On 23 May 2026, the Green Future of HORECA project team successfully organized a promotional workshop to present and demonstrate the practical application of the ESG Educational Strategy Guide, bringing together HORECA professionals, VET educators, trainers, entrepreneurs, and sustainability enthusiasts.

The workshop aimed to introduce participants to the principles of Environmental, Social, and Governance (ESG) practices and demonstrate how these principles can be effectively integrated into hospitality, catering, tourism, and vocational education settings.

A key part of the event was the presentation of the ESG Educational Strategy Guide, a resource designed to support educators, trainers, and industry professionals in promoting sustainability through experiential learning, microlearning, and storytelling. The workshop also featured an engaging Zero Waste Cooking Experience led by food blogger, TV host, and creator of Cooking with Branko, Branko Poposki. During the practical session, participants discovered innovative ways to reduce food waste, maximize ingredient use, and incorporate sustainable cooking practices into everyday operations. The interactive demonstration highlighted how creativity in the kitchen can contribute to environmental responsibility while maintaining high-quality culinary experiences.

By combining theoretical knowledge with hands-on learning, the workshop demonstrated that sustainability is not only a strategic objective but also a practical approach that can create tangible benefits for businesses, educators, communities, and the environment.

The Green Future of HORECA project continues to support the development of green skills, ESG awareness, and sustainable practices across the hospitality sector, contributing to a more resilient and environmentally responsible future for HORECA professionals throughout Europe.