GastroWaste

The main objective of the project was to provide access to practical solutions for the use of waste in gastronomy. The main objective was achieved through the following specific objectives: - acqu...

The main objective of the project was to provide access to practical solutions for the use of waste in gastronomy. The main objective was achieved through the following specific objectives: - acquisition of knowledge through a prepared diagnosis and corresponding training related to the use of waste generated in food production and gastronomy - resulting from climate change, - exchange of experiences and transfer of knowledge in the field of the use of waste in food production and its use in gastronomy - increasing the attractiveness of education, - improving the competences and skills of teachers and entrepreneurs related to the generation of waste in the process of preparing products and dishes - ecological skills, - ensuring recognition of skills and competences acquired during vocational training - adaptation to the labor market.

In the catering industry, we are struggling with many problems. They mainly concern the insufficient practical preparation of teachers and students for the profession. A significant problem is the lack of practical knowledge in the scope of requirements and solutions related to waste management in catering resulting from climate change. Another problem is the secondary use of semi-finished products and waste in nutrition while maintaining the principle of minimizing losses. Analyses and surveys conducted among business entities cooperating with the project partners indicate a strong position of the catering and food production sector and the problem of using the generated waste. Over 70% of entities cooperating with partners (the survey covered 120 enterprises - approx. 40 companies/partner) indicated the need to acquire specific skills in the scope of using waste and semi-finished products in catering, while among 40 teachers of the Polish and Latvian partners and trainers from the Spanish partner, such a need was demonstrated in approx. 75% The above problems and needs were reduced by the project partners through the implementation of the GastroWaste project, showing practical solutions for using waste in catering.

O1 -REPORT CONTAINING RESEARCH AND ANALYSIS OF THE CATERING INDUSTRY USING OF WASTE IN GASTRONOMY; O2 - Program of the training; O3 - Guide including the results of the training ; Scenarios of the lessons; Recipes of dishes; Movies with the recipes