Dr Don O’Neill spotlights French language through EU-CONEXUS
Nine Culinary Arts students from SETU recently travelled to Croatia to explore sustainable food systems through the lens of culinary heritage and cultural landscapes, as part of 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 blended field-based learning, cultural exploration, and creative reflection.
Over five days in the Dalmatian region – visiting Lastovo, Mount Biokovo, and Makarska, students engaged directly with chefs, producers, and cultural knowledge holders. From learning about olive oil production at a family-run mill to cooking alongside Michelin-starred chefs, they explored how food, place, and sustainability are deeply interconnected.
The project followed a Living Lab model, meaning students didn’t just learn about sustainability they actively participated in it. Through observation, critical questioning, and hands-on learning, they reflected on how culture and heritage shape food systems.
Commenting on the experience, Culinary Arts student Joni Hunt said
“Zadar to me was a once in a lifetime experience and opportunity. In my time there, we did so much and learned so much which was and is hugely beneficial to me. I thought their food was very sustainable as in my eyes they use the approach of “farm to food” quite often. Majority of their fish etc is caught by local fishermen and is then sold to the different restaurants. Cooking with the Michelin chef Saša was an incredible experience. He caught the fish we cooked and invited us into his home. It showed how simple, fresh, and full of flavour Croatian food is – it was unforgettable”.
What stood out most was the impact on students. Many reflected on how the experience not only deepened their culinary skills, but also changed how they view sustainability and their roles as future professionals.
Natalie Brennan, a student of culinary arts emphasised that “there is no doubt that this trip to Croatia will never be forgotten. Every day brought something new, whether it was a new 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 even more of it”.
Students 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 place.
A fellow student Mia Mirtel Vessmann echoed this by commenting “there’s a real sense of connection in Croatia. Another aspect I liked seeing was the aspects of community, such as the olive oil mill providing their services to all the locals. There was a feeling 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 and will definitely go visit the country again when I have a chance”.
In September, students will showcase their learning through a cooking demonstration for SETU staff and the new cohort of first-year students, sharing 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 is exactly the kind of high-impact, real-world learning experience we want to offer our students”.
Michael Quinn, Lecturer in Culinary Arts at SETU
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.
Michael Quinn emphasised “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”.
With the initiative set to grow through authentic, student-led sustainability projects, this evolving partnership reflects a shared commitment to real-world, place-based learning that connects students to community, culture and global challenges.