Sustainable development at a restaurant school

Our own choices and actions affect our well-being. Tuition on sustainable development and environmental studies is given on the cleaning and theoretical lessons and the learning is applied in practice and strengthened in restaurants Perho and Herkku, the central storehouse and on the external on-the-job learning periods.

At the beginning of the studies the student is guided in the cleaning of the school facilities, the cleaning methods and detergents, sorting and recycling of waste, work safety, economy in the kitchen, purchase of materials and goods, and the use of energy.

The condition and cleanliness of the school affects the visitors’ impressions of the teaching, students and staff of Perho. The students keep the school clean and handle the school property with care. Our goal is to keep the school facilities and yard tidier by giving each member of the school community the responsibility for cleaning the school building and the outside areas.

Environmental values

people’s well-being environmentally conscious choices
environmentally conscious choices
guiding the staff, students and customers to making the right choices
doing what we have learnt, and searching constantly for better alternatives

Sorting out and recycling waste

The aim of sorting out waste is to diminish the amount of expensive mixed waste. Both students and staff take part in prehandling and sorting out waste. The role of the staff is to inspire and guide the students to sorting out waste.

Waste types:

bio waste
recyclable glass
recyclable paper
recyclable cardboard
recyclable metal
energy waste
mixed waste
hazardous waste
deposit bottles

Every year, the Helsinki Metropolitan Area Council has presentations on the recycling and sorting of waste on an information market place organized at the school.

Ravintolakoulu Perho, Helsinki Culinary School, Perhonkatu 11, 00100 HELSINKI