Sustainable eating gastronomy farming

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What did you organize, when, where and for how many people? 
I organized a culinary tour for sustainable eating gastronomy farming for one week for a group of 15 people in May 2018.

      

What were the main goals and objectives of the activity?
The objectif was to show Hungary's gastronomy in the matter of small scale farming and organic products. Also, to give general education for people on sustainable lifestyle eating and consumer habits.


What were the main outcomes and results of the activity? 
The participants visited an organic farm with permaculture agriculture in Hungary where they learnt and experienced the fundamentals of biological agriculture. They participated actively by picking herbs and making their own products. They also visited an educational herb garden where they learnt about herbal medicines and also more about permaculture. During the whole tour they visited restaurants with organic products and local ingredients so they could experience the small scale and sustainable restauration in Hungary. They visited sites in Budapest and in the country side equally. In Budapest they visited Szatyor Association and understood their mission also stranded an interactive class of sustainable cooking.


Are there any other relevant aspects related to the activity, a conclusion or future plan? 
It was a really successful project in cooperation with Szatyor Association that we would love to continue in the future. This was our first attempt with a thematic tour like this and all went really well, we had wonderful feedbacks from the customers.

Location: Budapest, Magyarország

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