SUSTAINAKIT

  • Project name: SustainaKit: TOWARDS A SUSTAINABLE AND KM 0 COOKING EDUCATION

  • Project number: 024-1-SK01-KA220-VET-000243313

  • Duration: 01/12/2024 - 30/11/2026

  • Project website: available soon

This project focuses on providing training on sustainability-related topics, such as responsible consumption and KM0 practices, which are highly relevant across all EU countries. These themes align closely with EU actions and policies like the Farm to Fork Strategy, the European Green Deal, Zero Waste initiatives, and several Sustainable Development Goals (SDGs). By addressing these areas, the project aims to contribute to a more sustainable and environmentally conscious future.

Grounded in the Action Plan on Sustainable Consumption and Production (Articles 191-193 of the Treaty on the Functioning of the EU), the project seeks to improve the environmental performance of cooking practices by promoting the use of products that minimize waste, raising consumer awareness, and increasing demand for sustainable practices and products. This aligns with the EU’s sustainable development strategy and fosters a culture of responsible consumption in the culinary sector.

A key focus of the project is the efficient use of resources, recognizing that most culinary ingredients originate from nature. By promoting resource-efficient practices that reduce waste and raw material consumption, the project supports the EU’s aim to reduce dependency on natural resources. The training modules will:

· Raise awareness of potential product and resource shortages in the coming decades.

· Inform learners about sustainable and environmentally friendly methods for food production and livestock management.

Aligned with the New Circular Economy Action Plan—particularly section 3.7 on food, water, and nutrients—the project also addresses the significant levels of waste in the food industry. It aims to educate VET learners on how to save resources and implement sustainability-focused practices, such as using seasonal and zero-kilometre products, which reduce energy and resource consumption.

The project has the following objectives:

· Raise awareness among culinary and dietetic VET students about sustainability in their practices through assessments and tailored content (WP3).

· Promote KM0 and seasonal product consumption via the WP2 Handbook and WP3 Toolkit, including theoretical and practical materials.

· Improve sustainability and consumption practices by teaching environmentally friendly techniques focused on cooking and resource preservation.

· Train teachers to implement sustainability techniques through tailored WP2 content and WP4 piloting activities, ensuring effective knowledge transfer.

· Support EU initiatives on sustainability, responsible consumption, and food waste through combined theoretical (WP2) and practical (WP3) efforts.

· Encourage digital tools in culinary VET education with resources provided on the WP4 webpage, addressing a common gap in curricula.

To achieve them, the consortium will create:

· A good practices handbook (WP2).

· A toolkit for learners and educators (WP3).

· A digital action plan for implementation in the school (WP4).The project has the following objectives:

  • Raise awareness among culinary and dietetic VET students about sustainability in their practices through assessments and tailored content (WP3).
  • Promote KM0 and seasonal product consumption via the WP2 Handbook and WP3 Toolkit, including theoretical and practical materials.
  • Improve sustainability and consumption practices by teaching environmentally friendly techniques focused on cooking and resource preservation.
  • Train teachers to implement sustainability techniques through tailored WP2 content and WP4 piloting activities, ensuring effective knowledge transfer.
  • Support EU initiatives on sustainability, responsible consumption, and food waste through combined theoretical (WP2) and practical (WP3) efforts.
  • Encourage digital tools in culinary VET education with resources provided on the WP4 webpage, addressing a common gap in curricula.

To achieve them, the consortium will create:

  • A good practices handbook (WP2).
  • A toolkit for learners and educators (WP3).
  • A digital action plan for implementation in the school (WP4).

Project partners

The consortium is formed of:

Spain

VALENCIA CULINARY CENTER S.L.

Italy

LULA CONSULTING S.R.L

Slovakia

Topcoach SRO (TOPCOACH)

Cyprus

PA PARTNERS FOR SKILLS DEVELOPMENT (PFSD)

Greece

ACADEMY OF ENTREPRENEURSHIP ASTIKI ETAIREIA (AKEP)

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  • Project name: ECO_TAG – Achieving Sustainable Culinary Centers

  • Project number: 2022-1-ES01-KA220-VET-000085592

  • Duration: 01/11/2022-31/01/2025

  • Project website: Ecotag (ecotagproject.eu)

Climate change and environmental degradation constitute an existential threat to Europe and the rest of the world. Therefore, international efforts are being made at political level to address this challenge and mitigate its consequences, with actions such as environmental labels for sustainable schools. However, these labels do not address the specific nature of VET schools devoted to the HoReCa sector, which require specialised training and special sustainable certification.

The ECO-TAG project focuses on this specific challenge, through the point of view of VET schools devoted to cooking, gastronomy, culinary arts, kitchen management and catering services. It will work to address their environmental impact and their relationship with the food sector. This will allow the generation of specific and general sustainable competences (with the European sustainability framework "Green Comp" as a basis), change behaviours and thus reduce the carbon footprint.

Objectives of the project

  • The accessibility and dissemination of international policies on sustainability in the food sector and its relation to VET of qualifications such as cookery, gastronomy.
  • To provide training on specific knowledge on sustainability in culinary centres
  • Apply the new EU Green Comp Framework to the VET sector on cooking, gastronomy, contributing to the innovation and updating of the education system.
  • Validate and certify both the efforts of the culinary centres and the competences acquired by the participants, thanks to a certification system (ECOETIQUETA Erasmus) developed throughout the project, thus guaranteeing the quality of the contents offered and the creation of a certified digital seal for this sector.
  • Raising awareness among target audiences of the importance of sustainability and the value of knowing how to pass it on to others.

Outcomes of the project

  • Interactive guide on the latest international policies related to sustainability, and ways to implement these policies in training centres in the catering and hospitality sector.
  • Micro-credential MOOC course for teachers/trainers with content on sustainability applied in a multidisciplinary way in a culinary centre.
  • Certification system and creation of a digital seal for the project content.
  • Open and accessible digital platform.

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Project partners

The consortium is formed of:

Spain

VALENCIA CULINARY CENTER S.L.

Italy

LULA CONSULTING S.R.L

Lithuania

KAUNO MAISTO PRAMONES IR PREKYBOS MOKYMO CENTRAS

Italy

SCUOLA CENTRALE FORMAZIONE ASSOCIAZIONE SCF

Switzerland

FONDATION EFCOCERT

Estonia

PÄRNUMAA KUTSEHARIDUSKESKUS

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Complete the following form and we will respond as soon as possible.