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On January 22, 2024. a presentation of the results achieved in our Zero Waste Catering Lab project was held in the Oaza-Joyful Kitchen restaurant.

Dear colleagues and representatives of state, city institutions and media, we have presented our exciting journey in the international Erasmus+ project, which we launched 26 months ago as consortium holders, together with partners from Italy, Slovenia, Belgium and Croatia.

We are extremely proud of all the participants of the project, and especially of the students who explored the possibilities of sustainable catering with great curiosity and creativity. Our chefs and pastry chefs presented the ZW Catering lab e-book, which includes video recipes and tips on how to prepare dishes in an environmentally friendly way, and how to package and transport food in a sustainable way. They inspired us with their experiences during the LTT trip in Italy and Belgium and shared some culinary zero waste tricks and tips.

At the presentation, the participants who joined our Zero Waste application, which connects stakeholders in the process from food production to its sale in catering establishments, shared their experiences on the panel. They told us what challenges they are dealing with, and supported the initiative of the importance of mutual learning and connection.
All project results are available on our website:
The project created: ZW e-book with video recipes, and ZW catering lab application that connects restaurateurs, local producers and guests (ordering food) in Croatia, Slovenia, Italy and Belgium, all with the aim of developing eco lifestyles.
We are happy that the project achieved such valuable and useful results, and especially that we gained new associates and friends in Croatia and abroad!

Thank you to HRT for supporting us and publishing the story about our project, which you can see at the link:

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Zero Waste Catering LAB | 2021-1- HR01-KA220-VET-000025338
This project has been funded with support from the European Commission.
This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
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