Rethink Reduce Reuse – VET loves Food

The Project stated a general need of more resilient food systems, able to resist unexpected crisis such as the COVID-19 pandemic. A needs analysis stated that sustainability is key for ensuring th...

VET LOVES FOOD was oriented to achieve the following objectives: • Developing green skills in agro-food curricula within VET paths to contribute to the development of a sustainable approach focused on food waste prevention at all levels, by developing a VET Curriculum in the agro-food. • Creating a performance model contributing to the transfer of successful methodologies and tools monitoring food waste in VET from a regional perspective through a performance model created by the partnership. Approximating VET education to the labour and community needs and to innovate VET centres. • Supporting VET providers and stakeholders in the agro-food sector to pursue food prevention and food management habits by creating a European Hub for food prevention and food waste management, comprising a set of activities able to proactively involve VET centres different stakeholders in the fight against food waste. The Project have contributed to pave a more conscious choice-making process among VET students, VET trainers, and relevant stakeholders of the HORECA sector. The Project acted as roadmap for the target groups in attaining the SDG 12.3, always aligned with the Farm to Fork Strategy, the Slow Food Movement, and the LIFE Foster Project.

First, it is important to remark that, due to external reasons - delay in receiving the Grant Agreement, signed by the director of the NA on 10/03/2022 and notified to the beneficiary on 14/03/2022 - CECE requested a change of the start date of the project from 01/11/2021 to 28/02/2022. Besides, always in regard with the mentioned delay, and in order to guarantee the quality of the Project outputs and deliverables, CECE, in its role of coordinator of the Project, requested the change of end date of the Project to the Spanish National Agency, from the 27/02/2024 to the 27/05/2024, which was approved. Thus, the partnership has been experiencing alterations to the originally planned timetable in the management, organization, and implementation of the project. Nevertheless, it has been possible to carry out different project activities without any difficulties or problems. As established in the proposal, the different activities of the Project have been carried out by the partnership chronologically, divided by the different results that were to be achieved by the partners. Tasks have been scheduled and divided by partners according to the Project proposal. In order to dote the Project of proper identity, additional tasks have been performed by the partnership voluntarily (is that to say, no additional cost implied). Here the activities that have been carried out in the frame of the VET LOVES FOOD proposal: • Result 1: A VET Curriculum in agro-food sector for the development of green skills oriented to food waste prevention and sustainable food production. ENAIP Veneto led the development of this Project Result, due to its expertise as VET provider and the experience of the organization in sustainable and green practices. However, tasks and activities developed within the Project Result 1 (P.R. 1 from now on) have been divided among the partners equally, considering their expertise and backgrounds. For the well development of the P.R. 1, a Work Plan was established by the partnership. The timeline for the development of the P.R.1 – including from the first preparatory meetings to the submission of the final output (available in all languages of the Project) – have taken place between the ends of April 2022 to the end of January 2023. The activities developed within the frame of the P.R.1 were the following: o Task 1.1 Identification of green skills applicable to agro-food curricula in VET and needed by the market: the preparation of the needs analysis for the P.R.1 started from the VET LOVES FOOD Kick off Meeting (KoM from now on) – held on the 26-27/04/2024. Under the guidance of ENAIP Veneto, the Project partners developed within the task 1 of the P.R.1:  Analysis and Selection of common/similar professional profiles in Spain, Italy, and Portugal by each VET provider: partners involved in this activity were CEPROF (analysing the Portuguese context), ENAIP Veneto (analysing the Italian context), ESHBI (analysing the Spanish context) and CECE (overviewing and supporting the well development of the activity). This activity consisted of an A-B investigation based on the Analysis and Selection of professional profiles related to the food service sector, in order to identify common/similar profiles that will form the basis for the comparative analysis on existing and missing green skills within VET curricula. For the well development of this task, ENAIP Veneto provided a set of well-structured guidelines on how to perform the research.  Creation of a matrix for facilitating comparative analysis of the existing skills and the integration of green skills required by the market starting also from existing curricula, despite the national differences that exist in the labour-market. Same partners in the previous activity were involved in this one. The objective of the matrix was to facilitate a comparative analysis of the existing and missing green skills among catering VET profiles in Spain, Italy and Portugal. ENAIP Veneto led this task, creating a matrix model and analysing the outcomes of the document.  