Learning Path
Learning Path
5 progressive modules covering sustainability from beginner concepts to advanced professional techniques.
1
Module 1
The ABC of Sustainable Food
Foundations of sustainability, nutrition, seasonality
- Fundamental nutrition principles
- Seasonality and local sourcing
- Responsible consumption
- First steps in food waste prevention
CIFP Hostelería LHII Gamarra
40 recipes
2
Module 2
Preservation & Conservation
Traditional and modern preservation methods
- Fermentation and pickling
- Drying and curing
- Traditional European conservation techniques
- Food safety and shelf-life extension
SIA HOTEL SCHOOL
40 recipes
3
Module 3
Professional Sustainable Kitchens
Advanced techniques for professional environments
- Application of sustainability principles in professional kitchens
- Zero-waste cooking techniques
- Full-product utilisation
- Recipes designed for hospitality businesses
Varna University of Management
40 recipes
4
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
40 recipes
5
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
- Links to innovation and potential market applications
Universidade Lusófona
40 recipes