Baking is a core part of school meals- it provides students with energy-packed snacks and meals. However, Kenya traditional baking methods often rely on costly and less sustainable ingredients like dairy, eggs and refined sugars. To promote healthier, cost-effective and sustainable alternatives, we introduce the Plant-Based Baking Training Program for Chefs in Girls’ Dominated Schools.
This initiative was designed to equip school chefs in girl's schools with the knowledge and hands-on skills to prepare delicious, nutrient-rich, and fully plant-based baked goods.
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PLANT-BASED BAKING CULINARY TRAINING OF SCHOOL CHEFS FOR HEALTHIER KENYA SCHOOL MEALS
Plant-Based Baking Culinary Training of School Chefs for Healthier Kenya School Meals is a professional capacity-building program aimed at equipping school chefs with practical skills in preparing nutritious and sustainable plant-based baked products for institutional feeding programs. The initiative promotes healthier school meals, improved nutrition, culinary innovation, and sustainable food systems while supporting the transition toward healthier and environmentally conscious diets in Kenyan schools.