<< Objectives >>- On the subject of 'protection of ecological balance'; creating lesson plans using teachers' innovative teaching methods- To draw attention to the disruptions in the ecological balance caused by climate change in partner institutions and locally- Reducing polluting behaviors of water, soil and air for biodiversity- To have knowledge about renewable energy sources-To develop environmental awareness for diseases transmitted by water and food<< Implementation >>Our project includes the following activities;-Basics of Ecological Life-We're Stepping into Eco Schools and Institutions-Green Skills-Travel Between Ecosystems<< Results >>- An increase in climate literacy behavior of staff and students in partner institutions will be expected.-Teachers and students in partner institutions will be trained as people who communicate about climate and climate change and make informed and responsible decisions about actions that may affect the climate.-All participants will be conscious of protecting and maintaining nature instead of polluting it.-To improve the participants' understanding of European values (social, cultural).

<< Objectives >>Occupational profiles of employees to be employed in the agricultural sector will be strengthened. Skills related to agricultural practices will be shaped according to the needs of the labor marketDeveloping strategies for adaptation to agriculture in climate change, increasing the qualifications and innovativeness of vocational teachersEnsuring the development of environmentally responsible behaviors and green skillsIncreasing international capacity in sustainability practices in agriculture<< Implementation >>The project includes the following activities:-Journey to Organic Agriculture-Developing Climate Adaptation Strategies in Agriculture Lessons-Agroecological Transformation in Sustainability-We Recycle for a Clean Future in Agriculture<< Results >>At the end of the project;-Strengthening occupational profiles in sustainable agricultural practices in partner institutions,-To support the development of skills needed in the labor market,-Contributing to innovation in vocational education and training,-To increase the climate literacy behaviors of staff and students in partner institutions,To increase the capacity of VET providers to carry out high-quality mobility projects and internationalization strategies.

"""SDGs and eco entrepreneurship education in youth work"" Erasmus+ strategic partnership project is answer to challenges described in the Entrepreneurship 2020 Action Plan. Project partners would like to make sustainable investment to quality education, training and youth system and in efficient way to promote Sustainable Development Goals (SDGs) among youth workers and young people with the aim to improve their sense of entrepreneurship with focus on ecology. Partners of this project come from EU countries – Poland, Estonia, France and Italy - from different organisations working with young people. They witness, daily, when working with young people, the basic need to empower young people and make wider entrepreneurship education and social entrepreneurship activities using synergy of formal, non-formal and informal education. In this sense, priorities of Erasmus+ Programme in the field of youth work by development of entrepreneurial skills are highly necessary for young people, especially for their new initiatives, local activities and start-ups.The specific objectives of this project are:- to collect experiences and ideas in a guide book and share good practices of entrepreneurial education,- to test some good practices with focus on eco-development through trainings, workshops and meetings with successful entrepreneurs,- to empower youth workers who will encourage young people to become self-employed, to initiate start-ups and social businesses,- to contribute to youth employment and the integration of young people in the labour market,- to fosters recognition of non-formal and informal learning.EUROPEA Polska as coordinator initiated this project because NGO members - mostly teachers and staff from VET agro-schools - fill that there is gap between formal and non-formal education and partnership with organisations working with young people and youth workers who have good records of work in youth field and also experience of work with SDGs can give synergy which are necessary for creation teaching materials about entrepreneurship and social entrepreneurship. Young people like to follow successful people and create own initiatives and activities based on successful stories. The collection of such good practices with guide will help them to find own path to start-ups or businesses. Project partners supported the idea of this project and are ready to share what they have and to work together on guide book. They also expressed interest to test some good practices in all four project partners' countries and compare results. Members of project partners' organisations - youth workers and young people - will be involved in these activities. They will be the main target groups in this project. Partners will disseminate project information and results among wide audience, including youth, teachers and trainers, decision makers on local, national and European levels to show them importance and possibilities of eco-development and entrepreneurship. These people will be also target group in this project. A series of complementary actions are planned to reach different networks in project partners' countries and in Europe. Partners decided to work jointly at European level to make own ideas and project more visible and efficient because of synergy of difference experiences and expertise. This way, the transnational partnership will be originated and will increase the impact of the expected results. More than 100 people will be directly involved to this project and more than 1000 indirectly during dissemination activities (web-surfers engaged in social networks and in the reading/watching of partners websites and project Facebook page and other social media).The impact of this project will be seen on new competences of participants after exchange and test of good practices. Participants will gain an attitude to cooperate with peers and articulate the interests of the organisations at European and international levels. They will improve basic and transversal skills and continue learning about entrepreneurship. The potential long term benefits are that on the local, regional, national and European and international levels project partners will raise awareness in wider audience about entrepreneurship, the Entrepreneurship 2020 Action Plan, Sustainable Development Goals and Erasmus+ Programme.Partners see this project as beginning of future partnership in new projects. They plan to apply with new partners for new Erasmus+ project with intellectual outputs what will by the next step of cooperation."

