Ibiza, October 24, 2025 – Learning to preserve seasonal foods using traditional and sustainable techniques is the focus of a new free workshop organized by IbizaPreservation, in collaboration with Herbusa’s Zero Food Waste program. The activity is free and will take place on Saturday, November 1, from 4:30 p.m. to 6:30 p.m., at an organic farm located in the municipality of Sant Carles.
The session will be led by chef Erika Tangari and will focus on methods such as canning , pickling , fermentation, and salting, applied to local fruits and vegetables. Participants will learn how to preserve fresh produce naturally and healthily, extending its shelf life and reducing food waste.
“It is a way of transforming what is gone into what is to come, preserving every flavor and every essence of the product, and making the most of what the land offers us,” said Tangari, who will guide the participants so that they learn to incorporate these techniques into their daily lives.
Registration is free and places are limited . To attend, you must reserve your place in advance by writing to info@ibizaproduce.org . The exact location will be provided once your registration is confirmed.
“The great reception these workshops are receiving, with each edition filling up, reflects the growing interest and commitment of the population to more responsible eating and to making the most of local produce,” highlighted Jordi Salewski , coordinator of the Circular Economy program at IbizaPreservation.
The environmental foundation emphasizes that this activity is part of its commitment to the circular economy and the promotion of more sustainable eating habits , focused on using local produce and reducing waste. In the Balearic Islands, more than 85,000 tons of food are thrown away each year—approximately 57 kg per person, according to the 2024 Food Waste Index—a significant portion of which ends up in the Ca na Putxa landfill. Initiatives like this workshop are part of the Zero Waste Gastronomic Activists project , which promotes resourceful cooking practices, highlights the work of local farms, and fosters a more conscious and circular consumption model.
