The workshop revolved around food waste reduction and prevention. It promoted food sustainable consumption by providing creative ideas to create nutritious dishes from local products and common leftovers. A close look to sustainable, healthy and responsible consumption cuisine with Bierzo’s flavors - from the vegetable gardens of El Bierzo to Europe.
Course type: Self-paced
Estimated learning time: 1-3 hours in total
Instructor(s): Baldomero Sánchez Gegundez and Natalia Calvo Ayuso
University offering the course: University of Leon
Language: English
Short Description: This workshop revolves around food waste reduction and prevention. It promotes food sustainable consumption by providing creative ideas to create nutritious dishes from local products and common leftovers. It delves into 'zero-waste cooking' using ingredients from El Bierzo, a region in León.
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