The project focuses on education to prevent food waste in the HoReCa sector, incl. the application of innovative training methods, through the digitization of the training content for the professions "Cook" and "Waiter" and the development of new training modules for the prevention of food waste. With the implementation of the project, we wanted to achieve the following specific goals: - provision of accessible education and training programs, in line with individual needs and expectations through the use of participatory approaches and ICT-based methodologies - Providing of modern and dynamic, committed and professional environment inside the HoReCa businesses: ready to integrate good practices and new methods into daily activities; - open to synergies with organisations active in HoReCa training; strategic planning of professional development for staff in line with individual needs and organizational objectives; - enhancing cooperation in the field of VET at the EU level through building a European Network for the adoption of more green skills in the HoReCa sector in response to the Sustainable Development Goal 12.3 target.
Food waste has a huge economic, social, and environmental impact. Every year, nearly 59 million tonnes of food waste are generated in the EU (131 kg per capita). This represents a loss of €132 billion. The European strategic documents of recent years change the philosophy and approach to waste, and more specifically propose a transition from ecological waste management as a key factor for the protection of the environment and human health, to a policy of preventing its formation and its inclusion in the economic cycle, based on a "circular economy". Based on the EU Circular Economy Action Plan, we believe that awareness is the first step to tackle the problem, and skills and competences to prevent waste become extremely important. Carrying out activities in the field of professional education and training, we found that there is a lack of information and educational content on methods to optimize the use and storage of food, as well as on the importance of reducing food waste. With the implementation of the project, we respond to these needs by providing new educational resources and promoting the acquisition of green skills in the HoReCa sector, in response to target 12.3 for sustainable development.