Micro-credential | Fundamentals of Sustainability in Gastronomy and Food
Micro-credential | Fundamentals of Sustainability in Gastronomy and Food
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Duration5 weeks
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Credits3 ECTS
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Start dateFrom November 10 to December 12, 2025
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Modality
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Languages
How to apply sustainable criteria in gastronomic and environmental management
This micro-credential is part of a training pathway in gastronomic sustainability. It introduces the main environmental indicators, the impact of the food system, and the key strategies to move towards a more responsible transition.
With a practical and multidisciplinary approach, it is aimed at professionals and students of gastronomy, food, and environmental management who want to apply sustainable criteria in their daily activities.
Who is it for
People with Spanish nationality and residency in Spain, aged between 25 and 64, may access 70% funding on the retail price (PVP) of the Microcreds Plan. Those who do not meet these conditions can also enroll by covering the full cost of the program.
This course is especially designed for:
- Professionals who need qualification or requalification to enhance their profile.
- Undergraduate students in long degree programs who seek intermediate credentials or wish to resume their studies.
- Chefs, head chefs, sommeliers, and front-of-house managers interested in applying sustainability practices.
- Managers and owners of restaurants, hotels, and catering services aiming to adopt more responsible models.
- Students of gastronomy, tourism, environmental sciences, nutrition, or agri-food engineering.
- Producers, distributors, and other professionals in the food sector.
- Sustainability consultants and advisors, particularly in the HORECA sector.
- CSR and innovation managers in food and service companies.
- Public managers and local development agents linked to sustainable food policies.
- Entrepreneurs with projects in healthy food, responsible gastronomic tourism, or circular economy.
Reasons to choose it
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A recognized qualification
Students earn an official degree from the University of Barcelona, registered in Europass and acknowledged both academically and professionally.
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Sustainability applied to gastronomy
This micro-credential introduces environmental and social criteria into culinary practice, providing a solid foundation to understand the impacts of the food system and to apply sustainable transition strategies with key indicators in cooking and restaurant management.
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Skills for the kitchen of the future
The program is aimed at chefs, students, and professionals in food and environmental management who wish to integrate the Sustainable Development Goals (SDGs) into their daily work, contributing to improving the ecological and social impact of the gastronomic sector.
Financed by
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Imagen
Imagen
Imagen
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In collaboration with
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Imagen
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Campus CETT
Training Center
Building
Reception
Resource center
Career Services
Theoretical teaching classrooms
Technical Classrooms
Pre-preparation Classroom
Cooking Workshop
Techno-Culinary Classroom
Research and Innovation Space
Demonstration Kitchen Classroom
UB-Bullipedia Space
Sommeliers Classrooms
Reception Classroom
Computer Classrooms
Applied Technology Classrooms
Restaurant Classroom
Forum Space
Kitchen Classroom
Alimara University Hotel
Reception
Summum Restaurant
Event Rooms
Garden
Rooms
Àgora BCN University Residence
Reception
Rooms
Dining Room
Leisure Room
Gym
Activity Rooms
Garden
