Small gestures that make a big difference: the zero-waste cooking workshop wins over its participants
Last 18th Septemberthe 360º Space masymas Supermarkets, in the heart of the Parque Principado shopping center (Asturias), was filled with aromas, questions, and a strong desire to learn. There, a… …zero-waste cooking workshop took place,as part of la campaña "Every food counts", an initiative by masymas within the SPRINT project that aims to remind us of something as simple as it is powerful: eating well also means doing it responsibly and sustainably.
The person in charge of leading the experience was Carmen Ordizaccompanied by her team, who designed a workshop with a very hands-on approach — very much in the spirit of “you can do this at home, no fuss.” Talking about food waste can sound theoretical, but here those ideas were brought down to everyday life: how to extend the shelf life of food with small tricks, how to better organize your pantry and fridge, or how to plan your shopping so that half a drawer of vegetables doesn’t end up forgotten.
There was also room for creativity. Carmen showed how to turn seemingly unappealing leftovers into nutritious, flavorful dishes. The workshop proved that you can make meals so delicious that no one would guess they’re made from “leftovers.” This approach not only helps save money and eat better but also connects us with a more environmentally conscious way of cooking.
The atmosphere was lively and friendly, with a diverse audience that didn’t just listen — they jumped in with questions, shared their own doubts and experiences, and, of course, tasted the recipes prepared live. Because nothing is more convincing than flavor, and it became clear that sustainable cooking doesn’t have to be boring or complicated.
The event also featured the collaboration of COGERSA, who wanted to add a very special touch by providing several copies of the book… Resaborea. Attendees took it home as a companion full of ideas, tips, and recipes to keep practicing zero-waste cooking in their own kitchens.
In the end, what remained was a simple yet powerful message: small gestures matter. Saving that piece of food we’d normally throw away, reusing an ingredient that seemed to have “no future,” or thinking twice before overbuying — it all adds up. And together, it becomes real change. Thanks to the initiative of masymas and the work with COGERSA in SPRINT project, participants discovered that sustainability can also be cooked — it fits on a plate and, moreover, tastes truly delicious.
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