Promoting local products in hotel and catering schools

The Department of Environment, Agriculture and Interior of the Community of Madrid and the Official Chamber of Commerce, Industry and Services of Madrid have signed a collaboration protocol to promote local agri-food products among students of the capital’s School of Hospitality and Tourism, with a particular emphasis on the DOP Aceite de Madrid olive oil.

The agreement, signed at the Chamber of Commerce and Industry’s Business Training Institute, will be implemented throughout this year and may be extended for an additional four years. Thanks to this initiative, 250 students will become familiar with a curated selection of local foods through tastings, poultry carving, ham slicing, cheese board preparation, olive oil service techniques, and waste reduction practices.

This collaboration framework aims to promote Madrid’s food products, integrate them into the region’s culinary and gastronomic offerings within the training activities provided by the School of Hospitality and Tourism, and raise awareness among businesses, professionals, and the general public to encourage their consumption.

Particular emphasis will be placed on seven quality certifications: the Protected Designation of Origin (DOP) Aceite de Madrid; the Protected Geographical Indication (PGI) Sierra de Guadarrama Beef; the Geographical Designation Anís Chinchón; the Organic Farming Label; the Guarantee Mark Huerta de Villa del Prado; and the Quality Designation Campo Real Olives. The DOP Vinos de Madrid (Wines of Madrid) was already part of the training program through the Advanced Course in Wine Marketing and Sales and the Advanced Sommelier Course, and a new Introduction to Wine course will be added this spring.

The School will also incorporate locally sourced meats, fruits, vegetables, vermouths, beers, cheeses, dairy products, and olive oils into programs such as Executive Chef, Restaurant Management, and specialist certifications in Distilled Spirits, Cocktail Making and Mixology, Beer Sommelier, and Cheesemaster. In doing so, the training center reinforces its commitment to local products and contributes to the promotion, dissemination, and consumption of the region’s diverse and high-quality food offerings.