Funded by the European Union through the Erasmus+ programme, this initiative promotes an alliance between educational and environmental entities in order to promote sustainable cooking and waste reduction in the restaurant sector
19 December 2024 – Teachers from the IES Isidor Macabich in Ibiza and representatives from IbizaPreservation travelled to Tallinn, Estonia, last month to meet with the team from the Tallinna Teeninduskool (TEKO) educational center within the framework of the European Zero Waste Chefs EU project, funded by the European Union through the Erasmus+ programme. During the visit, the second since the beginning of the project, the three entities worked to coordinate activities aimed at promoting sustainable cuisine and reducing waste in the restaurant sector.
Among the attendees from Ibiza were Juan Fernández , head of the Hospitality and Tourism department, and Ignacio López, cooking teacher, both from the IES Isidor Macabich, as well as Jordi Salewski, coordinator of the Circular Economy program of IbizaPreservation, and Itziar Arratibel Ostolaza, project manager of this foundation.
Planning and objectives
TEKO director Kristi Tarik welcomed the delegation and organised a tour of the institute’s facilities together with head of culinary studies Anne Mäe, who gave details about the operation of the kitchen department. During the first day, the group of participants updated the status of the project and made progress in the Development of the European Guide to Zero Waste Good Practice, a teaching unit and a recipe book oriented to vocational training. The day concluded with a visit to the company ‘Food Studio’ , known for its innovative approach to reusing by-products from the meat industry.
The second day focused on defining objectives and planning the schedule for the preparation of said guide. The document “will be translated into different languages to serve as a reference for European vocational education centres,” explained Itziar Arratibel. “This collaboration is proving very enriching, as the union of educational and environmental institutions makes it possible for the environmental approach to be included in the classrooms and for us to learn more about the needs of teachers in the face of educational challenges in a context of climate change,” she added.
In addition, the group participated in a practical class led by Professor Sofia Vakulich, TEKO, who explained how the centre implements the zero waste philosophy, integrating these principles into both theoretical learning and practical activities. In the afternoon, they visited the restaurant ‘The Wicca’, directed by chef Angélica Udeküll, who shared his philosophy based on local and sustainable ingredients. “We believe that a healthy body and a conscious mind contribute to a happy planet,” Udeküll emphasised during the visit.
The materials generated through this initiative will be made available to cooking schools across Europe, promoting a positive impact on training in food recycling. The first results of the project will be announced in due course and can be consulted on the IbizaPreservation website and the “Zero Waste Chefs EU” Facebook group.
