Zero waste—even in the kitchen! By Inma Saranova (Director of Ibiza Preservation)

Inma Saranova, director of IbizaPreservation

Sustainability has long ceased to be an abstract or optional concept and is now an urgent need that must determine the way we produce, consume, and manage all resources, including those related to food. Paradoxically, among all the environmental challenges we face today, food waste is one of the most critical yet most ignored.

And this is despite the fact that, each year, approximately one-third of the food produced for human consumption is lost or wasted, equivalent to around 1 billion tons annually. Meanwhile, more than 730 million people suffer from chronic hunger, according to data from the Food and Agriculture Organization of the United Nations (FAO). In Europe, the situation is equally alarming. In 2022, the European Union generated more than 59 million tons of food waste, representing approximately 132 kilograms per inhabitant.

This imbalance is not only immoral, but also has a huge environmental impact: wasted food involves the use of water, energy, land, and greenhouse gas emissions that could have been avoided. Specifically, food waste contributes between 8% and 10% of global greenhouse gas emissions, according to the Intergovernmental Panel on Climate Change (IPCC).

Pioneering guide to zero-waste kitchens

For all these reasons, the environmental foundation IbizaPreservation is contributing its part to the transformation of this paradigm through the Zero Waste Chefs EU project, funded by the European Union's Erasmus+ programme and developed over the last two academic years in collaboration with the IES Isidor Macabich in Ibiza and the Tallinna Teeninduskool in Estonia, both of which offer vocational cooking training.

This ambitious project has resulted in a Best Practice Guide for Zero Waste Kitchens , a pioneering tool that combines theory and practice to integrate the zero waste philosophy into professional restaurant training.

The guide is available free of charge in Spanish, Catalan, English, and Estonian, and is complemented by a free open online course (MOOC) aimed at teachers, culinary schools, and professionals in the HORECA sector. And this is no coincidence. Both Ibiza and Tallinn are World Heritage Cities, and in both territories, the HORECA sector has significant socioeconomic significance, as well as a significant need for waste management, including food waste.

Practical solutions

The guide addresses food waste from different angles: it not only identifies the problem but also offers practical solutions for maximizing the use of resources. It proposes conservation and recycling techniques—such as pickling, pickling, and fermentation—and recipes created by students using ingredients that would normally have been discarded.

Furthermore, it introduces students to essential concepts of sustainability and the circular economy, in line with the UN Sustainable Development Goals, especially SDG 12 on responsible production and consumption. The innovation of this guide lies in its pedagogical approach, as it seeks to transform classrooms and school kitchens into more sustainable, creative, and environmentally conscious spaces.

During these two years of collaborative work, the participants have proven that culinary training can be a vehicle for real change. It's not just about reducing kitchen waste, but also about instilling a critical awareness of the environmental impact of our daily decisions, from purchasing products to preparing food.

Furthermore, the online course allows for the sharing of concrete implementation experiences in different educational contexts, offering a valuable resource for both those new to sustainable culinary training and experienced professionals looking to incorporate environmental criteria into their daily practice.

Reduce waste, win the future

Food waste isn't an isolated issue; it's connected to biodiversity loss, climate change, and social justice. That's why initiatives like Zero Waste Chefs EU are more than educational projects; they're an innovation laboratory for reimagining the way we cook, teach, and consume.

The tools they provide invite teachers, students, and professionals to reflect on how every action in the kitchen can make a difference, turning sustainability into a daily habit rather than a distant aspiration.

We must urgently focus on what we waste and learn to value it. Reducing food waste not only means caring for the planet but also teaches future generations to respect resources, cook creatively, and recognize that every food item has a value that goes far beyond the plate it's served on.

IbizaPreservation: innovation and commitment

IbizaPreservation will continue working to make culinary training a tool for change, and we trust that this guide will serve as inspiration to transform European kitchens into spaces of innovation, responsibility, and respect for the environment. The future of food is zero waste, and it's already here.

Inma Saranova is the Executive Director of IbizaPreservation, a non-profit foundation that promotes the conservation and restoration of the exceptional natural heritage of the Pitiusas Islands. Since 2008, the Foundation has led, promoted, and participated in initiatives that promote the protection of local habitats and more sustainable ways of life.

Inma Saranova

Executive Director of IbizaPreservation, a non-profit foundation that promotes the conservation and restoration of the Pitiusas Islands' exceptional natural heritage.

Since 2008, the Foundation has led, promoted, and participated in initiatives that promote the protection of local habitats and more sustainable ways of life.

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