Organisation of a focus group in each country (IT, ES, PT) and one at EU level (online event gathering VET professionals from other EU countries). They engaged trainers and chef/food professionals (a group of around 6/10 people to allow a real exchange and discussion), whose final goal was to collect directly from the labour market the most required green skills. For the completion of this task, ENAIP Veneto, as leader of the result 1, provided guidelines and instructions on how to organise the focus groups. The partners involved in organising the focus groups were ENAIP Veneto (Italian context), CEPROF (Portuguese context), ESHBI (Spanish context) and EVTA (European context). Partners filled out their respective reports on the focus groups. Overall, 26 people of the VET and HORECA sector were involved as participants in the focus groups, thus, the numbers expected in the Project’s Proposal were respected. The partners involved in its development at every step provided feedback on the documents drafted for the task 1 of the result 1 and modifications in the documents were made accordingly. All documents above-mentioned are available in the Project’s Google Drive Repository. o Task 1.2 Design of the curriculum The Curriculum itself owns a great transferability potential: it can be used by any other VET provider as a reference document to innovate its training offer and it also represents a starting point to open/enhance the dialogue with food professionals and to identify ways for better matching/answering to their needs. The only partner involved in the drafting of the VET LOVES FOOD Green Curriculum was ENAIP Veneto. Nevertheless, all partners of the Project provided feedback on the document before the finalisation of the outcome. This activity consisted in analysing comprehensively all the information gathered in the task 1 of this result, establishing a set of Modules based on the common gaps in terms of green sectorial skills in the different country’s contexts in VET, specifically, in the HORECA sector. The final product was delivered in January 2023, after a peer-review of the VET LOVES FOOD partnership. Thus, the final product have consisted of a green curriculum for VET education in the agro-food sector, based on the EFQ model, which addresses five different modules based on five thematic areas appointed from the analysis of the previous multi-sectorial research. The modules propose a clear methodology; a set of learning outcomes based on the knowledge the learner must know, the abilities the leaner must acquire and the competences they will have. Moreover, the VET LOVES FOOD Curriculum includes a set of possible training contents per module. The final document is available in the fourth languages of the VET LOVES FOOD Project (English, Spanish, Italian and Portuguese). It is available both in the Google Drive Repository of the Project and in the Homepage section of the VET LOVES FOOD webpage: www.vetlovesfood.eu . The P.R. 1 was presented publicly in a Webinar hosted in the VET LOVES FOOD platform, organised by the Project partners and driven by ENAIP Veneto on 30/05/2023. • Result 2: A hands-on Manual for preventing food waste and valorising traditional recipes and local products Activities developed to reach this goal: The development of the Result 2 of the VET LOVES FOOD Project, the Hands-on Manual (P.R. 2 from now on), was led by ESHBI, due to their wide expertise in education within the HORECA sector. For the successful completion of this Project Result, all the partnership was involved, and tasks were divided equally. For the development of the P.R. 2, a Work Plan was established. The timeline for the development of the P.R. 2 of the Project – including from the first preparatory meetings to the submission of the final output - has lasted from the beginning of January 2023 to the end of October 2023. The activities performed in the frame of the P.R. 2 are the following: o Task 2.1 Transfer and capitalization of innovative practices to track food waste:  1. Map existing practices and initiatives in and outside Europe, capitalising network contacts and starting from the LIFE FOSTER project experience. for the well-development of this activity, a number of 63 innovative practices was established as the objective to be achieved by the partnership, being: • 21 tools for food prevention and waste monitoring (3 per partner); • 21 methods and methodologies already developed and to be widely spread (3 per partner); • 21 background material and studies supporting this approach (3 per partner); In order for the partnership to have a clear idea of the task to be performed, CECE created guidelines and provided a repository of examples and a template for the completion of the task in the Project’s Google Drive Repository. The information gathered within these tasks was comprehensively analysed and integrated in the Hands-on Manual of the Project by ESHBI.  2. Transfer the use of Food Waste Flow Balance App, enabling the monitoring and measuring food leakages leading to the identification within food production systems of the weaknesses. As afore-explained in the Interim Report of the Project, several changes have been made with respect to the original Project’s Proposal. The major one was the decision not to use the Food Waste Flow Balance App (FWFB from now on) in the VET LOVES FOOD context due to a mismatch between app’s functions and the needs of the VET LOVES FOOD Project. However, in order to substitute the FWFB and to provide the VET LOVES FOOD Project with a tool tailor-made for its needs, the Project’s partnership developed a Co2 Emissions calculator for measuring the carbon footprint of every kind of recipe. The VET LOVES FOOD Co2 Emissions calculator is based on a food carbon footprint table developed by the Universidad of Alcalá. The Co2 Emissions calculator takes the values of the carbon emissions of each ingredient/gram, multiplies the value per the weight of the ingredient in grams, and then it adds a coefficient related to the proximity of the ingredient (maintaining or multiplying the emissions of each ingredient depending on if the ingredient used was within 100 km of proximity range or not). Then, the calculator sums the emissions calculation of the dish and divides it by the portions of the dish, therefore, giving the calculation of the Co2 emissions of recipe/portion.  