RestoZero - Formación en prácticas sostenibles para la restauración del futuro

WHEN: 2 online sessions: 12th and 19th of September (2h. each)

In-person workshop 27th of September 2024 at 09:00 am.

LOCATION: CETT School of Tourism, Hospitality and Gastronomy, Barcelona

LANGUAGE: Spanish

STRUCTURE & MODULES: The "RestoZero" Workshop provides an exceptional and all-encompassing training experience in sustainable practices for the future of the food service industry. Tailored to meet the pressing demands of sustainability and waste reduction within the hospitality sector, this program is specifically designed for vocational training school students. It equips participants with practical knowledge on minimizing kitchen waste through "GastroLEAN" and explores new product development with a waste reduction focus. 

During our sessions, both online and in the in-person workshop, we will cover topics such as:

• Introduction to the principles of food waste reduction
• Presentation of real-life cases
• Innovation in the agri-food sector
• Education, training, and innovation
• Market trends
• Sustainable practices in the sector
• Sustainability and entrepreneurship.

 This unique program aims to empower students with the managerial skills necessary to promote sustainable practices and be at the forefront of a more eco-conscious HORECA industry.

The speakers are as listed below for Barcelona:

• Pol Torrent Tornos
• Clara Pallares Ciurana
• Pedro Sáez Martínez
• Helena Martín Gómez
• Felipe Celis Bueno

CLICK HERE TO APPLY!

WHEN: 20th of September 2024 at 09:00 am

LOCATION: UPNA (Universidad Pública de Navarra)

LANGUAGE: Spanish

STRUCTURE & MODULES: The "Experiential Zero Waste" workshop is a one-day event for vocational education students in the agrifood and HORECA sectors. Organized by Mycelium Gastronomy and Universidad Pública de Navarra, it aims to teach zero-waste principles for future careers.

The workshop includes:

• Introduction to EIT FOOD initiatives and Farm-to-Fork strategy
• Expert talks on various zero-waste topics in food service
• Interactive hands-on session developing zero-waste recipes
• Discussions on implementing zero-waste practices in business
• Commitments round for participants to share insights and pledges
• Zero-waste lunch featuring participant-created recipes

The speakers are as listed below NAVARRA:

• Paula Torán-Pereg: Chef-farmer collaborations for new menu items
• Victor Quintanilla: Holistic restaurant management for zero-waste & sustainable businesses
• María José Mantilla: Fermentation to prevent food waste. Profesora grado superior "Cocina y Gastronomía" escuela de hostelería de Navarra: Learning cooking without the concept of"waste
• Elisabet Puiggros: Market insights toward sustainability

CLICK HERE TO APPLY!