VEREIN COOLINARIK
Co-creative cooking as societal glue.
Cooking School 2030
COOLINARIK demonstrates in a practical way how healthy, sustainable and enjoyable nutrition can be permanently integrated into everyday school life.
What is that?
The "Cooking School 2030" project is a pioneering pilot project in the canton of Fribourg. Our goal is to further develop home economics (business, work, and household management) so that it is perfectly aligned with Curriculum 21 and the UN Sustainable Development Goals (SDGs).
We focus on four key points:
Regional procurement
We are building networks with local producers to make fresh, seasonal products available to schools without unnecessary packaging waste.
Learning at the source
The students leave the classroom and discover agriculture directly at our partner businesses (farms, butchers, cheese dairies).
Future-proof skills
We teach techniques such as fermentation, storage, and the complete utilization of food to actively avoid food waste.
Sensory analysis & quality
We show young people that healthy and local food tastes more intense and increases the enjoyment of food.
Why this project?
Until now, school procurement has mostly relied on wholesalers. "Cooking School 2030" offers a practical alternative. By coordinating ordering and logistics, we relieve the burden on teachers while simultaneously strengthening the regional economy and the environment.
A model for the future
What began at the Murten orientation school is now being documented and compiled into a bilingual guide. This "implementation package" will make it possible to gradually transfer the sustainable structures to other schools throughout the canton of Fribourg and beyond.
Our partners
We work closely with experts and local stakeholders to guarantee the highest quality:
Nutritional expertise: Swiss Society for Nutrition (SGE).
Logistics & Production: Mercato Bio, Krummen Kerzers AG and numerous Freiburg producers.
Strategic support: Canton of Fribourg and Bio Suisse.
