EcoCulinary Innovators

1. New curriculum: Develop and implement a sustainable food practices curriculum. 2. Student skills: Ensure 90% of students gain practical experience in sustainability in culinary practices by the...

1. New curriculum: Develop and implement a sustainable food practices curriculum. 2. Student skills: Ensure 90% of students gain practical experience in sustainability in culinary practices by the end of the academic year. 3. Healthy eating: Increase student adoption of healthy eating habits by 25% through educational programs. 4. Environmental impact: Reduce the environmental footprint of food production by 15% in participating schools.

In the first year, we will develop the content with the industry partners for the three modules and hold a meeting for the involved teachers to review and discuss the lessons. The refined content will then be applied in partner schools, after which student feedback will be gathered and used to finalize the curriculum. During the three LTT events, students will engage in practical activities related to the modules, collaborating with local institutions from the 3 participating countries.

R1: New curriculum: Development and implementation of the "From Plate to Planet" curriculum, including three modules, each with three lessons, practical applications, case studies, and real-life examples. R2: Students portfolio: documenting students' practical experiences and skills gained through project activities. R3: Enhanced well-being: through healthier eating habits and sustainable practices. R4: Reduced environmental impact associated with food production