking techniques, and practical recommendations explored during the kitchen lab will help shape a collection of recipes that can be successfully incorporated into everyday school catering. The recipe book will also support the project’s broader goal of promoting healthier, more diverse, and more sustainable school meals.

In addition, “The School Kitchen Lab” is gradually developing into an important platform for professional cooperation and knowledge exchange among school cooks. Regular meetings give school catering professionals from Latvia and Estonia an opportunity not only to cook together and explore new recipes, but also to discuss the challenges they encounter in their daily work, share practical solutions, and strengthen professional cooperation and communication.

This project is co-financed by the European Union. The Interreg Central Baltic Programme 2021–2027 promotes cross-border cooperation to address shared challenges and build a more sustainable, innovative, and inclusive Central Baltic region.

Programme website: https://centralbaltic.eu/

Official EU website: www.europa.eu

Contact:
Rita Ivanova
Daugavpils University
Senior Project Manager
E-mail: rita.ivanova@du.lv
Phone.: 29857838

This publication has been prepared with the financial support of the European Union. Daugavpils University is solely responsible for the content of this publication, which should not be regarded as reflecting the views of the European Union.