‘Zero waste chefs' una propuesta para las cocinas del futuro

1: Environmental training for teachers and students in the field of 'Kitchen of use' so that they can implement it in the future. 2: Incorporation of environmental contents in the academic itinera...

1: Environmental training for teachers and students in the field of 'Kitchen of use' so that they can implement it in the future. 2: Incorporation of environmental contents in the academic itinerary of the training cycles of Cooking and Services through an educational project that works on food preservation techniques. 3: Enable the tools generated during the project to be replicated in European educational centres through the creation of a good practice guide.

1- Management and Quality Assurance Plan 2- Co-creation: Training workshops for teachers. 3- 'Zero Waste Kitchen' pilot project 4- Elaboration of the guide 'Zero Waste'. 5- Dissemination and Promotion

4 main results have been defined: 1- Increased quantity and quality of information on food waste reduction. 2- Generation of materials that can diagnose the needs to reduce food waste. 3- The design of a methodology and lines of action adjusted to the needs of the educational community and interested parties. 4- Generation of a good practice guide that is accessible to European educational communities