Objectives and competences
This micro-credential offers a rigorous and updated vision of the main future challenges in food and gastronomic sustainability. Through a practical and analytical approach, students will be able to understand how climate change, biodiversity loss or food waste affect the sector, and how gastronomy can be a driver of change. The course is aimed at professionals and students who want to deepen the environmental and social impact of their practice and actively contribute to a more responsible food model.
Basic information
| Certificate | Microcredencial |
|---|---|
| Coordinating faculty | Institut de Formació Contínua IL3 |
| Branch of knowledge |
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| Mode of delivery | Distance |
| Credits | 3 |
| Length of course | 1 academic year |
| Language(s) of instruction | Spanish |
| Enrolment fee | Price: 663,00 € With a 70% discount: 198,90 € Consult the conditions for obtaining the discount, financed under the MicrocredsCat programme with EU NextGeneration funds. Administrative fee: 10% of the non-discounted price, up to a maximum of €70 |
| In-company placement(s) | No |
| Start of teaching period | 09/02/2026 |
| End of teaching period | 27/03/2026 |
| microcred.info@il3.ub.edu | |
| Webpage | www.il3.ub.edu/ca/programes/microcredencials |
| Managment | Domínguez Amorós, Màrius |
| Open pre-enrolment | www.il3.ub.edu/ca/programes/microcredencials |
| Lead to doctoral studies | No |
| Admission for applicants not holding a degree qualification | Yes |
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Objectives and competences
Objectives
Access and admission
Applicant profile and access requirements
Recommended applicant profile
- Workers who require qualification or requalification.- Long-term degree students who are looking for accreditations for final intermediate milestones.
- People who want to resume their formal education and higher education.
- Cooks, chefs and kitchen heads interested in incorporating sustainability criteria in the selection of products, techniques and management.
- Room managers and sommeliers, interested in understanding the environmental impact of their decisions and improve the sustainable coherence of the global service.
- Managers and owners of restaurants, hotels and caterings, who want to move towards more responsible and efficient business models.
- Students of gastronomy, tourism, environmental sciences, nutrition or agri-food engineering, who want to complement their training with current content.
- Professionals in the food sector (producers, distributors, marketers) who are interested in optimizing their activity according to environmental and social criteria.
- Sustainability consultants and advisors, especially those working in the HORECA field (hotels, restaurants and catering).
- CSR and innovation managers in agri-food or service companies.
- Local development agents and public managers, interested in promoting more sustainable food in urban and rural environments.
- Entrepreneurs with projects in food, healthy cuisine, circular economy or responsible gastronomic tourism.
Access requirements and conditions
The course is also open to students with no prior university education, who will acquire the same knowledge and skills and receive a specific qualification for their learner group. Information on the access requirements and other conditions can be obtained from the course directors.Pre-enrolment
Calendar
Contact us
Classes
| Address | Institut de Formació Contínua - UB C/ Ciutat de Granada, 131 08018 - Barcelona Espanya |
|---|---|
| Email address | microcred.info@il3.ub.edu |
| Webpage | https://www.il3.ub.edu/microcredenciales-retos-futuro-gastronomia-sostenible |
| Telephone | 93 309 36 54 |
| Observations | from 8 a.m. to 9 p.m. (opening hours). |
Further information
| Address | Institut de Formació Contínua - UB C/ Ciutat de Granada, 131 08018 - BARCELONA ESPANYA |
|---|---|
| Email address | microcred.info@il3.ub.edu |
| Webpage | www.il3.ub.edu/ca/programes/microcredencials |
| Telephone | 93 309 36 54 |
| Observations | from 9:00 to 21:00. |