Project CeFoodCycle – Circular Transition in Tourism and Hospitality

The Bled College of Hospitality, Wellness and Tourism (VSŠ Bled) participated in the implementation of the European project CeFoodCycle, which promotes the transition towards a circular economy in tourism, hospitality, and the food sector.

The project’s lead partner in Slovenia was the Regional Development Agency BSC Kranj, and it was co-financed by the Interreg Alpine Space programme.

As a subcontractor, VSŠ Bled actively contributed to the implementation of several key activities, including:

– organising thematic workshops and training sessions on circular approaches to food management and waste reduction,
– hosting a stakeholder roundtable that presented challenges and opportunities for implementing circular solutions in practice,
– and coordinating the final event, which showcased the project’s main results and examples of good practice.

Participation in the project enabled the college to integrate circular thinking into its educational process and offer students the opportunity to explore innovative examples of sustainable solutions in tourism, hospitality, and wellness.

MARCH 27, 2024

On Wednesday, March 27, 2024, the Circular Food Hub Gorenjska Kick-off event was held at the Training Hotel Astoria in Bled, dedicated to the central question: “What to do with surplus food?” The event brought together hospitality providers, educators, and other stakeholders in the food value chain with the aim of fostering collaboration, exchanging experiences, and developing practical solutions to reduce food waste.

Participants were introduced to the results of a survey on food management practices among hospitality businesses in the Gorenjska region, as well as ideas developed by students and entrepreneurs as part of the so-called “Small Actions” — activities focused on identifying and testing solutions for the reuse of food leftovers and surplus. The discussions provided an opportunity to share good practices, challenges, and concrete proposals for reducing food waste in the hospitality sector. The event concluded with a zero-waste lunch prepared by second-year students from VSŠ Bled. The dishes were inspired by solutions developed during the workshops and demonstrated that the circular economy can start right in the kitchen — with small, thoughtful steps.

The event contributed to the establishment of the Regional Circular Food Hub Gorenjska, which will serve as a platform for cooperation and idea exchange aimed at promoting more efficient circular practices in tourism and hospitality.

Watch the event highlights: VIDEO 
Photos: Highlights from the kick-off event and the zero-waste lunch at VSŠ Bled.

Small Steps for Big Changes – Two “Small Actions” as a Starting Point for Circular Solutions

In March 2024, two small actions were carried out to promote circular food management in hospitality and tourism.

The first phase involved an analysis among hospitality providers in the Gorenjska region, which showed that 70% of businesses already separate organic waste, and about half believe they could reduce food waste by 20–30% through better planning and purchasing practices. The second activity, a Food Hackathon, brought together students, lecturers, and hospitality professionals who developed 10 ideas for reusing food residues. Three of these solutions were later tested in practice during a follow-up workshop – including dehydrated vegetable snacks, candied citrus peels, and base components for soups and broths.

The results confirmed that a circular economy can start right in the kitchen – with small, thoughtful steps and collaboration between education and industry.

Highlights from the Food Hackathon and the follow-up workshop: