Page 119 - Erasmus+ : Food on Europe's Tables

113 Special Results 114

ur European neighbours in and thus sustainable. We students
O France visited the Florian got a detailed tour and an insight
confectionery. There we had the op- into the 4-star luxury wellness hotel.
portunity to observe - not products
like fish or meat in their production On the Portuguese vineyard of Com-
-, but fine sweets: “Fruits confits” panhia das Lezirias we watched
made with fruits and flowers from grapes being processed into wine,
the area. Students were allowed to olive trees and cork trees. We also
watch how the chocolate was poured visited the Lux Lisboa Park Hotel,
and got a taste of it during a sub- where we made their own Pastel de
sequent tasting. Furthermore, stu- Nata. Afterwards there was a tour
dents visited an island where monks through the hotel.
produce wine and olive oil. The wine
is exported and offered on the best
tables all over the world.

In Sweden the sustainable spa and
hotel Yasuragi was visited. It gave
us an insight into a self-contained
system characterised by sustainabil-
ity at the highest level. The hotel is
characterised by its own water puri-
fication plant and a digitalised waste
separation and control system. E.g.
they weigh the waste of each meal,
breakfast, lunch and dinner, in or-
der to predict what and how much of
a meal constituent should be offered
next time. In addition, the construc-
tion of the building, situated on a
beautiful fjord, is adapted to nature

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