The main objective of the project was to integrate the principles of the Planetary Health Diet into vocational education and training (VET) within the food and hospitality sectors. The project aimed to: • Develop a shared European understanding of sustainable food systems and planetary health principles • Create practical and transferable training materials for students and teachers • Strengthen cooperation between horticulture, agriculture and culinary education • Pilot innovative teaching approaches combining experiential learning and sustainability • Raise awareness among students, educators and local stakeholders about plant-based diets, food waste reduction and responsible sourcing Ultimately, the project sought to equip future food professionals with the knowledge, skills and mindset necessary to contribute to more sustainable and climate-conscious food systems.
The project “Food for People and Planet” was developed in response to the growing need for vocational education and training (VET) institutions to integrate sustainability and climate responsibility into food-related education. The partner institutions identified a shared need to strengthen both knowledge and practical understanding of the Planetary Health Diet among students and teachers in culinary, hospitality, horticulture and food production programmes. Although sustainability is increasingly recognised as important, it was not yet systematically embedded in teaching practices across institutions. The project addressed the need for a common European approach to sustainable food education, practical training materials that connect theory with real-life application, stronger cross-sector collaboration between agriculture, horticulture and culinary education, and increased awareness of plant-based diets, food waste reduction and local sourcing. By combining experiential learning, international cooperation and digital knowledge sharing, the project aimed to equip future food professionals with the competences required to contribute to more sustainable and climate-conscious food systems.