From 12–15 May 2025, students and teachers from Srednja škola Ilok, Agronomska škola Zagreb and Agrupamento de Escolas Pinheiro e Rosa (Faro, Portugal) took part in the first activity of our Erasmus+ project EcoCraft: Integrating Sustainable Food, Wine, and Environmental Practices.
This activity, titled “Cultural Gastronomy Harmony: Savor, Share, and Sustain”, focused on combining culinary heritage with modern sustainable practices, while also promoting inclusion and community engagement.
Day 1 – May 12, 2025: Arrival & Cultural Immersion
- Warm welcome and school tour hosted by Director Francisco Soares.
- Partner presentations – students and teachers introduced their schools and project roles.
- Visit to local markets and producers in Faro, emphasizing local sourcing and sustainable food chains.
- Afternoon cultural program: exploration of Faro’s Old Town, the Municipal Museum, and the interactive Faro Story Spot, highlighting the region’s heritage and traditions.
Day 2 – May 13, 2025: Traditional Recipes & Zero Waste
- Cooking competition where international teams prepared traditional national dishes, exchanging culinary techniques and cultural knowledge.
- Lunch at the school’s Pedagogical Restaurant, where students practice professional skills.
- Afternoon Zero Waste Culinary Workshop: participants learned how to minimize food waste, reuse ingredients, and create compost with the help of worms.
- Presentation of a student-led sustainability project: phasing out single-use plastic bottles at school by providing each student with a reusable, logo-branded water bottle.
Day 3 – May 14, 2025: Cooking with a Social Purpose
- Joint activity: preparing and serving meals for homeless people in Faro, combining culinary practice with social responsibility and empathy.
- Lunch together in the school canteen.
- Composting workshop
- Free afternoon for participants to explore and reflect.
- Farewell dinner, celebrating new friendships and cross-cultural exchange.
Composting workshop
Day 4 – May 15, 2025: Mediterranean Diet & Ecology
- Morning excursion to Tavira: guided tour of the town, visits to the Municipal and Islamic Museums, and a workshop on the Mediterranean Diet (UNESCO Intangible Cultural Heritage).
- Afternoon outdoor sustainability program: kayaking with a twist – combining sports with ecology and sustainability
- Return to Faro and conclusion of the activity.
Outcomes
This mobility successfully combined culinary traditions, sustainability, and inclusion:
- Students and teachers gained hands-on experience in zero-waste cooking, composting, and eco-friendly food practices.
- Traditional recipes were preserved and shared, promoting cultural heritage.
- By cooking for the homeless and reducing single-use plastics, participants strengthened their sense of social and environmental responsibility.
- Visits to Tavira and Fuzeta deepened the understanding of the Mediterranean lifestyle and sustainable ecosystems.