The activity, supported by Herbusa through its Zero Food Waste program , will be held on Saturday, February 22 in Buscastell
Ibiza, February 14, 2025 – IbizaPreservation, in collaboration with Herbusa’s Zero Food Waste project, has launched a new series of workshops on the use of local seasonal produce under the motto “Zero Waste Culinary Activists”, the first of which will be held on a farm in Buscastell on Saturday 22 February.
The activity, which will take place from 11:00 to 13:00 , will be dedicated to the preservation of seasonal vegetables using the pickling technique. Those who attend the workshop will learn how to extend the shelf life of vegetables, take advantage of the abundance of winter products and add a touch of unique flavour to their preparations.
This meeting is part of a series of activities designed to encourage the reduction of food waste. The Culinary Activists project is part of IbizaPreservation’s Circular Economy programme, in collaboration with the Ibiza Produce programme, which promotes the consumption of “KM0” foods.
Jordi Salewski, coordinator of the Circular Economy programme, highlighted the importance of this initiative to encourage responsible and sustainable consumption among the community. “We continue to promote local products, supporting small farms on the island,” said Salewski, who added that, “It is essential to take advantage of seasonal surpluses for their conservation and consumption throughout the year. In this way, we not only avoid food waste, but we also contribute to the livelihood of local farmers and to the protection of the environment.”
Led by the chef Erika Tangari, the workshop will offer practical knowledge on transforming local ingredients into healthy and sustainable preserves. As part of the experience, each person will be able to take home their own jar of pickles made with fresh vegetables from the island. “Education, health and nutrition are the three legs of the same stool. In this workshop, we bring them together so that those who participate can take charge of their well-being, abundance and balance,” said Tangari, encouraging the community to “join the revolution” by inviting all interested people to join the workshops.
Herbusa explained that, “The main objective of this activity is to enter kitchens and work on developing strategies to reduce food waste. This initiative, in addition to generating considerable economic savings, provides both social and environmental benefits.”
Participation in this activity is free and places are limited. Those interested must register by sending an email to info@ibizaproduce.org . The exact location of the workshop will be provided upon confirmation of the reservation.
