Eco-Friendly Kitchen Practices for Future Chefs
▶Summary
We aim to provide future chefs with knowledge and skills on sustainable kitchen management, zero waste practices, preventing food waste and using local and organic food. We will popularize environ...
▶Objectives
We aim to provide future chefs with knowledge and skills on sustainable kitchen management, zero waste practices, preventing food waste and using local and organic food. We will popularize environmentally friendly approaches in vocational education by equipping teachers and students with green skills. Thanks to the project, we aim to raise individuals who adopt more conscious and sustainable practices in the gastronomy sector.
▶Activities
Within the scope of the project, sustainable cuisine and healthy nutrition; • An external expert will provide training to teachers on Zero Waste and enable them to gain knowledge and skills, • We will provide participating students with knowledge, skills and experience through workshops, • We will develop original materials that are available to everyone, • We will ensure that our target audience gains awareness through dissemination activities.
▶Impact
For sustainable cuisine and healthy nutrition; •Students and teachers at project partner schools will gain knowledge and skills •Teaching materials will be diversified and strengthened •Awareness of the target group will increase Project partners ability to train students for the kitchens of the future will be strengthened Participants' foreign language skills will be strengthened and they will get to know different cultures Contribution will be made to social development towards sustainability