ECO_Tag: ACHIEVING SUSTAINABLE CULINARY CENTRES

The objectives of our project were: - The accessibility and dissemination of international policies on sustainability in the food sector and its relation to VET of qualifications such as cooking, ...

The objectives of our project were: - The accessibility and dissemination of international policies on sustainability in the food sector and its relation to VET of qualifications such as cooking, gastronomy. - To provide training on specific knowledge on sustainability in culinary centres such as; origin of products, waste management, energy management or food waste. - Apply the new EU Green Comp Framework to the VET sector on cooking, gastronomy, contributing to the innovation and updating of the education system. - Validate and certify both the efforts of the culinary centres and the competences acquired by the participants, thanks to a certification system (ECOETIQUETA Erasmus) developed throughout the project, thus guaranteeing the quality of the contents offered and the creation of a certified digital seal for this sector. - Raising awareness among the target audience of the importance of sustainability and the value of knowing how to transmit it to third parties.