- qualitylifewithoutborders@gmail.com
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The aim of this training was to empower school chefs in girls-dominated schools with culinary expertise focused on plant-based dairy alternatives. Participants gained the skills and knowledge necessary to create dairy-free milk, yogurt, and cheese using sustainable, plant-based ingredients. By fostering this knowledge, the training aimed to inspire a new wave of chefs dedicated to plant-based cuisine and sustainability in Kenya schools.
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