Sustainability & Value in Organic Resources
200 sustainable recipes across 5 learning modules, developed by European educational partners to transform food education through circular economy principles.
Learning Path
Learning Path
5 progressive modules covering sustainability from beginner concepts to advanced professional techniques.
Module 1
The ABC of Sustainable Food
Foundations of sustainability, nutrition, seasonality
- Fundamental nutrition principles
- Seasonality and local sourcing
- Responsible consumption
CIFP Hostelería LHII Gamarra · Spain
Module 2
Preservation & Conservation
Traditional and modern preservation methods
- Fermentation and pickling
- Drying and curing
- Traditional European conservation techniques
SIA HOTEL SCHOOL · Latvia
Module 3
Professional Sustainable Kitchens
Advanced techniques for professional environments
- Application of sustainability principles in professional kitchens
- Zero-waste cooking techniques
- Full-product utilisation
Varna University of Management · Bulgaria
Module 4
Culinary Heritage Reimagined
Tradition reinterpreted through circular economy
- European culinary heritage
- Adaptation of traditional recipes to sustainability principles
- Preserving identity while reducing waste
Italian Hospitality School · Italy
Module 5
Valorisation & Innovation
From by-products to new products
- Use of by-products and surplus
- Non-conventional culinary applications
- Development of value-added food products
Universidade Lusófona · Portugal
Our Partners
A European consortium for sustainable food education
A network of educational institutions and innovation partners driving practical, circular solutions for food systems.
CIFP Hostelería LHII Gamarra
Spain
Module 1 Lead
SIA HOTEL SCHOOL
Latvia
Module 2 Lead
Varna University of Management
Bulgaria
Module 3 Lead
Italian Hospitality School
Italy
Module 4 Lead
Universidade Lusófona
Portugal
Module 5 Lead
EIT Food
EU
Strategic & Transversal