eat welllifestyletourism

Portuguese-style seaweed on the BTL menu

Estoril Higher School of Hotel Management and Tourism

ESHTE places innovation, sustainability and knowledge transfer in tourism as prominent themes at the sector’s national fair.

The Escola Superior de Hotelaria e Turismo do Estoril (ESHTE), the largest and oldest higher education school of hospitality and tourism in Portugal, will be present at the Lisbon Tourism Exchange (BTL), to be held between February 28th and March 3rd at the Lisbon International Fair (FIL), with two projects that highlight the vitality and versatility of teaching at the institution.

As an integral part of the Network of Public Institutions of Polytechnic Higher Education with Tourism courses (RIPTUR), ESHTE will be represented by professors Gilberto Costa and Miguel Brito, on March 1, at the RIPTUR Conference – Innovation and Sustainability in Tourism.

Gilberto Costa will present the e-book ‘Algas à portuguesa’, a compilation of Portuguese-inspired recipes reinvented with seaweed from the coast. Demonstrating remarkable gastronomic versatility and a firm commitment to sustainability, students from ESHTE’s Degree in Food Production in Restaurants developed recipes that incorporate seaweed into such traditional dishes of Portuguese gastronomy, such as Bacalhau à Brás, Migas de Feijão or Pastéis de Chaves, among others.

“These students recognized not only the culinary potential of seaweed but also its fundamental role in a sustainable food system. As the world fights against overfishing and the depletion of marine resources, algae offer an ecological solution, as their cultivation has a minimal environmental footprint”, maintain the project coordinators.

“As we stand on the cusp of a new era in food sustainability, the efforts of these young chefs represent more than just culinary innovation. They signal a change in our relationship with our oceans, demonstrating that with ingenuity and respect for tradition, we can create a food system that is both sustainable and delicious”, argue Gilberto Costa and Miguel Brito.

The e-book ‘Algae à portuguesa’ also features gastronomic experiences – Human Action and Bioinspiration – from students of the Master’s Degree in Innovation in Culinary Arts and Sciences, from the Estoril Superior School of Hotel Management and Tourism.

Miguel Brito, in turn, will present at the Lisbon Tourism Exchange ‘ReWo – From Research to Working Life’, an Erasmus+ project that aims to find the best practices for applying and implementing the results of research on tourism in working life in the tourism sector.

In short, Rewo’s objective is to connect students with representatives of the tourism industry, motivating them to present real challenges to students, so that they can develop them in the context of writing final theses, transferring them later into practice.

In this project, which translates literally into ‘from research to professional life’, ESHTE has as partners the University of Maribor (Slovenia), the University of Applied Sciences of Lapland (Finland) and the University of Stavanger (Norway).

About the Estoril Higher School of Hotel and Tourism

The Estoril Higher School of Hotel and Tourism (ESHTE), created in 1991, is a Public Polytechnic Higher Education Institution, supervised by the Ministry of Science, Technology and Higher Education. The Statutes reaffirm its nature as a non-integrated polytechnic school and grant it responsibilities in the sense of creating, transmitting and disseminating knowledge related to the exercise of highly qualified professional activities, in the areas of Tourism, Hospitality and Catering.

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