Entities from Ibiza and Estonia meet in Ibiza to promote sustainable cuisine at a European level with the Zero Waste Chefs EU project

IbizaPreservation leads this new project funded by Erasmus+, in which IES Isidor Macabich and Estonia’s Tallinna Teeninduskool will join forces to reduce food waste

Ibiza, 3 May 2024 – The Zero Waste Chefs EU project, an international initiative funded by the European Union through the Erasmus+ programme, is hosting its first in-person meetings. The gatherings bring together the IbizaPreservation foundation, teachers from IES (Institute of Secondary Education) Isidor Macabich in Ibiza, and six representatives from the educational center of Tallinna Teeninduskool (TEKO) in Estonia, who are currently visiting the island.

As part of this meeting, the three organisations have been actively engaged in a series of activities aimed at “promoting sustainable cooking practices and reducing food waste in the restaurant industry,” according to Itziar Arratibel Ostolaza, programme manager at IbizaPreservation. She highlighted that the main objective of the Zero Waste Chefs EU project is to create a Zero Waste Best Practice Guide. “This guide will be translated into multiple languages to serve as a valuable resource for vocational education centres across Europe,” she added.

Arratibel also stressed the significance of this meeting for Ibiza, noting that it provides an opportunity to showcase “the island’s landscape, primary sector, and rich culinary tradition to an international teaching staff.”

Engagement with Ibiza’s primary sector

On Thursday, the event began at IES Isidor Macabich with working groups where representatives from the three entities shared their experiences and explored new methods for integrating ‘zero waste’ cooking practices into their respective educational programmes.

Juan Fernández, head of the Hospitality and Tourism department at IES Macabich, expressed his enthusiasm about the alignment between his centre’s practices, with over 20 years of experience in vocational training for the restaurant industry, and the goals of the Zero Waste Chefs EU project. “The idea of recycling and making the most of every product is something we already work on, and we hope to optimise it by establishing new protocols through this project,” Fernández remarked.

Meanwhile, Astrid Maidla, Project Manager at TEKO in Estonia, emphasised the need to train future chefs with a sustainable mindset: “Our students will be the chefs of tomorrow, and it’s crucial that they are educated on the concepts of using, reusing, and recycling,” said Maidla, highlighting the important role teachers play in promoting sustainable practices.

In the afternoon, the participants of the Zero Waste Chefs EU project visited the Es Ventall restaurant, located in San Antonio, where they were welcomed by chef José Miguel Boned and head of service Marilina Boned. The duo shared their work philosophy, which is rooted in the “use of local products and the comprehensive utilisation of all available kitchen resources.”

“At Es Ventall, we strive to minimise food waste through innovative preservation and preparation techniques,” the chef explained, outlining his method for organising the kitchen to “optimise every ingredient, from root to leaf,” while stressing the importance of “understanding and respecting” the lifecycle of the products they use.

During this visit, Boned also highlighted the importance of maintaining “direct and constant” contact with local suppliers to “guarantee the freshness and quality of ingredients, strengthen the local economy and reduce the carbon footprint associated with food transportation.”

Tradition and sustainability

Throughout Friday, various coordination meetings will be held among the project participants to “review and clarify the steps to be taken in terms of management and communication,” explained representatives from IbizaPreservation, the organising entity. During the morning, the Estonian educators will have the opportunity to take part in an activity organised at IES Macabich by Sabors d’Eivissa (Consell of Ibiza), aimed at promoting local knowledge and cuisine among the students. This event will focus on marine products, featuring a bullit de peix – a traditional fish stew, made with innovative ingredients such as morena. The programme will conclude with a visit to the Terra Viva farm, where visitors will learn about sustainable agricultural practices and the importance of organic farming on the island.