The training program, promoted by the Canary Islands Government's Ministry of Tourism and Employment, aims to equip the hospitality sector with tools to integrate sustainability into culinary processes and encourage the use of local produce. The initiative, which has already visited other islands, will conclude its tour in Lanzarote on September 30th.
Minister Jéssica de León highlighted the importance of expanding Hecansa's training activities beyond the capital islands. She noted that the course encourages professionals to "value local products, such as Majorero cheese or Fuerteventura tomatoes," and to transform "products and foods that would normally end up in the bin" into new recipes.
Hecansa reaffirms its commitment to sustainability and the decarbonization of tourism, promoting circular tourism communities. The regional government has invested approximately 1.2 million euros in these initiatives, achieving a 35% reduction in waste and food waste at sites in Tenerife.
The CEO of Hecansa, Paola Plasencia, explained that the program has already trained over eighty professionals across the islands, focusing on simple techniques to reduce waste and utilize kitchen surpluses.
The workshop, held at the El Charco Multipurpose Center in Puerto del Rosario, combined theory and practice. It featured participation from agricultural technician Manuel López, representative of the Quesos Majorero Regulatory Council, Luz María Díaz, and the head of the Santa Brígida Hotel School area, Octavio González, who led a contemporary pastry class.
