Tomorrow meal. Food preservation techniques

Tomorrow Meal is a project focused on mitigating food waste through education and practical action. Through a series of talks and workshops, we will learn diverse food preservation techniques from fermentation to dehydration. These techniques are useful for taking advantage of excess seasonal food in domestic environments, which is often wasted due to the impossibility of consuming it at the rate it is produced and not knowing effective methods to preserve it.

The name "Biharko Ogia" comes from the Basque saying "gaurko izerdia, biharko ogia", which translates to "today’s sweat is tomorrow’s food". This expression not only encapsulates the essence of the project, but also reflects its literal goal: today’s work and education on preservation techniques can provide sustainable and beneficial solutions for the future. 

By providing practical skills and knowledge on food preservation, we aim to become a more sustainable society that is aware of the value of food resources.

Sessions

18 and 19 October, 18:00-20:00 – Fermentation – Maore Ruiz Lizundia (Bizio) + Building a controlled fermentation chamber - FULL

We will begin with a session led by Maore Ruiz Lizundia from Bizio, where we will dive into the fascinating world of fermentation. This ancestral technique not only prolongs the life cycle of food, but it also enhances its nutritional properties and taste. Methods for fermenting seasonal fruits and plants will be explored, offering a practical solution for taking advantage of excess food.

We will continue with a workshop that will help us learn how to easily and economically build our own controlled fermentation chamber using Arduino prototyping plates and other components. The chamber will facilitate optimal temperature and humidity conditions for food fermentation, which will result in better quality, more flavourful products.

2 November, 17:00-20:00 – Tinned fruits and vegetables – Ana de la Maza (Conservas Garain) - FULL

Preserving foods with the use of sugar is a traditional technique that lets us enjoy fruits and vegetables out of season. In this workshop, participants will learn to prepare marmalade, jelly, and other sweet preserves, which is an excellent way to take advantage of excess seasonal foods.

15 and 16 November, 18:00-20:00 – Traditional and contemporary dried foods + Building a machine to sun dry products - Blanca del Noval - FULL

In the first session led by Blanca del Noval, traditional and contemporary food drying methods will be presented. From sun drying to the use of dehydrator machines, participants will learn diverse techniques to preserve foods and reduce waste.

In the second day’s practical workshop, we will have to opportunity to build a sun dryer machine. This sustainable and efficient device will let us dry foods in the sun, which is a natural and energy-efficient means of preservation.

2 December, 10:30-13:30 – Smoked foods workshop – Okappi Smoke & Bbq - FULL

Together with Okappi from Asturias, this workshop will focus on the art of smoked foods. Participants will learn techniques to smoke different types of foods, from meats to vegetables, adding a unique flavour and prolonging the shelf life of foods.

14 December, 17:00-20:00 – Preserved dairy goods – Elkano 1 Gaztagune - FULL

Experts from Elkano 1 Gaztagune will be our guides through the world of preserved dairy goods. Cheese, cottage cheese, yoghurt, and butter are simply ancestral techniques to prolong the lifespan of a product with a shelf life as short as fresh milk. While exploring traditional methods that have helped generations preserve the nutritional value of milk beyond its liquid state, contemporary techniques that complement and improve these age-old methods will be introduced. This workshop will not only be an opportunity to acquire practical preserved dairy good production, participants will also learn about the science behind fermentation and preservation.

*This project is backed by support from the Provincial Council of Gipuzkoa’s Department of Sustainability as part of its commitment to promoting a circular economy.