3. Identify and describe a list of traditional recipes, exploiting local / 0KM products but not always paying attention to food waste produced along the way, whose goal is to contribute to improve local culinary habits within restaurants. For the purposes of this activity, the VET LOVES FOOD partnership established the goal of collecting 30 local traditional recipes among the partners of Italy, Spain, and Portugal (five recipes each). The recipes gathered should comply the requirements of being made of local products, having a low carbon footprint and providing suggestion for repurposing the leftovers of the recipe (if any). ESHBI created the template for the development of this activity. The recipes gathered show how tradition and food waste prevention can be perfectly aligned. The recipes were gathered and are available in the final output of the P.R.2. They are also available in the VET LOVES FOOD Google Drive Repository. Additionally, a Virtual Challenge was organised in order to gather recipes in line with a zero-waste approach from professionals, namely, VET trainers and students in the HORECA sector. A Work Plan was established and official dissemination materials were created for the challenge to be launched. The timeline of the challenge – officially named RETHINK FOOD Virtual Challenge – went from May to June 2023. The subtasks developed within the Challenge were assigned in the following way: a) CECE created the Working Plan, coordinated the Event, created the Rules for the Challenge (in line with all partners suggestions), and the dissemination materials; b) ESHBI provided the evaluation sheets for the Challenge, c) the VET providers provided 1 person as international jury of the challenge (3 in total); d) Learningdigital created an official layer for the VET LOVES FOOD webpage in order for the participants to submit their recipes, e) all partners were in charge of disseminating the Challenge among their network. The Challenge consisted of the submission of zero-waste recipes using local products. The evaluation system was twofold: a) 50% of the grading of the recipes came from the evaluation of the International Jury, based on ratio between different macronutrients of the recipe, number of ingredients used, the description of the recipe, the plating of the dish, the use of proximity/local products, the environmental sustainability of the recipe, and the carbon footprint of the dish/portion. For the purposes of the Challenge, the mentioned Co2 Emissions calculator created for the Project become a mandatory tool to be used by the participants. In addition, the other 50% of the grading came from b) the social media voting. A punctuation system was established according to the following: participants would receive 1 point/like in the post of their recipe in the VET LOVES FOOD Instagram account and they would receive 10 points/vote given to their recipes in their post in the VET LOVES FOOD website. 14 recipes participated, of what only 10 pass the first filter (technical, regarding the attachment to the Challenge Rules of the recipes, made by CECE). The winner of the Challenge receive as a prize an e-masterclass on food waste prevention given by ESHBI. All the Challenge recipes are available online in the VET LOVES FOOD website and the VET LOVES FOOD Instagram account. The internal materials for the organisation of the Challenge are available in the Project’s Google Drive Repository. o Task 2.2 Drafting of the manual: ESHBI was in charge of the drafting of the Hands-on Manual. The Manual was drafted once the first three subtasks of the P.R.2 were completed, since it includes them all. The first version of the Manual – official name: VET LOVES FOOD Hands-on Manual for Preventing Food Waste – was submitted by ESHBI in November 2023. Final output of the P.R. 2: The VET LOVES FOOD Hands-on Manual for Preventing Food Waste consisted of a reference manual for professionals of the HORECA sector on how to prevent food waste practically in their daily basis. It takes the knowledge gathered in the P.R. 1 of the VET LOVES FOOD Project, addressing innovative practices for preventing food waste in the HORECA sector. This compendium of best practices comes of the joint effort of the VET LOVES FOOD partnership, completing the first, second and third subtasks of the +P.R. 2. Therefore, the Manual is composed, mainly, by the best practices gathered by the VET LOVES FOOD partnership on food waste prevention in the HORECA sector. These best practices are accompanied by a compendium of zero-waste recipes, which are the forefront of the culinary tradition of Italy, Spain and Portugal. The Manual also encompasses the participant recipes in the RETHINK FOOD Virtual Challenge. The Hands-on Manual was translated into the four languages of the Project: Italian, Spanish, Portuguese and English in January 2024. The Manual is available in the Project’s Google Drive Repository and in the VET LOVES FOOD Project website, Homepage section. o Task 2.3 Raising awareness initiatives on Food Waste Prevention and Food Waste Management. In order to promote the values of the Project and, especially, to promote the applicability of the VET LOVES FOOD Hands-on Manual, a series of Raising Awareness Initiatives took place in the framework of the P.R. 2. The initiatives were held between October 2023 and January 2024. Partners in charge of organising the Raising Awareness Initiatives were CECE, EVTA, Learningdigital and MENTORTEC. Either the activity consisted of an in-person or online activity aimed at presenting the VET LOVES FOOD Hands-on Manual for Food Waste prevention among the partners’ networks and country contexts. Each of the mentioned partners carried out a Raising Awareness Initiative tailor-made to the needs of their specific country/context in their national languages, as follows:  MENTORTEC (11/10/2023, in-person): MENTORTEC carried out a Raising Awareness in the context of the Erasmus + days, in a collaborative event on sustainability. 