
Micro-credential | Sustainability Strategies Applied to Gastronomy
Micro-credential | Sustainability Strategies Applied to Gastronomy
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Duration7 weeks
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Credits3 ECTS
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Start dateFrom March 23, 2026 to May 8, 2026
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ModalityOnline
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LanguagesSpanish
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
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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.
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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.
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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.
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Academic accreditation
Upon completion, students will receive an official academic certificate validating their competencies in food and gastronomic sustainability.
Funded by
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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
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 |
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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.
Career opportunities
- Chefs and head chefs with a sustainability profile, able to apply responsible practices in menu development and kitchen management.
- Operations, quality, or environmental managers in restaurant companies, trained to reduce impacts and improve efficiency.
- Sustainability advisors and consultants for gastronomic businesses, supporting the transition towards responsible models.
- Entrepreneurs in the gastronomic sector, interested in creating projects aligned with the Sustainable Development Goals (SDGs) and the circular economy.
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:
Want to sign up or have questions?
You can find all the information and complete your enrollment on the IL3-UB website.