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Zero Waste is a project aimed at finding solutions to the current issues of environmental pollution and the reuse of materials.
Zero Waste topics are linked to vocational education and the HoReCa industry through a series of activities. Three vocational catering schools, two adult education institutions and two private sector organizations from Croatia, Spain, Ireland, Slovenia and Italy are involved in the project.
Project Zero Waste topics focus on changes in the education and business process by selecting environmentally sustainable work models......continue

Students from Center for education "Slava Raškaj" Zagreb visited one of the bestpizzerias in the city of Zagreb - Karijola, and considering the restaurants andpizzerias are closed because of corona virus pandemic, the food is prepared fordelivery only, so the kind owner and the host Mr Milan spent some time with the students andshowed them the pizzeria.... continue

Students from Center for education "Slava Raškaj" Zagreb visited an urban snack bar in the heart of our metropolis, which in its offer included all the benefits of the gastronomic heritage of the island of Vis and Dalmatia - Li'Moon _ morethanbar. Take a look at the example of the practical application of the Zero Waste concept. With a folk proverb "Wind in the back and quiet sea!" we all wish you best of luck in your work and enjoy your meal!

The Croatian National Agency awarded the Center "Slava Raškaj" with the second prize in the Competition for the most inclusive project of the solidarity corps of the Erasmus + and European programs implemented in Croatia in the period from 2017 to 2020. Slava Raškaj presented the Zero Waste activities that were conducted with the support of his international volunteers within his own facilities.




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This project has been funded with support from the European Commission.
This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
ZERO WASTE POWER IN HORECA | 2019-1-HR01-KA202-060809
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