20 people attended the initiative.  CECE (25/10/2023, in-person): CECE carried out its initiative in the Fuenllana School, a VET school with specialised degrees in the HORECA sector, in which the Result 2 was presented, and a Culinary Context was organised among the students of several HORECA degrees on zero-waste recipes, were the VET LOVES FOOD Co2 Emissions Calculator was tested and used to measure the carbon footprint of the recipes presented. 64 people attended the Raising Awareness Initiative.  Learningdigital (26/01/2024, online): Learningdigital carried out its Raising Awareness Initiative by presenting the Project Results, with a special focus on the P.R. 2, to the Bari’s main Job Centre. 9 people attended Learningdigital’s Raising Awareness Initiative.  EVTA (31/01/2024, online): for its Raising Initiative, EVTA opted for a webinar format. In this Webinar, the challenge for the European Union in terms of food waste prevention were presented by an expert keynotes speaker, with special focus on the primary ideas of the P.R. 2. 20 people attended EVTA’s Raising Awareness Initiative. All the Raising Awareness have registered in respective reports made by the corresponding partner in English language, along with the proofs of the organisation of the activities. These reports and the proofs are available in the Project’s Google Drive Repository. In the case of EVTA and Learningdigtal’s Raising Awareness Initiatives, they have been recorded and available in the section Events of the Project’s website. As afore-mentioned, the final output of the P.R. 2 is the VET LOVES FOOD Hands-on Manual for Food Waste Prevention, understood as a compendium of best practices on food waste prevention and of a repository of zero-waste recipes. The Manual intends to be a reference model for the HORECA sector on how to apply innovative green practices in the HORECA sector. As with the previous result, the P.R.2 was presented publicly in a Webinar organised by CECE, with the collaboration of ESHBI, on 18/01/2024. The P.R. 2 is available in the fourth languages of the Project (English, Spanish, Italian and Portuguese) in the Project’s Google Drive Repository and in the Homepage section of the VET LOVES FOOD webpage. • Result 3: A European HUB for food prevention and food waste management Activities developed to reach this goal: the European Hub for Food Prevention and Food Waste (P.R. 3 from now on) have been led by Learningdigital, due to its expertise in technology applications in the educational context. However, all partners have contributed to the development of this Project output, dividing the different subtasks by area of expertise. For the well development of this Project output, a Work Plan was established. The timeline for the development of the P.R. 3 took place between November 2022, when the partners of the Project decided the functionalities of the hub, and March 2024, when the European Hub functionalities were fully developed and available in the Project’s website. Due to its unique characteristics, the P.R. 3 have been only developed in English, and its functionalities are only available in the Project’s website. However, the materials for the organisation and development of this Project output are gathered in the Project’s Google Drive Repository. o Task 3.1 Design of an e-learning course on the topic of Food Waste Management and Food Prevention - which will then be tested in C1 activity: in order to build up the VET LOVES FOOD e-learning course – officially named From Waste to Taste e-learning course – the leader of the P.R. 3, Learnigdigital, established guidelines and working documents for the partners to start working on the output. Taking the VET LOVES FOOD Green Curriculum as a reference model, the e-learning course was divided into 5 content modules + and introductory and a conclusive module. The content modules were established as follows:  Energy consumption;  Waste Management;  Food Culture and Ethics;  Managing a Sustainable Restaurant;  Sustainable Diets. As for the introductory module, as its name points out, introduce the e-learning course to the users, the reasons and aims of the course. It counts with an introductory AI-generated video and reading materials. The concluding module closes with a final test to be taken by the participants in order to get the certificate of the course. As for the content modules, they count with the following materials:  3 content AI-generated videos.  Several reading materials.  Additional material.  1 (or more) Hands-on activity.  Final Module Assessment test. Each partner was in charge of creating one of the Modules, led by Learnigdigital. After the finalisation of the content for the Modules, Learningdigital created the e-learning platform, integrated in the VET LOVES FOOD Hub: https://learn.vetlovesfood.eu/ In November 2023 (6-10/11/2023) the e-learning course, along with some functionalities of the platform, were tested in a Joint Training Event in the premises of ENAIP Veneto in Conegliano. 