Theme
Dutch Cuisine Principle 2
Activity Duration
2 hours
Group Size
4-6 in a group
Objectives
• Gaining insight into a healthy plant-based diet
• Learning to cook practically with an 80/20 ratio of vegetables/animal
proteins
• Re ecting on one’s own eating and cooking behavior
Description
Students analyze existing recipes and revise them according to the 80/20
principle. They then prepare their adapted recipe and present it with a brief
explanation of the health benefits and ecological impact.
Materials/Tools
Recipe cards, kitchen utensils, ingredients, laptops/tablets for research
work.
Space (indoor, outdoor,
settings…)
Classroom + practical kitchen
Structures/steps (timing)
• Intro (15 min): Mini-lecture on the 80/20 principle, health, and
sustainability
• Instructions + Activity (90 min):
1. Analyze a traditional recipe
2. Adapt it according to 80/20
3. Prepare the dish in the kitchen
4. Present your dish to the class
Evaluation System/Tools
• Debriefing (15 min): Joint reflection and peer feedback
