Micro-credential | Future Challenges in Sustainable Gastronomy
Micro-credential | Future Challenges in Sustainable Gastronomy
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Duration7 weeks
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Credits3 ECTS
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Start dateFrom February 9 to March 27, 2026
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Modality
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Languages
Training in food and gastronomic sustainability: future challenges
The Micro-credential in Food and Gastronomic Sustainability offers an updated perspective on the major future challenges facing the sector: climate change, biodiversity loss, and food waste. With a practical and analytical approach, you will learn how these challenges impact food and gastronomy, and discover how sustainable gastronomy can become a true driver of change.
This program is aimed at professionals and students who wish to deepen their understanding of the environmental and social impact of their practice and actively contribute to a more responsible food model aligned with the demands of the future.
Who is it for
Those who hold Spanish nationality and reside in Spain between the ages of 25 and 64 may apply for financing covering 70% of the retail price (RRP) of the Micro-credentials Plan. If these conditions are not met, applicants may still enroll by assuming the full cost of the program.
Especially aimed at professionals in the following fields:
- Workers who require qualification or requalification.
- Undergraduate students seeking intermediate accreditations or wishing to resume their studies.
- Gastronomy professionals (chefs, head chefs, restaurant managers, sommeliers) interested in sustainability.
- Managers and owners of restaurants, hotels, and catering companies who want to move towards more responsible models.
- Students of gastronomy, tourism, environmental sciences, nutrition, or agri-food engineering.
- Professionals in the food sector (producers, distributors, marketers).
- Sustainability consultants and advisors, especially in the HORECA sector.
- CSR and innovation managers in agri-food or service companies.
- Local development agents and public managers involved in sustainable food policies.
- Entrepreneurs with projects in food, healthy cooking, or responsible gastronomic tourism.
Reasons to choose it
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A recognized and prestigious program
Earn an official qualification issued by the University of Barcelona and registered in Europass, certifying your competencies in food and gastronomic sustainability.
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Understand the major environmental challenges of the food system
Learn how climate change, biodiversity loss, and food waste impact gastronomy. This micro-credential offers an updated and practical perspective to integrate sustainable gastronomy criteria into your professional practice.
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Become an agent of change
Aimed at professionals and students, this training will help you understand the global context and apply responsible solutions to transform gastronomy into a tool for change towards a more responsible and sustainable food model.
Financed by
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Imagen
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In collaboration with
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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
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Applied Technology Classrooms
Restaurant Classroom
Forum Space
Kitchen Classroom
Alimara University Hotel
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Summum Restaurant
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Àgora BCN University Residence
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