The University of Valladolid team conducted a Food Waste Workshop with second year students of the Degree in Human Nutrition and Dietetics in the framework of the Teaching Innovation project: NUTRI-SOSTENIBLE 32 of the University of Valladolid, through VIRTUVA. The workshop counted with the collaboration of the City Council of Valladolid, the merchants of the market of Plaza España who donated fruits and vegetables that were destined to be wasted. In addition, two professional chefs with experience in Michelin-starred restaurants, from the Alcazarén School of Professionals, helped the students to create recipes to take advantage of wasted food. The workshop was a resounding success, the students had the opportunity to interact with the shopkeepers, the chefs and made various dishes; watermelon jelly beans, rice pudding foam, paella, escalibada and carrot and apple pies, potato bombs, fresh stuffed pasta and gazpacho.