{"id":10525,"date":"2025-11-11T12:06:12","date_gmt":"2025-11-11T11:06:12","guid":{"rendered":"https:\/\/agora.xtec.cat\/iesehtb\/?p=10525"},"modified":"2026-03-25T17:53:25","modified_gmt":"2026-03-25T16:53:25","slug":"linstitut-ehtb-culmina-el-projecte-europeu-food-for-people-planet-amb-la-pop-up-gastronomica-res-es-perd-lunch","status":"publish","type":"post","link":"https:\/\/agora.xtec.cat\/iesehtb\/cicles-formatius\/cfgm\/linstitut-ehtb-culmina-el-projecte-europeu-food-for-people-planet-amb-la-pop-up-gastronomica-res-es-perd-lunch\/","title":{"rendered":"L\u2019Institut EHTB culmina el projecte europeu Food for People & Planet amb la pop-up gastron\u00f2mica \u201cRes Es Perd Lunch\u201d"},"content":{"rendered":"

 <\/p>\n

<\/p>\n

L\u2019Institut EHTB culmina el projecte europeu Food for People & Planet amb la<\/b><\/div>\n

pop-up gastron\u00f2mica \u201cRes Es Perd Lunch\u201d<\/b><\/p>\n

Barcelona, [30 octubre, 2025]\u2014<\/p>\n

L\u2019Institut Escola d\u2019Hoteleria i Turisme de Barcelona (EHTB) ha celebrat aquesta setmana l\u2019esdeveniment gastron\u00f2mic \u201cRes Es Perd Lunch\u201d, una pop-up creada i executada \u00edntegrament per alumnat del centre que culmina el projecte internacional Food for People and Planet, finan\u00e7at pel programa europeu Erasmus+.
\nL\u2019objectiu d\u2019aquest esdeveniment \u00e9s formar els futurs professionals del sector i posar en valor una gastronomia sostenible, saludable i compromesa amb el medi ambient, basada en l\u2019aprofitament alimentari i l\u2019\u00fas de productes locals i de temporada. L\u2019experi\u00e8ncia ha comptat amb l\u2019elaboraci\u00f3 d\u2019un men\u00fa c\u00f2ctel per a 50 persones alineat amb els principis de la Dieta Planet\u00e0ria, integrant m\u00e9s d\u2019un 80% d\u2019ingredients d\u2019origen vegetal i utilitzant excedents alimentaris cedits per prove\u00efdors i entitats col\u00b7laboradores.<\/p>\n

Un projecte internacional per transformar la gastronomia<\/strong>
\nEl projecte Food for People and Planet, desenvolupat durant 15 mesos, t\u00e9 com a prop\u00f2sit
\nreduir el malbaratament alimentari i promoure una alimentaci\u00f3 saludable tant en contextos educatius com professionals. Tres institucions europees han participat activament en aquesta iniciativa:
\nZBC \u2013 Zealand Business College (Dinamarca) \u00b7 Coordinador del projecte
\nPerho Culinary, Tourism & Business College (Finl\u00e0ndia)
\nInstitut Escola d\u2019Hoteleria i Turisme de Barcelona (EHTB) (Espanya)
\nAquesta cooperaci\u00f3 internacional ha perm\u00e8s compartir metodologies innovadores,
\nexperi\u00e8ncies educatives i bones pr\u00e0ctiques orientades a una gastronomia m\u00e9s responsable.<\/p>\n

Impacte educatiu i pedag\u00f2gic<\/strong>
\nA l\u2019institut EHTB, el projecte s\u2019ha integrat dins el curr\u00edculum del CFGS de Direcci\u00f3 de Cuina, fomentant un aprenentatge vivencial i basat en reptes reals.
\nHi han participat 54 alumnes, treballant transversalment en quatre m\u00f2duls del programa.
\nEntre les activitats destacades:
\n– Formaci\u00f3 pr\u00e0ctica en sostenibilitat aliment\u00e0ria integrada als m\u00f2duls Angl\u00e8s
\nprofessional, Projecte Intermodular i m\u00f2duls pr\u00e0ctics de cuina.
\n– Viatge formatiu a Dinamarca per participar en una pop-up internacional.
\n– Sessions amb entitats i professionals del sector, com el Xef Andr\u00e9s Torres (Restaurant
\nCasa Nova), La Fundaci\u00f3 Espigoladors \/ Es Im-perfect, el showcooking de Delicious
\nEnglish,i l\u2019assessorament de Gastrocultura Mediterr\u00e1nea i Heura Foods per
\ndesenvolupar treballs d\u2019R+D en innovaci\u00f3 culin\u00e0ria (enzims, prote\u00efnes vegetals, etc.).<\/p>\n

