Sustainability has long been part of our school's approach.approach. We wanted to deepen and reemphasize this, and to expand our projects both in content and time. We want the question of sustainability and the results of thinking differently to appear in the lives of not only the whole community, but also the families with the mediation of the students. In the framework of the project, we organize trips called "only from local producers" in the city, the market and the surrounding area.
We find it to be important to present good examples and practices to our students in the field of sustainable gastronomy. Our institution pursues technical training on the field of catering and tourism: we strive to avoid organizing trips abroad by planes, where there are not big distances. We would like to introduce them to as many foreign examples as possible to follow and strengthen the principles and priorities of sustainable gastronomy in our youth.