Duration

7 weeks
Credits

3 ECTS
Start date

From March 23 to May 8, 2026
Modality

Online
Languages

Spanish

Training in sustainable gastronomy: tools for the future

This micro-credential provides practical tools to implement sustainable strategies in restaurant businesses. Throughout the program, participants will work on key areas such as menu design, responsible sourcing, food preparation, waste management, and customer service.

It is part of the gastronomic sustainability pathway and corresponds to Level 3, therefore it is recommended to have previously completed the prior micro-credential. The program is aimed at professionals and students who wish to transform their culinary practice towards a more efficient, responsible, and sustainability-driven model aligned with current sector values.

Who is it for

Funding and admission profile

Individuals of Spanish nationality and residents in Spain between the ages of 25 and 64 may apply for funding covering 70% of the retail price (RRP) of the Micro-credentials Plan. If these conditions are not met, it is still possible to enroll by assuming the full cost of the program.

This program is especially aimed at:

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.

Note: It is recommended to have completed the micro-credential Future Challenges of Sustainability and Gastronomy. This prior training provides a solid conceptual foundation on the major environmental and social challenges affecting the food system, as well as a critical understanding of the role of gastronomy in this context.

Why choose this program

A recognized training program

Students will obtain an official qualification issued by the University of Barcelona and registered in Europass, ensuring the academic and professional recognition of this micro-credential.
Implement sustainability in the restaurant sector

The micro-credential provides practical tools to apply sustainability across all restaurant processes: gastronomic offer, responsible sourcing, food preparation, and waste management. It is a training program designed to improve environmental efficiency and service quality.
Respond to new environmental challenges

The program is aligned with the Sustainable Development Goals (SDGs) and addresses the main environmental challenges of the sector. It is aimed at chefs, head chefs, and managers who wish to integrate sustainability criteria into the daily operations of their establishments, adapting to a market that is increasingly aware and committed to the environment.
Academic accreditation

Upon completion, students will receive an official academic certificate validating their competencies in food and gastronomic sustainability.

Funded by

Imagen

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In collaboration with

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Campus CETT

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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

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

Program objectives

Understand what a sustainable restaurant means and recognize the main characteristics that define it in today’s context.
Analyze sustainability strategies applied to menu design and to the nutritional adaptation towards a healthier and more environmentally friendly diet.
Identify sustainable actions within procurement systems, warehouse management, and the responsible handling of raw materials and supplies.

Apply sustainability criteria in culinary preparation processes, as well as in the management and reduction of generated waste.
Integrate good environmental practices into customer service and the daily organization of hospitality establishments.
Understand and evaluate sustainability certifications, standards, and reports relevant to the restaurant sector.

Competencies

Critical thinking
Comply with food safety and hygiene standards
Evaluate environmental impact

Program

Subjects
1. Design and strategies for a sustainable gastronomic offer: key concepts, techniques, and adaptation to the current context
2. Strategies for a healthy and sustainable diet: nutritional and environmental foundations
3. Circular design applied to restaurant environments
4. Sustainable management of supplies: selection, optimization, and efficiency
5. Sustainable food preparation process: best practices and energy efficiency
6. Sustainable storage management: preservation, waste control, and logistical efficiency
7. Waste management in the restaurant industry: minimization, separation, and recovery
8. Sustainable strategies applied to a restaurant establishment: a cross-cutting vision
9. Guide to a sustainable restaurant: best practices and benchmarks
10. Inclusive restaurant: accessibility, diversity, and social sustainability
11. Sustainability reports in restaurants: regulations, tools, and real examples

Qualification you will obtain

University Micro-credential Certificate issued by the University of Barcelona.

A proprietary course designed in accordance with the guidelines of the European Higher Education Area (EHEA) and equivalent to 3 ECTS credits.

Economic information

Price: €729.30 (The price includes administrative fees from the University of Barcelona).

Reduced price: €265.20 (The price includes administrative fees from the University of Barcelona). This reduced price applies to residents of Spain between the ages of 25 and 64.

Subsidized hours: 50 h (Hours considered for calculating company training subsidies).

Funding

Requirements for students eligible for funding

Students may apply for micro-credential funding if they meet the following requirements:

Be between 25 and 64 years old.
Hold Spanish nationality.
In the case of individuals with the nationality of another European Union country or outside the EU, they must have legal residence in Spain.

Funding will be available until the total amount of the subsidy granted to the University of Barcelona has been exhausted, and in any case, before May 31, 2026.

The discount policy of IL3 and/or the University of Barcelona will not apply under any circumstances to students who are eligible for funding.

Enrollment support

These grants are intended to fully cover the tuition fee for individuals with low income, those who are unemployed, and/or at risk of social exclusion.

Applicants may request assistance if they wish to enroll in one of the micro-credentials offered by the University of Barcelona, are between 25 and 64 years old, and have legal residence in Spain.

In addition, they must meet at least one of the following requirements:

Be registered as a job seeker at the time of submitting the application.
Have an income that corresponds to thresholds 1, 2, or 3 established in the Ministry’s general scholarship call.
Be in a situation of vulnerability or at risk of social exclusion.

You can consult the full terms and conditions of this call on the University of Barcelona’s electronic headquarters:

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Micro-credential | Sustainability Strategies Applied to Gastronomy