Aquesta orientaci\u00f3 educativa ha refor\u00e7at valors clau com la responsabilitat social, el comprom\u00eds ambiental i la creativitat aplicada.<\/p>\n

Resultats del projecte<\/strong>
\nDades destacades:
\n+100 participants en el conjunt de tot el projecte
\n3 esdeveniments pop-up internacionals (Slagelse, Helsinki i Barcelona)
\n240 kg d\u2019excedents alimentaris recuperats
\n30 receptes sostenibles creades
\n18 plats desenvolupats per a la pop-up gastron\u00f2mica \u201cRes es perd Lunch\u201d
\n14 entitats col\u00b7laboradores vinculades a processos d\u2019innovaci\u00f3 i sostenibilitat<\/p>\n

1 Pilot course Food for people and planet<\/a><\/p>\n

A m\u00e9s, el projecte contribueix directament als Objectius de Desenvolupament Sostenible
\n(ODS):
\nODS 4 \u00b7 Educaci\u00f3 de qualitat
\nODS 8 \u00b7 Treball decent
\nODS 12 \u00b7 Consum i producci\u00f3 responsables
\nODS 13 \u00b7 Acci\u00f3 clim\u00e0tica<\/p>\n

L\u2019esdeveniment \u201cRes Es Perd Lunch\u201d<\/strong>
\nLa pop-up ha servit com a acci\u00f3 final del projecte, oferint un espai perqu\u00e8 l\u2019alumnat apliqu\u00e9s tots els aprenentatges obtinguts. El men\u00fa ha estat dissenyat a partir de productes excedents i ingredients de temporada, gr\u00e0cies a les aportacions de diversos prove\u00efdors. Abans de l\u2019esdeveniment, part d\u2019aquests productes es van utilitzar en activitats pedag\u00f2giques o comercialitzats a la botiga de l\u2019institut, completant aix\u00ed un model de circularitat integral, donant sentit al projecte.
\nL\u2019esdeveniment ha reunit representants institucionals, entitats col\u00b7laboradores, prove\u00efdors, restauradors, professorat i alumnat, en una experi\u00e8ncia gastron\u00f2mica que combina sabor, valor i consci\u00e8ncia.<\/p>\n

Aliances que transformen<\/strong>
\nEl projecte ha comptat amb una \u00e0mplia xarxa de col\u00b7laboradors, que han aportat producte, coneixement o acompanyament pedag\u00f2gic.
\nLes aliances sectorials han estat essencials per aproximar la realitat professional a l\u2019aula i refor\u00e7ar la connexi\u00f3 entre formaci\u00f3, empresa i sostenibilitat.<\/p>\n

Testimonis<\/strong>
\n\u201cAquest projecte no nom\u00e9s ens ha perm\u00e8s formar l\u2019alumnat en cuina i sostenibilitat, sin\u00f3 tamb\u00e9 donar-los eines reals per entendre la gastronomia com a motor de canvi social i ambiental. Amb iniciatives com aquesta, reforcem el nostre comprom\u00eds amb una formaci\u00f3 de qualitat i connectada als reptes globals.\u201d (Direcci\u00f3 EHTB)
\n\u201cEstem molt satisfets per qu\u00e8 hem assolit els objectius principals del projecte. Hem aconseguit treballar la Dieta Planet\u00e0ria i la sostenibilitat aliment\u00e0ria des de diferents m\u00f2duls, connectant teoria i pr\u00e0ctica a trav\u00e9s d\u2019activitats com el Res es Perd Lunch, on l\u2019alumnat va poder demostrar tot el que havia apr\u00e8s\u201d (Docent)
\n\u201cEl poder viatjar a Dinamarca i poder fer equips internacionals amb alumnat d\u2019altres escoles per pensar i realitzar junts un men\u00fa saludable i respectu\u00f3s amb el planeta amb aliments que no coneixem, ha estat una experi\u00e8ncia molt enriquidora tant a nivell personal com professional\u201d (Alumnat)
\n\u201cLa iniciativa em va remoure i inspirar, us ho agraeixo molt.\u201d (Participant)
\n\u201cL\u2019\u00e0pat preparat pels alumnes amb productes b\u00e0sicament vegetals ha estat un \u00e8xit. L\u2019activitat ha fet valdre la sostenibilitat, l\u2019aprofitament dels aliments i el treball en equip. Una iniciativa saludable i conscient que reflecteix el comprom\u00eds dels estudiants amb l\u2019entorn i l\u2019alimentaci\u00f3 responsable. Va ser una jornada entranyable, plena de bona conviv\u00e8ncia i positius moments\u201d (Participant)<\/p>\n

Institut Escola d\u2019Hoteleria i Turisme de Barcelona (EHTB)<\/p>\n\r\n\t

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