The project aimed at raising awareness, impart knowledge and promote skills among trainee chefs for sustainable and healthy children's meals in restaurants. Furthermore, the project promoted an interdisciplinary exchange between the actors involved at the European level about healthy and sustainable children's meals. Last but not least, we developed sustainable and healthy recipes with selected trainee chefs and restaurant trainers, taking into account jointly agreed criteria on sustainability and healthy meals. Thanks to the closed cooperation between the partners and trainees as well as their participation in the development, planning and preparation of the cooking events, we could foster their particular skills that enabled them to create and prepare healthy and sustainable children's meals.
We aimed at supporting the training of chefs towards more sustainability and healthy eating. From an interdisciplinary and European point of view we looked at consumption habits, sustainability in gastronomy and children's health using the example of "food for children in restaurants". Sustainable and healthy recipes for children and learning cooking videos were created, which we developed together in an intercultural context with partners from Germany, IT, GR and trainees.