Workshop — «Awareness on food loss and waste»

Workshop — «Awareness on food loss and waste» in the ULPGC GastroFood HUB Kitchen Classroom, Las Palmas de Gran Canaria.

Second edition of this training workshop focused on chicken and hen. Participants will learn culinary utilization techniques to reduce food waste, promoting sustainability and efficiency in domestic and professional kitchens.

Context: This workshop is held to commemorate the International Day of Awareness of Food Loss and Waste established by the United Nations on September 29 and is part of the 12 Months, 12 Actions program, promoted by the ULPGC Volunteer Commission.

Tickets at this link: https://entradas.ulpgc.es/es/events/taller-de-concienciacion-sobre-la-perdida-y-el-desperdicio-de-alimentos-segunda-edicion-2026-pollo-gallina

ULPGC GastroFood HUB Kitchen Classroom (Meeting point: Hall of the Faculty of Health Sciences)

Main objectives: A) Raise public awareness about food loss and waste, advocating for the need for a profound change in our eating habits and associated culinary-gastronomic practices to avoid them, proposing three recipes as examples. B) Generate a cultural debate in the university community and in society, within the framework of the United Nations Sustainable Development Goals (SDGs).

Contents and tools: 1. Contextualization of the topic. 2. On-site development of three basic recipes with local products explaining the trim ingredients used, led by an experienced chef (Samuel López Peña). 3. Debate.