INTEROVIC has successfully completed a training programme in hospitality schools across Catalonia, aimed at introducing lamb and kid meat to future chefs and highlighting their sustainable value.
The sessions, held throughout November in 14 renowned centres —including CETT and EHTB in Barcelona, Joviat (Manresa), the Girona Hospitality and Tourism Institute, and the Lleida Hospitality School— brought together more than 500 vocational cooking students.
The programme combined theoretical lessons on sustainability, biodiversity, and the role of extensive grazing in wildfire prevention and landscape conservation, with practical workshops where students prepared modern lamb-based dishes, including creative versions of the popular “Paquito” sandwich.
Tomás Rodríguez, director of INTEROVIC, emphasized that these activities help “show the reality of extensive livestock farming in Catalonia, with thousands of producers committed to a sustainable model that is essential for rural life.”
The initiative is part of the Catalonia World Region of Gastronomy 2025 programme and has been supported by the Catalan Department of Agriculture, FECOC and the Alicia Foundation.