6 VET trainers and 7 learners coming from Italy, Spain, Portugal and Belgium tested the e-learning. The participation of the testers was ensured through individual Letters of Commitment, and their participation in the activity was recognised through individual Europass Documents. ENAIP Veneto, in compliance with CECE, organised the activities, the agenda, and the necessary materials for the well development of the activity. All the materials for the organisation of the activity have been gathered in the Project’s Google Drive Repository. As for the piloting of the output, in order to have a clear picture of the quality and applicability of the e-learning course, an ex-ante and an ex-post questionnaire were created for the participants of the Joint Training Event to fill-in before and after the Event. After the Event, the partnership readapted the content of the different modules according to the answers given to the questionnaires by the participants in the Joint Training Event. In a final step, Learningdigital modified the content in the e-learning platform according to the new content provided by the partners. Regarding the Joint Training Event, there are two matters that have deviated from the original proposal: a) CEPROF and MENTORTEC change their targeted group to be sent to the Event (CEPROF sent students instead of VET trainers, and MENTORTEC sent VET trainers instead of students). This deviation resulted in a small change of budget between these two partners, who agreed willingly to the financial redistribution. B) Due to internal reasons, Learningdigital was unable to send students to the Event. Therefore, ENAIP Veneto took charge of the situation providing the missing students. Therefore, the budget destined for Learningdigital to this activity was subtracted from this partner and transferred to ENAIP Veneto, which was agreed beforehand by the partners. The Change of Budge agreements have been signed by the interested parties, as well as by the coordinator of the Project, and they are available in the Project’s Google Drive Repository. o Task 3.2 Building of the Hub: the building of the VET LOVES FOOD EU Hub was one of the first activities of the VET LOVES FOOD partnership. Once the logo and the first dissemination materials of the Project were created, one of the first tasks of the Project was the creation of the VET LOVES FOOD website: www.vetlovesfood.eu. For the creation of the VET LOVES FOOD website, which hosts the VET LOVES FOOD hub and the e-learning course, Learningdigital, as leader of P.R.3 prepare a Content Template for the primary content of the website. CECE filled in the Template provided by Learningdigital with the core sections of the website, as established in the Project’s proposal. The VET LOVES FOOD website was running and presented to partners on 27/07/2022. At the beginning of the Project, the VET LOVES FOOD website served, mostly, as a repository of materials, having the following original sections:  Homepage: description of the Project, Project outputs (to the extent they were developed at that moment), presentation of the Partners of the Project and Associated Partners.  Events: section dedicated to host the key online event of the Projects, and repository of recordings of the mentioned Events.  Manifesto: originally, the website also hosted the Manifesto of the Project, a document of intents and voluntary commitments on food waste prevention and green practices oriented to each of the target groups addressed in the Project. The section allowed and allow the users to register to the Manifesto as Ambassadors of the Project. The VET LOVES FOOD Manifesto is easily downloadable from the Project’s website in PDF version.  Media: In this section, the users can find the repository of Newsletters of the Project and the Brochure of the Project (all documents in the fourth languages of the Project: Italian, Spanish, Portuguese, and English).  News: this section was and has been dedicated to be a repository of the most relevant news on the VET LOVES FOOD Project and topics related with green practices in the HORECA sector and topics related with food waste prevention. All the news uploaded in the section are in English for an easiest spread of their content among the VET LOVES FOOD network.  Contact: a section dedicated to hosting a mailbox, as well as the Project’s email contact (created for the purposes of a better connection between the users of the hub and the Project’s partnership). In November 2022, Learningdigital started structuring the VET LOVES FOOD Hub, according to the functionalities agreed by all the Project partners. This task have been driven only by Learningdigital, under the thorough revision of CECE as coordinator of the Project. The building of the VET LOVES FOOD Hub have been finalised on March 2024, month from when the following new functionalities have been available in the VET LOVES FOOD web domain:  Sustainable Recipes: zero-waste/sustainable recipes repository, starting with those gathered from the VET LOVES FOOD Virtual Challenge and Hackathon (to be described later on). The users registered in the VET LOVES FOOD website have the possibility of commenting on the different recipes already available in this section and submit new zero-waste/sustainable recipes.  Learn: this section in the VET LOVES FOOD website redirects the users to the e-learning course’s webpage.  Hub: this section permit the registered users contact with other registered users, and communicate with them through an internal messaging tool. Being registered on Hub gives the users the right to submit zero-waste/sustainable recipes in the “Sustainable Recipes” section and comment on the already submitted ones; it also permits submitting in the “News” section and comment on the already existing ones; it gives access to a repository of best practices in the frame of the VET LOVES FOOD Project, where users can make use of them, upload new best practices to the repository and comment in the already existing ones. o In order to disseminate the EU Hub of the VET LOVES FOOD Project, in the frame of the P.R. 3, two activities took place:  The VET LOVES FOOD Hackathon – officially named “Traditi-On, Waste-Off” Virtual Hackathon -: this hackathon consisted of presenting VET students and VET trainers the challenge of creating a zero-waste menu. The timeline of the Hackathon was established from 26/02/2024 to 18/03/2024, being the Award Ceremony on the 22/03/2024. For the purposes of the Hackathon, CECE created