Translating Circular Economy Principles into Gastronomy and Education

Showcooking at the Feira da Dieta Mediterrânica, Tavira — 7 September
On 7 September, within the framework of the AQUAFISH 0.0 project, the S2AQUAcoLAB participated in the Feira da Dieta Mediterrânica, in Tavira, through a dedicated showcooking session focused on the gastronomic valorisation of non-standard oysters.

The showcooking, entitled “Non-standard Oysters – On the Plate”, was led by Luís Nobre and his team. Two innovative recipes were prepared using oysters that exceed conventional commercial size standards, highlighting their culinary quality and reinforcing their potential as a value-added aquaculture product.

This action addressed key objectives of AQUAFISH0.0, namely:

• application of circular economy principles within aquaculture value chains.
• food waste reduction through the valorisation of under-marketed products.
• and the role of gastronomic innovation in enhancing the sustainability of seafood systems.

The oysters used in this showcooking were kindly provided by the Associação de Moradores da Ilha da Culatra, strengthening collaboration between local communities, sustainable production and culinary innovation.

Continuation Through Applied Training: Thematic Lunch at Dr. João Lúcio School, Fuseta — 27 November
Building directly on the work initiated at the Feira da Dieta Mediterrânica, S2AQUA took part, on 27 November, in a thematic lunch on Aquaculture and Sustainability, held at the Escola Dr. João Lúcio, in Fuseta.

This initiative translated the concepts demonstrated during the showcooking into a practical and applied training context, reinforcing knowledge transfer between science, gastronomy and vocational education.

The menu included an oyster ceviche, adapted from the recipe previously presented at the Feira, once again highlighting the potential of oversized oysters as a sustainable food resource. In addition, two aquaculture fish-based dishes were developed using fish supplied by the Instituto Português do Mar e da Atmosfera (IPMA/EPPO), enabling students to work with different species and preparation techniques.

Students from the professional cooking and pastry programme actively participated in all stages of preparation, with particular emphasis on whole-fish utilisation. This approach allowed students to acquire practical skills in fish processing, portioning and preparation, while applying zero-waste principles aimed at maximising resource efficiency and minimising by-products.

By extending the outcomes of AQUAFISH0.0 into a formal educational setting, this action demonstrated how creative and technically informed cuisine can promote sustainable aquaculture products, support the full use of aquatic resources and contribute to long-term reductions in food waste through professional training.

Acknowledgements
S2AQUA would like to thank Chef Luís Nobre, Daniel Santos, Pedro Caleça, student Pedro, the Agrupamento de Escolas Francisco Fernandes Lopes, the Associação de Moradores da Ilha da Culatra, EPPO and all partners involved for their professionalism, commitment and collaboration in advancing sustainable aquaculture through science, education and gastronomy.