The project focused on collective catering with the primary intent to deepen educational approaches for the reduction of food waste in the professional field. With it we intended to encourage a comparison on common training problems to share innovative thematic approaches and to involve and sensitize students on environmental protection, to be carried out also in the workplace. To summarize, the main objective, defined in the design phase, was to sensitize students to reduce food waste, making the multiple connections that this action can have in environmental protection. The second goal was to enhance the specific skills of the teachers.
The San Paolo Institute is a state professional school which, among its various addresses, also proposes the hotel course. The school adheres to the National Agenda Network 2030. The Sorrentino hotel-restaurant sector expresses a strong sensitivity to environmental issues, also exploited as a marketing and company promotion tool. Therefore, in the shared design phase, the need emerged to fortify the specific skills for both the teachers of technical-practical dissciliation and the students who attend both the course of cooks and that of waiters. In this riverbed, in the ordinary didactic activity, we have structured two "competence units" for each school year (from the first to the fifth year) strongly inspired by food sustainability, adhering to the 2030 agenda precepts and we fortified the teaching relationship with companies local hotel more sensitive to environmental issues.