RESTO ZERO Workshops: Innovating to Reduce Food Waste and Promote Sustainability
Main focus of the two workshops held in Navarra and Barcelona was on providing participants with tools and knowledge to drive innovative and sustainable entrepreneurial initiatives and ideas within the agrifood industry.
On the occasion of the International Day of Awareness of Food Loss and Waste, EIT Food held two RESTO ZERO workshops focused on new perspectives for innovatively reducing surpluses in the agrifood chain, as well as promoting sustainability in the future professional careers of Vocational Education HORECA students.
The workshops were conducted over two separate locations and days, one at the Public University of Navarra on the 20th of September led by Mycelium and another at the Barcelona School of Tourism, Hospitality and Gastronomy on the 27th of September led by Social-Ads.
The objective was to provide participants with tools and knowledge to drive innovative and sustainable entrepreneurial initiatives and ideas within the agrifood industry, including correct planning, measuring, smart menus, reasonable portions, responsible ordering, and fostering a zero-waste culture.
Over 100 students participated in the activities of these two training sessions and presented practical solutions to challenges such as: Overproduction and excessive preparation, Inventory management, Disproportionate portions, Lack of use of byproducts, and the development of business perspectives on the creation of zero-waste areas.
The sessions included short presentations, teamwork, debates, culinary creations using food leftovers as main ingredients, tastings, and evaluation of business ideas by the attendees.
The students co-created solutions and presented their ideas in working groups and answered questions raised by their peers and the specialists who delivered the training sessions.
The workshop featured short presentations and hands-on sessions led by specialists from various areas of the food value chain.
The event successfully showcased the students' ability to turn food waste into valuable culinary products, business ideas, as well as an understanding of the underlying principles and management dynamics that can create change toward achieving zero waste.
The experts who participated in the event included
In Navarra
Coordinated and led by Estefanía Simon-Sasyk founder of Mycelium.
- María José Montilla – Fermentation expert focused on waste prevention.
- Maite Muruzábal – Director of Groupo AN Foundation. Specialist in the value chain from farm to HORECA (hotels, restaurants, and cafés).
- Elisabet Piggròs – Consumer behaviour expert.
- Paula Torán-Pereg – Advocate for multidisciplinary collaboration in gastronomy.
- Víctor Quintilla – Restaurant management chef-owner.
In Barcelona
Coordinated and led by Friné Ladea, CEO of Social-Ads.
- Pol Torrent - Fermentation expert dedicated to transform food systems towards sustainability.
- Clara Pallares - Specialist in gastronomic sciences focused on food research, innovation and education.
- Pedro Sáez - Expert and trainer in Circular Economy and Social Impact.
- Helena Martín Gómez - Director of the Culinary Arts and Gastronomy Research Group.
- Felipe Celis Bueno - Barcelona School of Tourism, Hospitality and Gastronomy professor.
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