The objectives of our project were: - The accessibility and dissemination of international policies on sustainability in the food sector and its relation to VET of qualifications such as cooking, gastronomy. - To provide training on specific knowledge on sustainability in culinary centres such as; origin of products, waste management, energy management or food waste. - Apply the new EU Green Comp Framework to the VET sector on cooking, gastronomy, contributing to the innovation and updating of the education system. - Validate and certify both the efforts of the culinary centres and the competences acquired by the participants, thanks to a certification system (ECOETIQUETA Erasmus) developed throughout the project, thus guaranteeing the quality of the contents offered and the creation of a certified digital seal for this sector. - Raising awareness among the target audience of the importance of sustainability and the value of knowing how to transmit it to third parties.
Our consortium submitted the ECO_Tag proposal because our VET schools, specialised in gastronomy, did not have specific training for our teachers that would allow them to acquire competences in sustainability. Due to the close relationship between sustainability and the food sector, we considered it essential that our teachers have knowledge that they can transfer to their students. Therefore, we wanted to address the need for specific training and thus improve the ecological footprint of our schools. In addition to this, we also saw that within our schools there is a lot of ignorance about European policies on sustainability, especially those related to the food sector. Therefore, we decided to create a guide that would explain them in a simple way, and that would be available to the general public.