Pupils show it: How to recycle food leftovers

This year, the participants in the lower and upper school prepared dishes from food that was left over from the sale but was still perfectly edible in the “Best Leftovers” project. The selection of the recipes was based on the available resources and was made independently by the students. Traditional dishes such as cheese spaetzle and apricot curd strudel as well as international dishes were on the menu. Director Alois Lugerbauer says that the aim was also to critically examine questions of resource conservation and the shelf life of food.