Cooking witH wastE Food

The project aims to achieve the following objectives: O1: to promote and support the development in the two identified target groups (VET teachers and VET students) on green skills in the food and...

The project aims to achieve the following objectives: O1: to promote and support the development in the two identified target groups (VET teachers and VET students) on green skills in the food and cooking field. Skills related to save on energy consumption, to reduce waste of raw material and to use organic, quality-labeled, zero-mile and local product. O2: to include participants with fewer opportunities due to gender, age, and socioeconomic status to reduce the risk of social exclusion and offer a vocational alternative. O3: to improve soft skills in design and management of complex projects and provide a European dimension to the three participating organizations, two of which are submitting an Erasmus+ proposal for the first time. O4: to support awareness-raising on environmental challenges and climate change by developing skills and competences in waste-free cooking, O5: to train VET educators and develop a spillover effect, as the educators themselves will train a number of students who will in turn be cookers and transfer the new techniques to others.