From Mediterraneo Culinary Center and its international department, we are committed with sustainability and digitalization. We have implemented actions that align with the Sustainable Development Goals from the United Nations, especially goal nº 12 “Responsible Consumption and Production”, the European Green Deal and the European “From Farm to Fork” strategy.

We have developed a Sustainability Protocol to integrate education for sustainability into the culture and life of the school. Our objective is to achieve a sustainable cuisine, introducing the concept of environmental responsibility in our educational materials teaching about production processes, waste reduction, efficient supply, km 0,
seasonality and origin, and energy consumption. As host institution within the Erasmus+ Programme, our centre welcomes students from other European contexts. We hand a short guide to our international students with tips to make their trips more sustainable.

We are constantly looking for new opportunities. That is why we are interested in different EU programmes that will allow us to collaborate transnationally, interchange good practices, and innovate in fields related to these international policies.

We are part of different European networks, and we use European tools to create synergies with other centres, promoting collaboration and understanding with our European colleagues.

We are part of Efvet, eTwinning, and EPALE, online communities for schools in Europe, that help us find partners to collaborate on projects within a secure network and platform. We also give Europass certifications, and we follow ECVET recommendations, a powerful tool to increase cross-border cooperation in education and training.