I offer Circular Pizza Workshops on request, bringing the principles of the circular bioeconomy to life through regional ingredients and creative cooking – turning surplus and locally sourced products into something both delicious and educational. On 11 August, I hosted such a workshop at Climate Lab together with alchemia-nova as a dissemination workshop for the RURBANIVE Project EU, which focuses on the development of regional circular bioeconomy solutions.
I introduced regionally sourced products that reflect circular bioeconomy values, such as:
– Flour made from leftover bread from Bäckerei Ströck for the pizza dough
– Mushroom sugo and pesto from Hut & Stiel GmbH to top the pizza
– Fresh vegetables from Blün Aquaponic Foods
– Innovative Drinks from SIMIÆN
The workshop was not only about preparing vegan-friendly food – it was about rethinking resource use, reducing food waste, and exploring the potential of the circular bioeconomy in a tangible, accessible way. With the support of Cucina Alchimia, I also demonstrated creative leftover management techniques, showing how yesterday’s ingredients can inspire future meals. Participants experienced how even everyday leftovers can become the starting point for high-quality products.
Good practices like this are only possible through networks and synergies. By connecting regional suppliers, sustainability-driven companies, and engaged participants, we make the transition to circular principles both achievable and inspiring.
A sincere thank you to all partners and participants who contributed to the success of this event, especially Pierre Reboul/autriche & Lara Roth & Robert Slade & Nils Klose & Julia Schwarz.

Get to know more about my circular bieoconomy focused workshops: https://pizza-brunch.com/