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 girls schools with the knowledge and hands-on skills to prepare delicious, nutrient-rich, and fully plant-based baked goods.
WHY THIS MATTERS
Healthier School Meals – Plant-based baked goods reduce unhealthy fats and refined sugars, improving students’ nutrition.
Economic Benefits – Lowering food costs by using affordable plant-based alternatives while ensuring food security for schools.
Empowering School Chefs – Providing practical skills to innovate and transform school meal programs for a healthier student body.
