Sustainable Culinary Practices Through International Exchange 

This phase focuses on participation in an international exchange in Denmark involving students and teachers from several European schools. The activities are centred on the development of a sustainable menu using local produce that was at risk of being wasted.

The phase promotes creativity, collaboration, and the exchange of culinary knowledge among young chefs from Finland, Denmark, and Spain, with guidance from the teaching staff.

An open and innovative approach is applied throughout the process to design healthy dishes that are respectful of both people and the planet, achieving results that exceed expectations.