CASK - Climate Aware Seasonal Kitchen

1. develop training that shows how local, sustainable, climate-friendly ingredients can produce international-standard dishes, supporting inclusivity for diverse tastes within today's multicultura...

1. develop training that shows how local, sustainable, climate-friendly ingredients can produce international-standard dishes, supporting inclusivity for diverse tastes within today's multicultural Ireland 2. employing this training to engage 10 FSIPs in a one-day blended digital/F2F workshop on effective use of local, sustainable ingredients over imports. This also represents the priority of inclusion and diversity in training, as the Food Service industry employs the highest number of non-Irish nationals 3. publish a digital sustainable cookbook and ingredient-alternative guide (SCIAG) of local produce that reduces the carbon cost of food catering 4. highlight the need to favour Irish crops to preserve this biodiverse and endangered part of Irish cultural heritage 5. disseminate results and resources through social media and a project website 6. record the project as a basis for a scaled-up Erasmus Plus Cooperation Partnership with a multiple EU member consortium

The project brought together two newcomer organisations – Sonairte and EURAV (Ireland) with MAICH (Crete) a more experienced partner. The project developed a training programme for Food Service Industry Professionals, an online digital sustainable cookbook and ingredient alternative guide (SCIAG), and carried out dissemination and outreach activities including 2 well attended public multiplier events to educate and raise awareness of sustainable food choices and ingredients. The project included 8 Project Activities: ACTIVITY 1 - Project Management ACTIVITY 2 - F2F Partner Meeting 1 and SFS Workshop ACTIVITY 3 - Training Development 1 ACTIVITY 4 - F2F Partner Meeting 2 ACTIVITY 5 - Training Delivery and Tasting Event ACTIVITY 6 - Digital Cookbook Creation ACTIVITY 7 - Project Website Creation ACTIVITY 8 - Multiplier Event, Dissemination and Publicity

1. Development of training for Food Service Industry Professionals (FSIPs) in producing international-standard dishes while using local, sustainable ingredients. 2. The delivery of this training to 12 FSIPs in a one-day blended digital/F2F workshop – exceeding the planned 10 FSIPs (photos etc) 3. The development of a media-rich website to promote the project and provide a resource where further tiers of FSIPs could undertake the CASK training and, along with the general public, access a Sustainable Cookbook and Ingredient Alternative Guide 4. Creation of a Sustainable Cookbook and Ingredient Alternative Guide (SCIAG) in an interactive, engaging format 5. Certificate of completion of self-directed CASK training issued to 278 learners as at time of this report via the website 6. Two multiplier events held in Sonairte with packed venue in August 2023 and December 2023 7. Publicity including press, website, social media and video 8. Extensive video coverage of events to inform research for potential upscaled larger project 9. Particular success on Facebook with 658 followers of the project