Today we are really happy to share with you the final outcome of last year’s Life Cycle Summer School: The LCSS 2020 Report & Recipe Book. The Summer School was organized under the theme “Bio-economy and the food life cycle – A life cycle management toolbox for sustainable regional food and biomass” and took place over the span of three weeks in virtual form due to the global pandemic.
To keep students engaged throughout the three weeks, a student project was included into the program which challenged students to apply their newly acquired knowledge and develop more sustainable alternatives for school menus in their home regions.
As a result, we are proud to be able to publish today’s report, which does not only look back at the LCSS 2020, but also highlights a number of recipes that the students have developed. The recipes are each linked to the full reports which were submitted by the students and which are also now accessible online.
We invite you to check out the report and learn more about the recipes and menus that our students have come up with!
Tags: bio-economy food lcss life cycle summer school recipe Report sustainable menu
