Building a New Nordic Food and sustainability program is a program with the long-term objectives to ensure an increased focus on sustainability and New Nordic Food within UWC Red Cross Nordic as a showcase for other similar schools and actors. The three primary short-term objectives of the project are to
1) Change the culinary profile of the school food into a Nordic Food and sustainable profile
2) Increase students’ knowledge and capacity regarding local foods and sustainability
3) Bring the knowledge from the project into humanitarian work with young people attending Red Cross ‘summer camps’ and students from ‘lejrskoler’ located at the UWC RCN campus.