Food Processing Foundations 11. & 12.07.2026 (10h-12h)
A practical 2 × 2 hour workshop introducing essential food processing and preservation techniques such as fermentation, drying, pickling and seasonal transformations. Learn low-tech methods to reduce waste, valorise local harvests and strengthen everyday food resilience.
Dates: 11. & 12.07.2026 (10h-12h)
Learn the essential techniques for transforming and preserving seasonal foods using simple, low-tech and resilient methods. This hands-on course introduces participants to practical food processing skills that help reduce waste, extend harvests and reconnect with more local and regenerative food cultures.
Across two interactive sessions, participants will explore a variety of preservation and transformation techniques adapted to seasonal availability and small-scale production. Depending on the season and available harvests, the course may include:
• Fermentation
• Pickling
• Drying and dehydration
• Syrups and herbal preparations
• Jams and preserves
• Pestos and sauces
• Safe storage practices
• Low-tech food conservation methods
The course combines practical demonstrations, collaborative preparation and discussions around food resilience, seasonality and ecological resource use. Participants leave with concrete skills, recipes and a deeper understanding of how food processing can strengthen autonomy, reduce dependence on industrial systems and valorise local abundance.
Suitable for beginners and curious food enthusiasts alike. Some processed products may be taken home depending on the workshop format and seasonal production.