By implementing the project, the Academy aimed to achieve: - Raised awareness of the topic among trainers and build in-depth knowledge to acquire. - Building new techniques and technologies for harvesting regional products to be prepared in a healthy and waste-free way. - Implementing best practices and experiences in teaching at the Academy. - Updating training programmes and emphasising healthy and zero-waste topics in them. - Establishing environmentally friendly and responsible behaviour among the Academy staff and passing it on to the trainees. Through the implementation of the project, an increase in awareness, upgrading and development of new professional and environmentally friendly competences was achieved in the trainers participating in the mobility, which will be transferred to the teaching practice as a way to include more and more like-minded people for the common responsibility - good health, through good and healthy food from regional products.
HRC Culinary Academy is an organization with many years of experience in the field of professional training in cooking and restaurant industry, and as such it constantly strives to develop and maintain high levels of training of its trainees, following international standards and trends in this field. In order to maintain the high quality of education, the project aims to increase the awareness of trainers on its subject. With its implementation, it supported the exchange and transfer of best practices in the field of teaching. In the context of the project, the trainers in the mobility acquired knowledge about healthy foods and reducing the loss and waste of food products in the preparation of various meals. They gained valuable knowledge and experience about the complex relationship between "food - health - environment - society" in the preparation of meals and menus, which is required as a new responsible reading of dietary regimes. Through the implementation of the project, support of international cooperation between two organizations from Bulgaria and Norway was achieved, promoting international activity in relation to healthy cooking. The project emphasizes green practices and their importance as a strategy for growth.