the rules and the dissemination materials. The Materials were disseminated among the Project’s VET providers. An online Opening Ceremony took place on 26/02/2024 in order to explain the Rules of the competition to the future participants. Once the participation opened, 10 menus were presented, of which only 4 passed the first filter established by CECE. An International Jury already appointed by the VET providers of the Project evaluated those 4 menus. The prize for the winners was presenting their menu in the Final Conference of the Project in Brussels, along with a taste of the Menu in the networking event after the Final Conference of the Project. All the materials for the organisation of the Hackathon are available in the Project’s Google Drive Repository. Public conditions and rules for the participation in the Hackathon are available in the section Hackathon of the VET LOVES FOOD website. Both the Opening Ceremony and the Award Ceremony of the Hackathon are available via recording in the section Events of the VET LOVES FOOD website.  4 Country webinars: 3 different country webinars + 1 at an EU level have taken place in order to present the P.R. 3, with a special focus in the VET LOVES FOOD EU hub. Partners from each country organised to work together in order to organise each their national webinars, which have taken place as follows: • Portuguese country-webinar: o Name: The VET LOVES FOOD HUB to prevent food waste in the HORECA sector: VET schools as a driver for change. o Date: 09/05/2024 o Organisers: CEPROF and MENTORTEC. o Language: Portuguese. • Italian country-webinar: o Name: Un digital Hub per promuovere la sostenibilità e la ristorazione: gli strumenti di VET LOVES FOOD. o Date: 09/05/2024 o Organisers: Learningdigital and ENAIP Veneto. o Language: Italian. • Spanish country-webinar: o Name: Avanzando hacia un futuro sostenible en el sector HORECA: El hub de VET LOVES FOOD. o Date: 14/05/2024 o Organisers: CECE and ESHBI. o Language: Spanish. • Belgium (EU level) country: o Name: Greening VET for Food Waste Reduction: Transforming Education Towards Sustainable Practices in the HORECA Sector  o Date: 16/05/2024 o Organiser: EVTA. o Language: English.  Recordings of the four mentioned webinars are available in the section Events of the VET LOVES FOOD website. In the end, the final output of the P.R. 3 is twofold: a) on one hand, the VET LOVES FOOD Project have built an efficient and tailor-made e-learning course for VET trainers, students and relevant stakeholders of the HORECA sector on green skills acquisition and food waste prevention; and, b) on the other hand, the Project’s partnership have developed an innovative hub of stakeholders oriented to the agro-food sector. As afore-mentioned, due to its unique characteristics, this Project’s output is exclusively in English. It is worth remarking that both the e-learning course and EU hub functionalities are available exclusively online under registration to the VET LOVES FOOD hub and e-learning course. • Result 4: VETLOVESFOOD Replication Path Activities developed to reach this goal: the VET LOVES FOOD Replication Path (P.R. 4 from now on) was led by CECE, due to its expertise in the educational context. However, all partners have contributed to the development of the P.R. 4, being the different tasks divided equally among them. The timeline for the development of this Project output have taken – including from the preparatory meetings to the final output - from July 2023 to May 2024. A work plan was established to ensure the well development of the output. The P.R. 4 is available in the fourth languages of the Project (English, Spanish, Italian, and Portuguese). The output is available both in the Homepage section of the Project’s website and in the Project’s Google Drive Repository. o Task 4.1 Investigation of EU educational systems & Task 4.2 Outline of the VETLOVESFOOD model components that will require adjustments based on social, economic and cultural environment of each country. For a more efficient investigation, the tasks 1 and 2 of the P.R. 4 were merged in a single one. Partners agreed that researching on the different education systems of the EU context, along with the socio-economic and cultural environment of each of the countries of the European Union could provide a better holistic perspective on how the implementation and adaptability of the VET LOVES FOOD model could work in each country. Therefore, Learningdigital created a pilot template for the partners on how to provide the content for the research of the tasks 1 and 2 of the P.R. 4 on July 2023. Considering that, according to the Project’s proposal, the already participating countries in the VET LOVES FOOD Project were not subject to be analysed, since the Project’s model was already implemented in those countries, the remaining 23 EU country-members were divided among the Project partners equally, assuming each of them the analysis of 3 countries’ contexts, except CECE, which assumed the analysis of 5 countries’ contexts. Between October and November 2023, a final template for the drafting of the analysis of each country-context was defined by CECE, along with some guidelines on how to proceed with the analysis (in the same document). Besides, CECE provided the partnership with an already filled-in example for the Project Partners on what to expect from the analysis of each country context and how to produce the reports in order to harmonise the efforts of the team. All those internal documents mentioned for the arrangement and production of the tasks 1 and 2 of the P.R. 4 are available in the VET LOVES FOOD Google Drive Repository. o Task 4.3 Guideline addressed to external stakeholders, VET centres and VET Authorities to allow a smooth and effective replication of the VETLOVESFOOD model in their contexts regarding the transversal actions of the project: CECE, as