Root-to-stem youth cooking classes

Youth in developing contexts are at risk of further food insecurity if they do not possess cooking skills, especially those tailored to utilize local food sources safely and efficiently. This innovation proposes training youth on how to use and maximize ingredients they have at their disposal for more nutrient-rich, flavorful dishes, also focusing on minimizing food waste. Partnerships with culinary organizations could further enhance this innovation, and focusing on root-to-stem––a cooking practice that uses all edible parts of produce––and nose-to-tail––using the whole animal–– can positively impact food waste. Cooking and nutrition education for children and adults around the world may improve the nutrition and health outcomes of communities of all incomes. Root-to-stem youth cooking classes has been shown to help kids learn to love cooking and consuming fresh, nutrient-dense food into adulthood and reduce their chances of diet-related diseases.