From 6 to 8 October 2026, Varna University of Management hosted the Sustainable Cooking Workshop for Students and Chefs, organised within the Erasmus+ Key Action 2 project SAVOR – Sustainability and Value in Organic Resources (project number 2025-1-ES01-KA220-HED-000350651). The workshop brought together partners from Bulgaria, Spain, Italy, Latvia and Portugal.
The workshop focused on the practical application of sustainable cooking principles, with participants working collaboratively in VUM’s training kitchens to develop recipes and explore Trash Cooking — an approach that promotes the valorisation of food surplus, leftovers and by-products. Through practical activities, participants exchanged culinary techniques and explored ways to reduce food waste and make more efficient use of ingredients.
The workshop concluded with an international tasting event, during which participants presented dishes representing their respective culinary traditions. The activity provided an opportunity to share culinary knowledge and demonstrate how traditional recipes and creative cooking techniques can contribute to more sustainable food practices.
By combining hands-on learning with international knowledge exchange, the workshop supported SAVOR’s objectives of strengthening sustainability skills, promoting food waste prevention and integrating responsible resource use into culinary and hospitality education.