The Escola d’Hoteleria de les Illes Balears (EHIB) and the Zero Food Waste® project, promoted by Grupo Herbusa, have started a collaboration to integrate practical content on the reduction of food waste and the integral use of food in the training of cooking and pastry students.
This initiative, a pioneer in hospitality training in the Balearic Islands, seeks to strengthen the skills of future professionals in sustainable cuisine, promoting responsible habits that contribute to minimizing the environmental impact of the gastronomic sector.
In addition, this action is part of the recent Food Loss and Waste Prevention Act, which encourages the adoption of good practices throughout the food chain and reinforces the role of education as a tool for change.
Training with a conscience: a new look at the kitchen
The agreement is part of the Zero Food Waste® project strategy, which promotes the transition to a “Zero Waste” Ibiza through awareness-raising, training and collaboration with educational institutions, companies and public administrations.
The collaboration was officially presented during the inaugural showcooking of the 2025-2026 course, held at the EHIB and directed by the Ibizan chef José Torres “Racó”, a benchmark in the cuisine of use and head chef of the restaurants Port Balansat and Club Náutico de San Antonio.
With this alliance, the Escola d’Hoteleria de les Illes Balears reaffirms its commitment to education in sustainability and the training of a new generation of chefs capable of promoting a circular, ethical and responsible hospitality model.
About Zero Food Waste
The Zero Food Waste® project, promoted by Grupo Herbusa, aims to reduce food waste in Ibiza and promote a circular economy through public awareness, public-private collaboration and the enhancement of good practices in the hospitality sector.
