The general objectives of IIG are: GO1. to promote insects consumption in the EU as a valid, healthy and sustainable alternative to other more expensive and less ecological food options; GO2. to fill the gap of competences in professional chefs and VET centres related to cooking insects; GO3. to fight prejudice and misinformation about insect consumption, increasing the food literacy of the general population. The main objective of the project was therefore to promote the acceptance and use of insect-based ingredients as a sustainable and healthy alternative in European gastronomy. More specifically, we wanted to: -Reduce prejudices and misconceptions by providing evidence-based information to consumers and professionals; -Fill the existing skills gap in the VET and HORECA sectors by offering innovative training materials, including a multilingual online course and practical resources for chefs and learners; -Develop clear guidelines and recommendations to support the integration of edible insects into gastronomy and food education; -Foster international cooperation among partners to create new tools, share good practices and strengthen the capacity of VET providers; -Contribute to the green transition and sustainable food system
We applied for this project because the European agri-food and gastronomy sectors face both environmental and educational challenges. On the one hand, food systems need to become more sustainable, and edible insects represent a healthy and environmentally friendly source of protein approved by the European Food Safety Authority. On the other hand, there is a clear skills gap among chefs, VET learners and professionals, who lack training opportunities and reliable information on how to use these new ingredients in gastronomy. At the same time, many consumers still show prejudices and misinformation about insect-based food. The project was therefore designed to respond to these needs by developing innovative training resources, reducing misconceptions, and equipping professionals in the VET and HORECA sectors with the competences required to promote and implement sustainable food practices.