HARVEST & HOLD

On February 22, 2025, the “Harvest & Hold” workshop on sustainable pickling techniques brought together experts, students, and enthusiasts for an insightful exploration of fermentation and preservation. Organized as a collaboration between the Department of Biosciences and the Department of Hospitality & Hotel Administration, the event successfully blended scientific research with culinary expertise.

Participants engaged in interactive sessions that highlighted the importance of sustainability in food preservation, focusing on eco-friendly fermentation, reducing food waste, and utilizing seasonal produce. Experts shared knowledge on the science behind fermentation, its health benefits, and innovative pickling methods that minimize the use of artificial preservatives.

Live demonstrations allowed attendees to experiment with various traditional and modern pickling techniques, reinforcing the importance of zero-waste culinary practices. The workshop fostered valuable discussions on integrating sustainable food preservation into everyday cooking and commercial kitchens.

By the end of the event, participants left with not only a deeper appreciation for fermentation science but also practical skills to implement in their professional and personal culinary pursuits. “Harvest & Hold” proved to be a remarkable success, paving the way for future collaborations in sustainable gastronomy.