SAVOR
The project “SAVOR: Sustainability And Value in Organic Resources”:
- Project Coordinator: CIFP HOSTELERIA LHII (Spain)
- Project implementation period: November 2025 – November 2027
- Project No: 2025-1-ES01-KA220-HED-
000350651
SAVOR is a collaborative European initiative aimed at developing and implementing sustainable culinary practices across hospitality education institutions and industry partners.
The project aims to design an innovative computer application that connects the agricultural and gastronomic sectors. The application will allow different types of users, including students and teachers from hospitality and agricultural education, professionals from both sectors, and the general public, to filter products by country, seasonality, and use. It will also provide information on food waste reuse, small-scale garden management, and the application of circular economy principles.
The project seeks to raise awareness of the circular economy across the food value chain – from agricultural production and intermediaries to the final consumer. In particular, it aims to increase awareness among Europeans, especially young people, about seasonality and the alternative use of materials often considered waste. The project will deliver a tool that provides clear information to support the development of a circular gastronomic economy.
The project is structured around five interconnected work packages:
- WP1: Management and Coordination
- WP2: Sustainable Recipe Inventory and Curriculum
- WP3: Training Videos and Platform Development
- WP4: Pilot Testing and Feedback
- WP5: Dissemination and Outreach
Partner Organizations
- CIFP Hostelería LHII (Spain) – Project Coordinator
- EIT Food CLC South (Spain)
- COFAC – Universidade Lusófona (Portugal)
- Visshe Uchilishte po Menidzhmant (Bulgaria)
- HOTEL SCHOOL Hotel Management College (Latvia)
- Italian Hospitality School (Italy)
Events of the project
The project No. 2025-1-ES01-KA220-HED-000350651 is co-financed by the European Union.
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