On Friday, March 7, the SoGReS team conducted a training session with the chefs of Cuinatur, focusing on the sustainable handling and preservation of fruits and vegetables. This activity aimed to raise awareness and provide tools to kitchen staff to prevent and reduce food waste in their daily operations.
During the session, Jose Vicente Gisbert explained key techniques for the proper storage and preservation of fruits and vegetables, while María Jesús Muñoz, coodinator of this project, provided an overview of the ToNoWaste project and shared the latest developments.
Food waste in the restaurant sector is a major challenge, and decision-making in the kitchen plays a crucial role in minimizing it. Thanks to this training, the teams at Cuinatur gained valuable insights and practical strategies to make better use of fresh ingredients and reduce unnecessary losses.
At ToNoWaste, we continue to promote training and awareness as key drivers of change towards a more sustainable and responsible food system.