Center for Culinary Education

Save Food, Reduce Waste!

No Packing, No Plastic Use!

We believe every child deserves a future.

Tirana Green Life

Tirana Green Living (TGL) is an innovative social entrepreneurship project initiated by the Centre for Culinary Education, Qendra per Edukim Kulinar (QEK). The project aims to foster social values, community integration, and support the local economy by providing high-quality, affordable food products to those in need. By establishing a community shop, TGL has been able to reach over 1,800 individuals and families, positively impacting their lives through food donations, meal provisions, and culinary training sessions.

Additionally, TGL focuses on promoting environmental sustainability by encouraging waste reduction, food preservation, and responsible consumption. Through a combination of community engagement, skill development, and employment opportunities, Tirana Green Living is transforming the way communities come together to create a sustainable and inclusive environment.

We believe every child deserves a future.

Fit 4 Green

Our children are the future and instilling in them the importance of sustainability is paramount in addressing the world’s pressing environmental challenges. A shining example of this is the Green Skills and Fit 4 Green project. Its mission? To nurture a generation of young environmental stewards.

In its recent iteration, the project touched the lives of over 710 students, both from primary and secondary schools. The focus was diverse, covering critical topics such as environmental protection, healthy food habits, food safety, water conservation, and the principles of reducing, reusing, and recycling waste. The response was phenomenal, with participation numbers exceeding the project’s ambitious goals.

We believe every child deserves a future.

Eudcation Farm

After successfully completing our project, we’ve achieved remarkable outcomes:

  • Collaboration with local farmers for fresh, local products.
  • Introduction of wild ingredients into our cuisine.
  • Efforts to preserve and use local plant diversity.
  • Diversification of activities for enhanced visitor experiences.
  • Sharing reference materials on local flora.
  • Engaging university students for future growth.
  • Strengthening ties with local stakeholders.

We're taking action, and so can you

Check out our tools and resources for in-depth, practical information about how you can live and work more sustainably.