Sustainable development

The students at Helsinki Culinary School Perho and restaurant Perho are trained to take ecological, social and cultural responsibility already during their studies and later on in their working lives in the restaurant industry.

At Perho we concentrate mainly on decreasing the unnecessary waste of ingredients, materials, and energy. We teach our students to understand the principle of sustainability, the importance of recycling and to act in nature-preserving ways: to sort out waste and to make use of waste. The students are also guided in understanding people from foreign cultures and to tolerate difference. They get acquainted with various food cultures which all have their own, tasty characteristics.