From Waste to Resource

. Challenges in project execution:

Our main challenge is scaling a circular gastronomy model that functions as a social and cultural tourism experience, not only as a product. We need to structure discarded food as a recognizable gastronomic resource that markets, restaurants, and visitors can easily understand and value. Another challenge is building stable collaboration between farmers, market vendors, restaurants, and tourism actors, ensuring daily coordination and trust. As the project grows, preserving local identity, authenticity, and meaningful visitor engagement while increasing reach remains essential.

We are especially interested in connecting with projects working on sustainable tourism experiences, food markets, digital storytelling, and community-based food initiatives

What could be achieved with additional TASTE support ?

With TASTE support, we could co-create a European framework for circular gastronomic tourism together with other projects. This includes piloting pop-up residencies in partner cities, exchanging storytelling and visitor engagement tools, and testing the model with different seasonal products and market cultures.

We aim to reach chefs, institutions and restaurateurs — the true amplifiers of change — inspiring them to ask: What more can I do?

We seek partners such as market associations, food tourism initiatives, digital traceability projects, community kitchens, and social enterprises working with inclusion. Together, we aim to strengthen the social dimension by involving local communities, seniors, and people seeking new opportunities, and to lay the foundations for a European network of circular gastronomy experiences rooted in food markets.