RestoZero - Formación en prácticas sostenibles para la restauración del futuro
Two workshops: in Barcelona and Navarra
Course information
- When
-
BARCELONA: 2 online sessions: 12th and 19th of September (2h. each)
In-person workshop 27th of September 2024 at 09:00 am.NAVARRA: 20th of September 2024 at 09:00 am.
- Location
-
CETT School of Tourism, Hospitality and Gastronomy, Barcelona and UPNA (Universidad Pública de Navarra)
- Language
-
Spanish
About : Reduce food waste and more!
Acquire practices to reduce food waste and enhance sustainable management of enterprises in the HoReCa sector.
If you are a vocational training hospitality school student, this programme is for you!
BARCELONA
This workshop has been organised in collaboration with Social ADS and CETT, School of Tourism, Hospitality and Gastronomy
APPLY HERE!
NAVARRA
This workshop has been organised in collaboration with Mycelium and UPNA (Universidad Pública de Navarra)
APPLY HERE!
Applications clearly made solely using AI text generation and un-proof read will not be accepted and rejected.
Barcelona : 2 online sessions - 1-day workshop offline
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:
CLICK HERE TO APPLY!
1-day workshop offline
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!
Advantages :
To connect students with key players at the forefront of the Spanish sustainable food service industry, including a renowned chef, sustainability and management experts, as well as innovations.
Career opportunities : If you are a student in the field, this programme is for you!
There are several career opportunities such as sustainable businesses in the HORECA sector.
Programme Leader :
Leticia López Reynosa
Community Outreach Manager - EIT Food CLC South
leticia.lopez@eitfood.euPartners : In collaboration with
Related courses
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Consumer’s and Environmental Safety: Food Packaging and Kitchenware
Understanding Mediterranean and Okinawa Diets
From Waste to Value: How to Tackle Food Waste