Cooking Forgotten Fish: a European Alliance between Haute Cuisine and Artisanal Fishing
▶Summary
The concrete objectives of this project are: A. increase knowledge and skills of catering operators in the use of forgotten fish B. Promote synergies between restaurateurs and fishermen in the use...
▶Objectives
The concrete objectives of this project are: A. increase knowledge and skills of catering operators in the use of forgotten fish B. Promote synergies between restaurateurs and fishermen in the use of forgotten fish C. Encourage the use and promotion of forgotten fish in restaurants
▶Activities
A meeting in Italy for project planning. An intermediate meeting in Greece for monitoring, reviewing activities of the first year, and planning the second year. A final meeting in Denmark and the implementation of a final project promotion event aimed at at least 50 participants. 6 Internal micro-trainings on the topic of forgotten fish and synergies in the agri-food sector.
▶Impact
A. Qualitative-quantitative research on the use of forgotten fish referring to 100 fishermen and restaurateurs and aimed at identifying possible synergies between the two systems B. A digital course in 4 modules to teach the use of forgotten fish in gastronomy and referring to the three geographical areas involved (Italy, Greece, Denmark), a model of micro-credentials called "cooking forgotten fish" C. Policy and corporate recommendations for forgotten fish