ESHTE and Cascais Ambiente sign collaboration protocol to enhance food surpluses and promote the Mediterranean diet

The Estoril School of Hospitality and Tourism (ESHTE) and the municipal company Cascais Ambiente formalized a collaboration protocol on April 1st that aims to promote food sustainability and the valorization of surplus fruit and vegetable products within the Terras de Cascais program.

 

This agreement establishes a framework for cooperation between the two entities, which undertake to actively collaborate in the production of jams and other processed products, from surplus vegetables and fruit from agricultural areas managed by Terras de Cascais. The aim is also to develop innovative solutions that allow these products to be preserved during peak production periods or in situations where they are not viable for sale, contributing to reducing food waste and the promotion of the circular economy in the municipality.

 

Within the scope of this protocol, Cascais Ambiente also participates in the CERTRA project – Center for Experimentation and Traditional Food Resources, assuming several commitments such as the reception and valorization of traditional cereals, participation in research activities, aimed at the development of new food products based on the cereals provided or the creation of recipes and technical sheets, to explore the gastronomic potential of traditional varieties and encourage their integration into sustainable food practices.

 

This protocol strengthens strategic collaboration between higher education, local administration, and municipal sustainability programs and contributes to the valorization of local resources, innovation in the food sector, and the preservation of the Mediterranean food heritage.