What to do with the extra food? — Chef & Nutrition · Pretender
After a fictional wedding lunch, your kitchen has 40 portions of untouched food. You want to waste as little as possible — safely.
🍳 Cooking here is pretend. In a real kitchen, use knives and heat only with an adult, and never guess about someone's allergy: ask.
Decisions · ~3 min
Your role
You're the chef (in this game).
Your goal
Reduce waste without risking anyone's health.
What you know
- A local food bank accepts cooked food that was chilled quickly and labelled.
Limits
- Food from guests' plates can't be reused.
Success looks like
- Safety — Chilled fast and labelled.
- Less waste — Good food was used.
- Learn — Next time you'll cook closer to need.
Skills you used
- Responsibility — Knowing when to act and when to ask for help.
- Planning — Turning a goal into steps.
In real life
Restaurants and caterers increasingly partner with food banks and track waste. Safe donation needs fast cooling, labelling and clear rules.
Chef & Nutrition
Cook tasty, balanced food safely for many people.
Explore next
- Doctor & Nurse — Care for people's health as a team.
- Environmental Engineer — Keep water, air and energy clean for everyone.
- Project Manager — Lead a team from idea to finished project.
Keep exploring
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