{"id":13048,"date":"2025-11-06T11:34:49","date_gmt":"2025-11-06T10:34:49","guid":{"rendered":"https:\/\/www.vgs-bled.si\/projekt-cefoodcycle\/"},"modified":"2025-11-06T13:35:55","modified_gmt":"2025-11-06T12:35:55","slug":"project-cefoodcycle","status":"publish","type":"page","link":"https:\/\/www.vgs-bled.si\/en\/project-cefoodcycle\/","title":{"rendered":"Project CeFoodCycle"},"content":{"rendered":"

[vc_row el_id=”content”][vc_column][vc_column_text][\/vc_column_text][\/vc_column][\/vc_row][vc_row top_margin=”page-margin-top”][vc_column][vc_column_text]<\/p>\n

Project CeFoodCycle \u2013 Circular Transition in Tourism and Hospitality<\/h2>\n

[\/vc_column_text][\/vc_column][\/vc_row][vc_row top_margin=”page-margin-top”][vc_column][vc_column_text]The Bled College of Hospitality, Wellness and Tourism (VS\u0160 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.<\/p>\n

The project\u2019s lead partner in Slovenia was the Regional Development Agency BSC Kranj<\/a>, and it was co-financed by the Interreg Alpine Space programme.<\/p>\n

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As a subcontractor, VS\u0160 Bled actively contributed to the implementation of several key activities, including:<\/p>\n

– organising thematic workshops and training sessions<\/strong> on circular approaches to food management and waste reduction,
\n– hosting a stakeholder roundtable<\/strong> that presented challenges and opportunities for implementing circular solutions in practice,
\n– and coordinating the final event<\/strong>, which showcased the project\u2019s main results and examples of good practice.<\/p>\n

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.<\/p>\n

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MARCH 27, 2024<\/strong><\/p>\n

On Wednesday, March 27, 2024, the Circular Food Hub Gorenjska Kick-off event<\/strong> was held at the Training Hotel Astoria in Bled, dedicated to the central question: \u201cWhat to do with surplus food?\u201d 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.<\/p>\n

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 \u201cSmall Actions\u201d \u2014 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 VS\u0160 Bled. The dishes were inspired by solutions developed during the workshops and demonstrated that the circular economy can start right in the kitchen \u2014 with small, thoughtful steps.<\/p>\n

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.<\/p>\n

Watch the event highlights: VIDEO\u00a0<\/a>
\nPhotos: Highlights from the kick-off event and the zero-waste lunch at VS\u0160 Bled.<\/p>\n\n\t\t