Show cooking and sustainable tourism: students embrace green gastronomy
Sustainability in tourism is becoming a crucial element in shaping the future of hospitality and catering. On January 22, students from Istituto Alberghiero “R. Virtuoso” – Salerno took an active role in this transition by participating in a show cooking event focused on sustainable cuisine. The event, organized as part of the Erasmus+ FUTURE project, emphasized the importance of responsible food preparation, the use of local ingredients, and reducing food waste.
This initiative aligns with the project’s goal of equipping future tourism professionals with green skills, ensuring that sustainability becomes a core principle in the hospitality sector.
Hands-on learning: sustainability in the kitchen
The show cooking session allowed students to apply their knowledge in a practical setting, demonstrating eco-friendly cooking techniques that prioritize sustainability. The focus was on:
- Using locally sourced ingredients: Students selected km0 products, supporting local farmers and reducing the carbon footprint associated with long-distance food transportation.
- Minimizing food waste: Cooking methods included techniques to repurpose leftovers and make full use of ingredients, reinforcing the concept of a circular economy in food preparation.
- Emphasizing responsible consumption: The dishes prepared highlighted how simple, conscious choices in the kitchen contribute to a more sustainable food system.
By incorporating these principles, the students showcased their commitment to sustainable gastronomy, demonstrating how the hospitality industry can evolve toward a greener future.
Theory meets practice: understanding the impact of food choices
Beyond the practical cooking experience, the event also included classroom discussions that explored the broader implications of food choices on tourism and the environment. These sessions allowed students to reflect on:
- The environmental impact of food production, focusing on resource consumption and waste generation.
- The role of sustainable food practices in tourism, including the growing demand for responsible dining options.
- How hotels and restaurants can integrate eco-friendly strategies into their operations, from waste reduction to ethical sourcing.
By combining practical skills with theoretical knowledge, students gained a comprehensive understanding of how sustainability applies to their future careers in the hospitality sector.
The link to the Erasmus+ FUTURE project
The FUTURE project (Fostering Sustainable Tourism for New Employees) is designed to bridge the gap between education and the evolving needs of the tourism industry. The show cooking event at Istituto R. Virtuoso directly supports the project’s objectives by:
✅ Encouraging the development of green skills in hospitality and catering.
✅ Promoting eco-friendly practices that reduce the environmental footprint of tourism businesses.
✅ Providing inclusive learning opportunities that prepare students for careers in sustainable tourism.
As tourism continues to evolve, future professionals must be equipped with the right knowledge and skills to meet industry demands while respecting environmental and social responsibilities. Events like this contribute to building a workforce prepared for a greener hospitality sector.
A collaborative success
The event’s success was made possible through the collaboration of students, teachers, and project coordinators, who demonstrated a shared commitment to sustainability in tourism. Their engagement in both practical and theoretical activities highlights the importance of integrating sustainability into education and professional training.
By taking part in such initiatives, students are not only enhancing their career prospects but also contributing to a more responsible tourism industry—one that values environmental protection, resource efficiency, and social inclusion.
Looking ahead: the future of sustainable hospitality
The show cooking event at Istituto R. Virtuoso is just one of many steps toward making sustainability an integral part of hospitality education. With continued efforts through the Erasmus+ FUTURE project, more institutions and businesses can implement eco-conscious strategies that align with global sustainability goals.
This event serves as a reminder that every meal, every ingredient, and every decision in the kitchen plays a role in shaping a more sustainable world. For students, this experience is not just about cooking—it is about preparing for a future where hospitality and environmental responsibility go hand in hand.
🔗 Stay updated on the FUTURE project’s initiatives and upcoming events!