Learning Sustainable Gastronomy in Denmark

The three-day study trip of AgriCulinary students outside Finland took place at Zealand Business College in Denmark.

On the way, the students learned to face sustainable gastronomy, how to use seaweed in food preparation and raising rabbits. In the teaching kitchen of ZBC College’s restaurant school they also milled a blend of flour from various grain types, which they used in smala groups to prepare pizza doughs to rise for the evening meal.

The agriculinary student collecting kelp from the Baltic Sea on the coast of Denmark.

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AgriCulinary Erasmus+ project

Creating a new innovative & multidisciplinary future-oriented AgriCulinary Training Unit for culinary & horticultural field towards more sustainable planetary food system.

Period: 1.9.2022–31.1.2025 incl. pilot training 8/2023–8/2024
Contributor: Finnish National Agency for Education (OPH) and Erasmus+
Coordinator: Perho Culinary, Tourism & Business College (PCTBC, Finland)
Partners: Mosjøen videregående skole (MVGS, Norway) and Zealand Business College (ZBC, Denmark)