The main objective of the project was - to encourage youth in learning green skills through adequate training of professionals and volunteers Specific objectives of the project were: - Train professionals and volunteers to develop green skills in cooking - Encourage and promote green cooking in small restaurants, youth events, schools and at home - Organise Green Cooking Camps to foster learning from partner country - Organise an effective awareness raising campaign on the importance of green skills including cooking - Use the networking effect on local level among participants and local companies to improve self-employment or employability - Develop a network of diverse stakeholders (private and public companies, NGOs, public institutions, unions) in order to work together on this topic
Project Green Fork aims to tackle unhealthy dietary habits, food wastage, unsustainable kitchen practices, and a lack of knowledge about eco-friendly cooking among young culinary enthusiasts. Our partners, experienced in engaging with youth in VET programs and activities, are ready to enrich this initiative. The project's goals include enhancing understanding of food sustainability, raising awareness about food loss and waste, creating tools and training for green cooking, empowering youth to advocate for green skills, facilitating access to supporting organizations, fostering a network for collaborative efforts on sustainability, and evaluating the impact of these actions to inform stakeholders. This comprehensive approach seeks to make a significant contribution to food sustainability and educate the younger generation on the importance of green practices in the culinary field.