Wild Herbs and Ethnobotany in haute cuisine
▶Summary
O1 to promote the adoption of wild herbs in haute cuisine in order to increase the environmental sustainability of restaurants O2 to promote the adoption of ethnobotany in haute cuisine in order t...
▶Objectives
O1 to promote the adoption of wild herbs in haute cuisine in order to increase the environmental sustainability of restaurants O2 to promote the adoption of ethnobotany in haute cuisine in order to favour the cultural sustainability of culinary traditions O3 to increase VET centers capacity and flexibility O4 to increase VET learners capacity to adopt wild herbs O5 to map local wild herbs and determine paths of ethnobotany in EU O6 to propose a micro-credentials dedicated to the wild herbs
▶Activities
3 Transnational project meetings, 1 workshop "Cypriot Wild Herbs and Gastronomy", and 1 Final Event in Bonn. Main activities: 1. The Trainer's Handbook: Wild Herbs and Ethnobotany, an operational handbook on the field 2. Pilot of the Handbook. 3. The EU Wild Herbs Course: a 240-minutes course. 4. The interactive map about wild herbs in the EU: a web platform designed with a participatory approach.
▶Impact
12 participants for the pilot of the VET Trainers Handbook. - Distribution of the Handbook to at least 24 additional VET trainers/centres. - 600 downloads of the VET Trainers Handbook after the final optimization. - Digital course pilot-tested with 28 participants. - 800 views of the digital course after the final optimization. - 600 views of the map. We will sent our results to at least 18 VET schools or schools in culinary sector to increase synergy between sectors.