The overall goal of the project was to educate teachers at Hotelier Institutes, the main target group, on the value and opportunities related to the basic principles of sustainable fishing and environmental protection, so that the transfer of this knowledge to students can generate in them a critical consciousness and competence on the good practice of narrative menus, in order to educate them on the use of food as a means of global change. Specifically, the AdriEATic project created a permanent platform that aimed to: - improve the level of knowledge on sustainable fishing actions and best practices in EU in teachers of hotelier institutes and culinary schools; - introduce knowledge of territorial marketing and the good practice of the "narrative menu" in the said institutions, so that restaurants also become places of knowledge of values, such as the seasonality of seafood products and the sustainability of their consumption; - encourage active teaching, through innovative teaching methodologies based on European best practices; - encourage networking among the institutions involved and interactions between fishing cooperatives and the restaurant sector.
In a global context in which sustainable consumption of natural resources has now become necessary, indispensable and unavoidable for the future livelihood of communities, education is undoubtedly one of the most powerful tools we have to trigger an ecological transition that is first and foremost cultural. Therefore, the AdriEATic project was born out of an awareness of the importance of educating professionals of the next generation, on the basic principles of sustainability and how to translate them into concrete tools for change. Teachers of Hotelier Institutes were chosen as the target group, precisely because food plays a fundamental role in shaping the environment, economy and society we inhabit, and fish resources are no exception, especially in the Adriatic, one of the most productive and consequently most overexploited seas in the Mediterranean. In this context, introducing teachers to the concept of narrative menus as best practices and equipping them with the necessary tools to create them and transfer this knowledge to students can become a powerful tool to make restaurants real places of innovative experiences, related to food sustainability, local traditions and environmental protection.