BTN’ solution was chosen because it matched the school’s values – and because it could translate the vision of responsible consumption and production into something tangible and pedagogically meaningful.
Principal Michael Bjørn & Chef Rasmus Lolk
Principal Michael Bjørn & Chef Rasmus Lolk
Michael Bjprn describes how BTN is not just a practical investment, but a conscious choice that fits into the school’s broad learning agenda. The system supports both the sustainable work in everyday life and the pedagogical ambition to show students how they can take responsibility – locally and globally.
When students physically place residues in the bio-grinder, the waste doesn’t just become something to “hide away”. It becomes a visible and sensory part of their consciousness – and thus an integral part of the after-school program. The school finds that today, significantly less food is thrown away from the buffet, precisely because students are confronted with the consequences of their choices.
The effect is also noticeable in the kitchen. The bio-grinder is located directly where the work takes place, which means that the chef no longer has to carry heavy buckets with 50-75 kilos of waste. This eases the physical strain of everyday life and creates a more efficient and hygienic workflow. The grinder is easy to use, requires minimal maintenance and is generally well-suited to a busy kitchen operation with many students around.
BTN is therefore not just a symbol of sustainability – it is a concrete tool that combines responsibility, pedagogy and practical value in one solution.
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