The initiative, organised with the support of the Consell d’Eivissa, promotes sustainable culinary practices by teaching food preservation and utilisation techniques
23 November 2024 – A total of 38 people took part in the practical workshops organised by IbizaPreservation during the European Waste Reduction Week 2024, held from 16 to 24 November. These activities, funded by the Consell Insular d’Eivissa , took place at the Escuela de Hostelería de las Illes Balears in Eivissa , with the aim of combating food waste and promoting sustainable habits. Chef Erika Tangari led the sessions, teaching food preservation and use techniques such as making milanesas and muffins with pumpkin peel, orange peel jams, compotes and fermentations. The products used, such as local surpluses and fruit and plant remains, were provided by Ecofeixes and Terra Masi . One of the workshops was aimed exclusively at hospitality students, while the other two were open to the general public. Within the framework of its Circular Economy programme, IbizaPreservation develops initiatives to reduce food waste and promote sustainable and healthy culinary habits, including training for citizens and professionals in the HORECA sector. The Foundation also implements the Zero Waste Chefs EU project, with the aim of introducing changes in educational programmes towards zero food waste in cooking schools in Ibiza and Estonia, as well as the project “Let’s avoid food waste: Gastronomic Activists Zero Waste”, financed by the Consell de Eivissa, focused on waste prevention and the promotion of recycling and the circular economy.
