This activity engages students in preparing Barszcz Czerwony (Red Borscht) using sustainable cooking practices, focusing on nutritional analysis, environmental impact assessment, and creative presentation using digital tools.

This activity focuses on sustainable cooking practices through the preparation of Placki Ziemniaczane (Potato Pancakes), including conducting a food waste audit, creating new recipes from food waste, and analyzing the environmental impact and nutritional benefits of the dishes.

This activity involves exploring sustainable cooking principles through the preparation of Jota, focusing on food waste reduction, nutritional analysis, and innovative recipe adaptation using local and seasonal ingredients.