leader of the present Project Output, have gathered the reports on the 23 countries-contexts from all the Project’s partners on January 2024. After a deep analysis on the content gathered, CECE started the drafting of a document in format of policy report, in order to integrate the content structured and aligned correctly to the objectives of the P.R. 4. The final output was presented to the partners in the last Transnational Meeting of the Project (11-12/04/2024). After the feedback given by all partners, CECE refined and redefined the document according to the suggestions and comments given, being the final output of the P.R. 4 ready by the end of the month. On May 2024, the document was translated to the four languages of the project (English, Spanish, Italian, and Portuguese). Once translated, the P.R. 4 was uploaded to the Home section of the VET LOVES FOOD website. All the draft versions of the document and final output are also available in the Project’s Google Drive Repository. The final output of the VET LOVES FOOD Project, the VET LOVES FOOD Replication Path, consisted of a single document based on the investigation of 23 out of 27 country-members of the European Union in order to understand the level of relevance and adaptability (quantitatively, from 1-5) of each of the outputs of the Project in each of the countries analyse, according to a series of qualitative indicators mentioned in the document. The document has been divided by Results, and within each result, the users will find all the cases of study listed below. As afore-mentioned, the VET LOVES FOOD Replication Path is available in the fourth languages of the Project (English, Spanish, Italian, Portuguese), in the Project’s Google Drive Repository and in the Home section of the Project’s webpage. Apart from the Implementation Activities previously described, for better management of the VET LOVES FOOD Project and for ensuring the good dissemination and exploitation of the Project’s outputs, the following activities have been organised and developed according to the Project’s proposal: • Partnership agreement between all partners • A Dissemination plan with defined actions and KPIs • Quality Assurance plan with defined objectives and KPIs • Exploitation and Sustainability plan with actions and KPis Additionally, in order to keep track and balance of the KPIs to be achieved throughout the Project lifetime, an Impact Monitoring Strategy have been created, divided in three different documents, as follows: • Impact Strategic Plan. • Impact monitoring system. • Impact Monitoring Report. The afore-mentioned documents will be furtherly explained in the section Impact of the present report.

The Project have produced the following outputs: • Project Results: o P.R.1 – A VET Curriculum in agro-food sector for the development of green skills oriented to food waste prevention and sustainable food production: A proposal of integration with green skills for VET curricula of the agro-food sector represents the first result of the VET LOVES FOOD project, paving the way for the design and creation of the e-learning course that will be available in the VET LOVES FOOD Hub (which is to be developed during the project). The document examines all of the factors, which are crucial for an effective training in food service sector oriented towards sustainability and incorporating green skills, as the need analysis carried out during the drafting of the project highlighted that curricula in this field need to include these competences in order to respond to the challenges posed by the green transition. The document is available in the VET LOVES FOOD website, in the fourth languages of the Project (English, Spanish, Italian and Portuguese). o P.R.2 – Manual for preventing food waste and valorising traditional recipes and local products: This manual for preventing food waste and valorising traditional recipes and local products has been developed within the framework of the actions established in the work of the VET LOVES FOOD program. The objectives established to reduce this waste will be shown, and will be accompanied by good practices and recipes where the practical application of possible ways to reduce waste can be seen. In addition, there will be an introduction to the concept of “Sustainable Restaurant” and the VET LOVES FOOD project. To prepare this document, all consortium partners have carried out a mapping of practices and initiatives related to food waste at a global level. The Handbook is available in the VET LOVES FOOD website in the fourth languages of the Project (English, Spanish, Italian and Portuguese). o P.R.3:  A European HUB for food prevention and food waste management: A web platform conceived to serve multiple purposes, namely repository of tools and resources, gamified learning environment, awareness and communication channel, community of VET learners and trainers. The VET LOVES FOOD hub encompasses the products of the Project, the recorded sessions of the online events, sustainable recipes gathered through two Project contests, a news section, the Newsletters of the Project, a repository of best practices, and a list of the Project associated partners. Nevertheless, the most important functions of the VET LOVES FOOD hub are: a) it hosts the Project's e-learning platform, and b) it provides platform to connect with different stakeholders in the HORECA sector, if registered in the hub. The platform is in English. However, the key resources are available in the fourth languages of the Project (English, Spanish, Italian and Portuguese).  