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Project name: SustainaKit: TOWARDS A SUSTAINABLE AND KM 0 COOKING EDUCATION
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Project number: 024-1-SK01-KA220-VET-000243313
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Duration: 01/12/2024 – 30/11/2026
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Project website: available soon
This project focuses on providing training on sustainability-related topics, such as responsible consumption and KM0 practices, which are highly relevant across all EU countries. These themes align closely with EU actions and policies like the Farm to Fork Strategy, the European Green Deal, Zero Waste initiatives, and several Sustainable Development Goals (SDGs). By addressing these areas, the project aims to contribute to a more sustainable and environmentally conscious future.
Grounded in the Action Plan on Sustainable Consumption and Production (Articles 191-193 of the Treaty on the Functioning of the EU), the project seeks to improve the environmental performance of cooking practices by promoting the use of products that minimize waste, raising consumer awareness, and increasing demand for sustainable practices and products. This aligns with the EU’s sustainable development strategy and fosters a culture of responsible consumption in the culinary sector.
A key focus of the project is the efficient use of resources, recognizing that most culinary ingredients originate from nature. By promoting resource-efficient practices that reduce waste and raw material consumption, the project supports the EU’s aim to reduce dependency on natural resources. The training modules will:
- Raise awareness of potential product and resource shortages in the coming decades.
- Inform learners about sustainable and environmentally friendly methods for food production and livestock management.
Aligned with the New Circular Economy Action Plan—particularly section 3.7 on food, water, and nutrients—the project also addresses the significant levels of waste in the food industry. It aims to educate VET learners on how to save resources and implement sustainability-focused practices, such as using seasonal and zero-kilometre products, which reduce energy and resource consumption.
The project has the following objectives:
- Raise awareness among culinary and dietetic VET students about sustainability in their practices through assessments and tailored content (WP3).
- Promote KM0 and seasonal product consumption via the WP2 Handbook and WP3 Toolkit, including theoretical and practical materials.
- Improve sustainability and consumption practices by teaching environmentally friendly techniques focused on cooking and resource preservation.
- Train teachers to implement sustainability techniques through tailored WP2 content and WP4 piloting activities, ensuring effective knowledge transfer.
- Support EU initiatives on sustainability, responsible consumption, and food waste through combined theoretical (WP2) and practical (WP3) efforts.
- Encourage digital tools in culinary VET education with resources provided on the WP4 webpage, addressing a common gap in curricula.
To achieve them, the consortium will create:
- A good practices handbook (WP2).
- A toolkit for learners and educators (WP3).
- A digital action plan for implementation in the school (WP4).
