DESCRIPTION
A training simulator designed to integrate sustainability criteria into the hospitality sector. It allows students to understand and apply best practices related with the efficient management of resources and the reduction of environmental impact in a professional context.
OBJECTIVE
To foster a culture of sustainability within the hospitality sector, encouraging the adoption of responsible and efficient practices that are aligned with environmentally friendly management models.
ACTIVITIES
- Sustainable Practices: A guided tour of the kitchen led by the head chef to introduce students to best practices in energy saving, reducing consumption and optimising resources in the hospitality sector, promoting responsible and efficient management.
- Recycling: Training on the correct separation and sorting of kitchen waste, applying appropriate recycling criteria to minimise environmental impact and comply with current regulations.
- Composting: Education on the process of transforming organic waste through composting, including how it works and its importance in reducing waste and promoting more sustainable management models.
