SUSCOP project meeting in Landstede: cook training with alternative proteins

The SUSCOP project (Sustainable cooking for the planet – learning to cook with alternative proteins) organised a very original event where students from all partners countries prepared dishes in international teams. The one-week event took place in Landstede Harderwijk, The Netherlands, from the 14th to the 17th of October 2019.

The first day of training was opened by a guest lecturer invited to explain the fast growing world of cooking with ingredients consisting in alternative proteins, like crickets, grasshoppers, mealworms, seitan etc. and resulting in bug sushi, cricket croquette, mealworm burger and cricket-mushroom ravioli.

Topi Kairenius, a famous Finnish writer and cook, took part in this week to share his knowledge and expertise on alternative proteins, and in particular on how to prepare tasteful dishes with insects and vegetable proteins, giving both students and teachers the masterclass “Bugs on plate; Insects in Modern European Food Culture”.

On the other side, teachers were there to support, and discussed the learning outcomes and some aspects of the E-book, such as photos to be included and the introduction of the sustainable concept of vegan or vegetarian regarding recipes with insects and without insects. They were then provided with an evaluation by the students related to the recipes chosen, which was very useful and enriching for both. The students also participated to another master class about entrepreneurship “How start up your start up” given by Otto Palonen, and about Dutch education provided by Dutch students.

A very nice moment came on the last day too, when the Leioa Hospitality and catering college-Ikaslan team offered a master class about typical Basque cuisine/pintxos, in particular on the history of the pintxos and the use of the different ingredients, including the special wine.

In conclusion, the event was very positive and successful: the students approached the training seriously in a very enriching learning environment, the recipes worked really well, and the evaluation provided by the students was very useful.

The final aim of the project is to develop a module for students in VET and HVET to become familiar with these sources of proteins that will become increasingly important in the food chain of the future. Please check out the newsletter for a more extended insight.

For more information about the project, please visit the website and check the last newsletter.