HoReCa Zero Waste: Enhancing the access to OERs and greening the curricula

Food waste has a huge economic, social, and environmental impact. Every year, nearly 59 million tonnes of food waste are generated in the EU (131 kg per capita). This represents a loss of €132 bil...

The project focuses on education to prevent food waste in the HoReCa sector, incl. the application of innovative training methods, through the digitization of the training content for the professions 'Cook' and 'Waiter' and the development of new training modules for the prevention of food waste. With the implementation of the project, we wanted to achieve the following specific goals: - provision of accessible education and training programs, in line with individual needs and expectations through the use of participatory approaches and ICT-based methodologies - Providing of modern and dynamic, committed and professional environment inside the HoReCa businesses: ready to integrate good practices and new methods into daily activities; - open to synergies with organisations active in HoReCa training; strategic planning of professional development for staff in line with individual needs and organizational objectives; - enhancing cooperation in the field of VET at the EU level through building a European Network for the adoption of more green skills in the HoReCa sector in response to the Sustainable Development Goal 12.3 target.