The initiative, which will take place between 10am and 1pm, aims to “bring certified local producers closer to consumers and share knowledge” about sustainable practices, from the garden to the kitchen.

Visitors will be able to taste fresh, organic produce from the region and watch cooking demonstrations where products “will be made in an innovative way” by students and trainers, says a statement from EHTA.

The program also includes an open conversation about the future of food and the importance of local agriculture.

“Reducing food waste, rethinking cooking techniques and recovering products currently little used in Algarve cuisine will be the 3Rs highlighted”, highlights professor Marília Mendes, EHTA sustainability ambassador mentioned in the note.

According to the teacher, the cooking demonstration “will aim to encourage consumers to integrate these local products into their diet, in a practical and sustainable way, through innovative ways of using these foods in the kitchen”.

The menu includes delicacies created from products such as shiitake mushrooms, fresh goat cheese, requeijão and almece, honey from the Algarve mountains, thistle, chard and tengarrinha.

The restaurant and beverage students will also "demonstrate how it is possible to incorporate these ingredients in creative and unexpected combinations in the mixology and bar area", points out the EHTA.

EHTA's "open day" is part of GrowLIFE, a project coordinated by the Faculty of Sciences of Universidade Nova and which has as partners the 12 hotels and tourism schools of Turismo de Portugal.

The objective is to promote a sustainable food system at a social, economic and environmental level, encouraging behaviour change in producers, consumers and policymakers.