EU-CONEXUS Student Research Hub brought Culinary Arts students to the heart of sustainability, culture, and community in Croatia.
Nine Culinary Arts students from SETU recently travelled to Croatia to explore sustainable food systems through the lens of culinary heritage and cultural landscapes. This experience was supported by an EU-CONEXUS Student Research Hub (SRH). The Sustainable Food Systems through Culinary Heritage and Cultural Landscapes project offered students a fully immersive, real-world research experience that incorporated field-based learning, cultural exploration, and creative reflection.
A Living Lab in Action
Over five days in the Dalmatian region, the students visited Lastovo, Mount Biokovo, and Makarska, learning directly from chefs, producers, and cultural knowledge holders. From discovering the process of olive oil production at a family-run mill to cooking alongside Michelin-starred chefs, they explored the deep connection between food, environment, and sustainability.
The project followed a Living Lab model, inviting the students to not only learn about sustainability but also actively participate in eco-conscious practices. Through observation, critical questioning, and hands-on learning, they reflected on how culture and heritage shape food systems.
“To me, Zadar was a once-in-a-lifetime experience and opportunity. During my time there, we did and learned so much, which has been hugely beneficial to me. I thought their food was very sustainable, as in my eyes, they use the “farm-to-table” approach quite often. The majority of their fish is also caught by local fishermen and is then sold to different restaurants. Cooking with the Michelin chef Saša was an incredible experience. He caught the fish, we cooked it, and he also invited us into his home. It showed us just how simple, fresh, and full of flavour Croatian food is. It was unforgettable,” said Joni Hunt, one of the students.
The Student Perspective
Reflecting on this experience, what stands out most is the impact it had on students. Many of them said this experience not only deepened their culinary skills but also changed how they view sustainability and their roles as future professionals.
“There is no doubt that this trip to Croatia will never be forgotten. Every day brought something new, be it a cultural experience, a beautiful nature sight, or a delicious meal. The professor and lecturers who planned our trips made learning fun and interesting. Every moment was better because of how much they cared about their country’s past and heritage. Not only do I remember my time in Croatia, but I also have a deeper respect for its beauty, strength, and traditions. I already can’t wait to come back to this beautiful country and see more of it,” said another student, Natalie Brennan.
Students also noted Croatia’s holistic, community-based approach to food. From farm-to-fork practices to the social importance of shared meals, they observed a strong ethos of localism, ecological care, and pride in the natural surroundings.
“There’s a real sense of connection in Croatia. Another aspect that impressed me was the sense of community, such as the olive oil mill providing its services to all the locals. It felt as if everyone was connected a bit, and I think that is wonderful. It was an incredible experience, and I am grateful for having the chance to go. I will definitely go visit the country again when I have a chance,” noted another participant, Mia Mirtel Vessmann.
Collaboration and the Following Steps
In September, students will showcase their learning skills in a cooking demonstration for SETU staff and the new cohort of first-year students. They will share redesigned recipes, food stories, and insights into sustainable culinary practice. The event will celebrate their experience and inspire the next generation to think critically about the role of food in shaping sustainable futures.
This Student Research Hub builds on the ongoing collaboration between Culinary Arts at SETU and the University of Zadar. Plans are already underway for next year’s iteration, with a return visit from Zadar students and a broader goal to involve participants from other disciplines.
“This is exactly the kind of high-impact, real-world learning experience we want to offer our students. It connects them to culture, community, and sustainability – and shows them they can lead change,” remarked Michael Quinn, Lecturer in Culinary Arts, SETU
With the initiative set to grow through authentic, student-led sustainability projects, this evolving partnership reflects a shared commitment to hands-on, culturally integrated learning that connects students to community, culture, and global challenges.
