In early November 2024, five students and two professors from the Portuguese vocational education institution Escola Profissional Amar Terra Verde visited Greece for an educational exchange program hosted by AKMI, a leading Greek VET institution. The five-day event, held from November 4th to 8th, was designed to promote sustainable practices in the catering sector, while also providing a rich cultural experience for the participants.
The program combined visits to Athens’ historical landmarks with practical learning in the field of catering. The students began their journey by exploring Athens’ rich history and culture, visiting famous sites such as the Acropolis, the Ancient Market, and the National Museum. These cultural experiences provided a backdrop to the main focus of the event: understanding how Greece’s long culinary history can inform modern sustainable practices in the food industry.
The majority of the event centered around the Greek food scene and how local ingredients, sustainable sourcing, and eco-friendly practices are becoming essential in today’s catering sector. On Wednesday, the participants embarked on food tours through central Athens, visiting vibrant local markets like the Varvakeios Central Market, where they saw firsthand how fresh, local ingredients are sourced. This gave them insight into the importance of supporting local producers and reducing the environmental impact of food transportation.
The group also visited several local restaurants that prioritize sustainability. Through these practical visits, the students gained a deeper understanding of how restaurants implement sustainable practices, from sourcing locally grown ingredients to managing food waste. These visits demonstrated the potential for the catering industry to adopt greener practices while still maintaining the rich flavors and traditions of Greek cuisine.
The final day of the program took place at AKMI, where the participants attended a practical demonstration on how sustainability is integrated into culinary education. They also toured the institution’s facilities, learning how vocational training is evolving to incorporate sustainable catering practices.
This exchange program not only deepened the students’ understanding of sustainability in catering but also allowed them to experience Greek culture and cuisine firsthand. By the end of the week, the group had gained valuable insights into how they can apply sustainable practices in their future careers, fostering a more environmentally responsible and culturally informed approach to catering and hospitality.
