Sustainability can be integrated into various aspects of life, from the kitchen to the community


Authors: Petra Bašić, Ivan Burić, Antonio Duka

As part of the project Career for Green, Digital and Sustainable Tourism, students from the Faculty of Economics in Split, majoring in Small Business Management, actively participated to contribute to nature conservation and promote sustainable practices in tourism. Here, we share their experience working at Sunce!

Visiting zero-waste restaurants and participating in clean-up actions

The time spent at Sunce was an unforgettable experience that educated and inspired us in many ways. From practical demonstrations to field activities, the activities we participated in showed us how small changes in everyday life can significantly contribute to environmental preservation.


One of the most interesting parts of our participation was the tour of the Makarun and Pandora restaurants. These restaurants are known for their commitment to zero-waste cooking. We had the opportunity to see how food is prepared so that everything is used, significantly reducing waste. Every part of the ingredient is used creatively, and what cannot be used is turned into compost using specialized composting devices. This practice not only reduces waste but also enriches the soil, creating a closed loop of sustainability.


In addition to learning about sustainable tourism, we also participated in a clean-up action on the Cetina River. Equipped with gloves and trash bags, we cleaned the green areas along the river, removing waste that pollutes this precious natural resource. This activity was physically demanding but deeply satisfying. We felt pride and camaraderie, knowing that our efforts contribute to the cleanliness and health of the environment.


Creating a survey on sustainability in tourism

One of the key elements of our time at Sunce was working on creating a survey on sustainability in tourism. The aim of the survey was to collect data on the ecological practices and awareness of hospitality providers. Through the formulation and distribution of the survey, we learned how to gather relevant information that will aid in the further development of sustainable practices in this industry.

Our time spent at Sunce left a profound impression on all of us. We learned how sustainability can be integrated into various aspects of life, from the kitchen to the community. The activities we conducted were more than educational workshops—they were an inspiration for personal and collective changes that we can begin implementing in our daily lives. We hope that our experience will motivate others to get involved in similar initiatives and contribute to the preservation of our planet for future generations.

Author of the cover photo: Jelena Kurtović Mrčelić