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New EU-funded project Zero Waste Chefs EU seeks to link vocational colleges in Ibiza and Estonia

Home / News / New EU-funded project Zero Waste Chefs EU seeks to link vocational colleges in Ibiza and Estonia
Home / News / New EU-funded project Zero Waste Chefs EU seeks to link vocational colleges in Ibiza and Estonia
New EU-funded project Zero Waste Chefs EU seeks to link vocational colleges in Ibiza and Estonia

Environmental foundation IbizaPreservation leads zero waste cooking initiative thanks to €60,000 funding from Erasmus+

Ibiza, 22nd February 2024 – Zero Waste Chefs EU got underway this week, a new cross-border project funded by the European Union’s Erasmus+ programme. The project aims to produce the educational tools with which to train future chefs to run restaurants in a way that makes the fullest use of resources and reduces waste

IbizaPreservation, the organisation leading the project, is working alongside the teaching staff of the vocational colleges IES Isidor Macabich in Ibiza and Tallin Teeninduskool (TEKO) in Estonia to help them incorporate relevant content and cooking techniques into their respective culinary training programmes.

The three parties met online on Wednesday to design a joint action plan for the project, which has a budget of 60,000 euros over the course of two years.

The activities will entail a series of hands-on workshops for teachers in both educational centres. They will be taught by Arturo Franco, coordinator of IbizaPreservation’s circular economy program, and Erika Tangari, the zero waste chef behind The Sol Method. Providing an insight into food waste, the workshops will address topics such as menu planning and shopping, food storage and preservation, and waste reduction in kitchens.

The training will serve as a basis upon which both centres will then work together to design educational modules to be integrated into the catering courses of both colleges. A pilot proposal will be implemented throughout the 2024/25 academic year. 

The project will then generate a zero waste catering guide. This will include elements from the new syllabus as well as various recipes developed by the students from Ibiza and Estonia as part of their coursework. The aim is for the guide ultimately to become a reference for vocational colleges across Europe. It will be accessible in different languages and shared via various channels of communication, as well as at local and international events.

“Including content on combatting food waste in catering courses across Europe not only nurtures culinary skills, but also raises awareness on environmental matters and the social responsibility that future chefs hold. Teachings on how to reduce waste are not only ethical, but also help to foster sustainable practices that are vital for the well-being of our planet and future generations,” emphasised Inma Saranova, executive director at IbizaPreservation. 

Ignacio López, a teacher in Hospitality and Restaurant Management at IES Isidor Macabich, added: “We are very excited to participate in this project and be the driving force in creating a general practice guidebook that will serve as the model for European educational colleges. We would like to show that we are committed to the expansion of sustainable practices and promotion of environmental awareness in the field of vocational training on a national and European level.” 

Meanwhile, Astrid Maidla, Erasmus Projects Coordinator at Estonia’s TEKO vocational college, explained that, “Our educational goals for 2023 to 2025 are innovation, sustainability and zero waste principles. We want our teachers and school staff to be more conscious and have a sound understanding of environmental sustainability. This way, our students will be better equipped as professionals in the kitchen, incorporating ecological practices in both their work and day-to-day lives. This project, with its partners from Ibiza, will help us achieve these goals.” 

Zero Waste Chefs EU was selected along with 15 other proposals, from 67 submissions for this European call for funding applications.