Britannia Hotel has teamed up with Trøndersk Matfestival and Bryggerifestival, to host a series of food and drink courses during this year’s food and beer festival in Trondheim (1-3 August). The first of these will be tackling a hot topic; how to deal with food waste?

“We’ve all done it: made a big dinner, with rice, potatoes, meat or fish and lots of veggies, and then we can’t eat it all in one sitting,” writes event organiser Rosalia Redondo Acosta. “You put the leftovers in the fridge, but the next day you might be craving something different, and then you don’t know what to do with these leftovers. Sadly, they go into the trash.”

In ‘Mat-vinn med meksikansk vri’ (Leftovers, with a Mexican twist) you will learn how to transform these leftovers into new and exciting meals, reducing food waste and saving money at the same time. What are the simple steps we can make to reduce food waste and reduce environmental impact in our daily lives? You’ll also learn how to plan and buy food in a smart way, how to figure out if ingredients are still good (even past their expiration date), and all the ways you can cook delicious meals with leftovers.  

Rosalia Redondo Acosta instructs this class in partnership with Unge Kokker (‘Young Chefs’), an organization that teaches young people about creative and healthy cooking. Rosalia brings her Mexican heritage to spice up the experience, backed up be her cooking experience from Le Cordon Bleu Paris. Participants will leave feeling empowered and inspired about how to contribute to social change and climate change and save on food costs for the family. A win-win situation for all concerned!

The course will take place in Britannia’s purpose-built food course room, located beside Jonathan Grill restaurant. There are limited tickets available, so be sure to book in advance to secure your place. 

Course to be held on Thursday 1st August, 1pm – 2pm (held in Norwegian).