From Waste to Taste e-learning course (within the VET LOVES FOOD EU Hub): The VET LOVES FOOD e-learning course, named From Waste to Taste, is an integral part of the VET LOVES FOOD EU hub. The e-learning course counts with five content modules based upon the previously developed VET LOVES FOOD Curriculum and its insights. It also counts with an introductory module and a concluding one. The structure of the content modules includes: a) video tutorials AI generated; b) reading materials; c) Hands-on activities; d) assessment tests. They also count with additional materials for those users who want to dive further into the modules' content. The final module counts with a final test addressing all the content developed within the e-learning course. That test is mandatory to be completed by the user in order to get the course certificate. The e-learning was piloted, along with the EU hub by 13 VET trainers and students (primary target group) from Spain, Italy, Portugal and Belgium in a Joint Training Event in ENAIP Veneto's premises in Conegliano. o P.R.4 – VET LOVES FOOD Replication Path: The core objective of the VET LOVES FOOD Replication Path is to present a replicable framework that concluding in a set of recommendations, addressed to all the practitioners outside the partnership that can be suitable for tailoring the project model to their local context, with relevant explanations of the reasons that supports the further implementation of a specific component rather than another one. Therefore, this document is aimed at offering general recommendations to explore what are the synergies and gaps between the EU education systems and the VET LOVES FOOD model. The status of the sustainable and food waste prevention approaches in the education systems of 23 out of 27 EU member states (those outside the VET LOVES FOOD partnership). This result is available in the fourth languages of the Project (English, Spanish, Italian and Portuguese). • Dissemination materials: o VET LOVES FOOD informative e-brochure: E-brochure describing the main highlights and core objectives of the Project. Available in the fourth languages of the Project (English, Spanish, Italian, and Portuguese). o VET LOVES FOOD Newsletter 1: First Newsletter of the VET LOVES FOOD Project (August 2022). It covered the first Transnational Meeting of the Project, core objectives of the Project and main aims. It was published in the VET LOVES FOOD website and it is available in the fourth languages of the Project (English, Spanish, Italian and Portuguese). o VET LOVES FOOD Newsletter 2: Second Newsletter of the VET LOVES FOOD Project (March 2023). It covered the Second Transnational Meeting of the Project, and preparation phase of the Result 2 - the VET LOVES FOOD Hands-on Manual. It was published in the VET LOVES FOOD website and it is available in the fourth languages of the Project (English, Spanish, Italian and Portuguese). o VET LOVES FOOD Newsletter 3: Third Newsletter of the VET LOVES FOOD Project (November 2023). It covered the Joint Training Event (Piloting of the EU hub and the e-learning in Conegliano, Italy), the finalization of the VET LOVES FOOD Hands-on Manual, the winners of the Rethink Food Virtual Challenge and the third Transnational Meeting of the Project. It was published in the VET LOVES FOOD website and it is available in the fourth languages of the Project (English, Spanish, Italian and Portuguese). o VET LOVES FOOD Newsletter 4: Fourth Newsletter of the VET LOVES FOOD Project (May 2024). It covered Final Conference of the VET LOVES FOOD Project and the Fourth Transnational Meeting of the Project, both held in consecutive days in Brussels, it also covered the winning menu of the Traditi-On, Waste-Off Hackathon. It was published in the VET LOVES FOOD website and it is available in the fourth languages of the Project (English, Spanish, Italian and Portuguese). o VET LOVES FOOD Manifesto: The VET LOVES FOOD Manifesto is a document, which was born as the declaration of intentions of the VET LOVES FOOD partnership in order to engage different stakeholders of the HORECA sector in attaining to the SDG 12.3 - 'Halve global per capita food waste'. The document addresses the following target groups: a) Professionals of the HORECA sector; b) Professionals of the education sector; c) Students; d) stakeholders of the HORECA sector; e) citizens in general through voluntary commitments. The document is the cornerstone of a promotional campaign of the VET LOVES FOOD objectives in which the VET LOVES FOOD webpage has played a key role by hosting the Ambassadors section. The Ambassador section of the VET LOVES FOOD Project permitted and still permit e-sign the VET LOVES FOOD Manifesto online and registered those signatories under the label of 'VET LOVES FOOD Ambassadors'. • Additional outputs: the VET LOVES FOOD Co2 Emissions Calculator. This calculator is aimed at providing a more conscious perspective on the Co2 emissions of the different dishes that we cook. The calculator has been created using a single and exclusive formula based on the table of Co2 Emissions of food developed by the University of Alcalá. The formula of the Co2 Emissions Calculator of the VET LOVES FOOD Project operates as follows: it multiplies the Co2 emission of each ingredient of the dish/gram per the grams used of each ingredient to cook the dish and per a coefficient of proximity. Then, it sums the result of the previous multiplication of each ingredient to divide that calculation by the number of portions of the dish. The Co2 Emissions Calculator of the VET LOVES FOOD Project is quite useful for those cookers, kitchen staff, hostelry students, and cooking ,lovers in general who want to practice a more sustainable, conscious, and green oriented cooking. It can be found in the section Best Practices of the VET LOVES FOOD website. The VET LOVES FOOD Partnership asks to the Spanish National Agency to consider the VET LOVES FOOD Co2 Emissions Calculator as a best practice in the frame of the Project, since it has demonstrated to be quite useful for the target groups addressed, it has been piloted, and it is easy to use and manageable for less digitally skilled people.