VET LOVES FOOD was oriented to achieve the following objectives: • Developing green skills in agro-food curricula within VET paths to contribute to the development of a sustainable approach focused on food waste prevention at all levels, by developing a VET Curriculum in the agro-food. • Creating a performance model contributing to the transfer of successful methodologies and tools monitoring food waste in VET from a regional perspective through a performance model created by the partnership. Approximating VET education to the labour and community needs and to innovate VET centres. • Supporting VET providers and stakeholders in the agro-food sector to pursue food prevention and food management habits by creating a European Hub for food prevention and food waste management, comprising a set of activities able to proactively involve VET centres different stakeholders in the fight against food waste. The Project have contributed to pave a more conscious choice-making process among VET students, VET trainers, and relevant stakeholders of the HORECA sector. The Project acted as roadmap for the target groups in attaining the SDG 12.3, always aligned with the Farm to Fork Strategy, the Slow Food Movement, and the LIFE Foster Project.
The Project stated a general need of more resilient food systems, able to resist unexpected crisis such as the COVID-19 pandemic. A needs analysis stated that sustainability is key for ensuring the resiliency of food systems across the EU. The Project was oriented towards VET education mainly, but also to the restaurant sector and general consumers. Here the specific needs: A VET path and curricula focused on food waste prevention skills, specifically green skills in the agro-food sector. Methodologies and tools addressing food waste prevention easily capitalised and adopted in the agro-food sector across countries. Major improvements in the dialogue and collaboration between VET providers and food professionals to set food waste prevention as priority in their daily-basis, starting from students in the sector. The development of green sectorial skills oriented to VET providers and stakeholders in the HORECA sector for them to better understand and apply EU strategies oriented to climate change and food waste prevention. Innovative model practices to prepare learners, staff and students to become true agents of change on food waste prevention and performance, fostering green transition in the restaurant industry sector.