Teacher in Pori promotes sustainable cooking with donations amid budget cuts

At the Kuninkaanhaan School in Pori, home economics teacher Riikka Kononen introduces her students to dried black chanterelles, which they will use to flavor the meatball mix. From the freezer, she retrieves lingonberries for a dessert dish. Currently, there are no game meats among the berries and bread, but the students have occasionally prepared dishes using venison.

Kononen notes that while most ingredients come from the school’s budget, acquiring game is often not feasible due to funding limitations. In Jyväskylä, budget cuts have led to scenarios where a single deciliter of dough is used to make buns, and meals consist of only partial dishes or tasting portions.

Donations provide valuable opportunities, not just for utilizing forest resources but also for reducing food waste. “Yesterday, we made French toast thanks to bread donated by a cooperative store that was nearing its expiration,” says Kononen.

Her commitment extends beyond school hours as she spends her free time sourcing and preparing ingredients. In the fall, she can often be seen visiting students’ homes and gardens, even on Sunday evenings. “I view this as a kind of charitable work that I am passionate about,” she explains regarding her dedication.

Building relationships with local businesses and parents is crucial, and many donors are eager to maintain collaboration over the years. Kononen hopes local entrepreneurs and hobbyists will continue to provide extra meat and fish for the school’s use, particularly fish and game, which are essential yet costly items that the school budget cannot cover.

Marja Väärälä, president of the Home Economics Teachers’ Association, acknowledges the financial constraints schools face. She emphasizes the importance of maintaining hygiene and quality standards for all donated ingredients.