O1 to promote the adoption of wild herbs in haute cuisine in order to increase the environmental sustainability of restaurants O2 to promote the adoption of ethnobotany in haute cuisine in order to favour the cultural sustainability of culinary traditions O3 to increase VET centers capacity and flexibility O4 to increase VET learners capacity to adopt wild herbs O5 to map local wild herbs and determine paths of ethnobotany in EU O6 to propose a micro-credentials dedicated to the wild herbs