"The Erasmus+ strategic partnership project ""Slow food - long life: lost traditions come to the kitchen"" was implemented in a partnership of five organizations from Poland, Estonia, Italy, France and Slovakia. The project was coordinated by SERiL EUROPEA Polska.The main target group was mentors, lifelong learning staff members from partners’ institutions, as well as educators and adult teachers.However, the final beneficiaries were adult learners, including people with fewer opportunities due to long-term unemployment, women aged 50+, people from rural areas, people with low education, migrants, refugees and national minorities.We have directly involved over 200 people in the project, and over 1000 have joined indirectly during dissemination and follow-up activities.The overall objectives of the project were to improve the quality of adult education, namely to implement attractive forms of learning, and to develop and broaden the competences of adult educators, tailored to the individual needs of people with low skills or qualifications.The specific objectives of the project included:* share within the project partnership the good practices in the field of adult education, especially in the field of ""slow food"" and culinary heritage;* search for forgotten recipes, restoring them to use, recording them in the form of video, presentations or photos illustrating the culinary traditions, and the creation of E-Book with these materials which is available online for everyone;* creating a European network supporting mutual learning, restoring the traditions of cooking as a family and cultural ritual, supporting the ""slow food"" approach in nutrition and lifestyle,* promoting the social and educational value of European cultural heritage.The partners’ organizations improved the quality of transnational activities, exchanged experiences of different cultures, environments and generations. A rich cultural material about slow food was collected. The diversity of forms in which project activities were conducted and slow food practices were shared initiated an innovative approach when old recipes and lost culinary traditions were used once again with new ingredients and cooking technology. The innovation of the project is in the rediscovered cultural heritage and cooking recipes returned back to our kitchens. The project focused on intercultural and intergenerational dialogue. The aim was to reach and engage participants of different cultural origins, backgrounds and ages.The partners brought a variety of non-formal education methods to this project, which were also transferred to formal and non-formal education in the field of gastronomy and nutrition. The best teaching and cooking practices will be used after the project end. The new gained methods of learning will be used by the partners as innovations in their methodological and substantive workshops. In this way, we have introduced and will ensure the durability of the intercultural dimension in the target groups.Project activities included:• 4 transnational project meetings;• over 150 local meetings, workshops and other activities;• one short-term joint staff training event;• systematic collection of didactic and substantive materials for the project E-Book “Slow food –long life. Lost traditions back to kitchen”;• monitoring and evaluation process;• five multiplier events to disseminate and multiply the results of the project.The partners became more aware of the possibility of exchanging experiences within the European culinary heritage. This project has made a visible contribution to increasing the profile of culinary heritage in Europe and the importance of traditional food.The participants gained high competencies and innovative practical experiences in the area of slow food. An active involvement of the participants allowed them to improve their IT skills and communication in English and practice math and digital skills.The staff of partners’ organizations has developed and improved management competencies and will use them in the future, especially in the field of risk management. The last months of the project, during the lockdown and pandemic period in the EU, required the ability to react quickly to threats, openness to changes and readiness to act.The innovative competences of all those involved directly and indirectly in the project, in producing the results and the E-Book which is available online, will bring long-term benefits. Both the tangible and intangible results will enjoy a long-term impact, since the newly developed competences will ameliorate the work of the involved organisations, and ensure the sustainability of the project’s objectives, while the E-Book will be continuously used by relevant stakeholders. The promotion of slow food, healthy lifestyle and return to old traditions and recipes in an innovative way to culinary is the added value of the project ""Slow food - long life: lost traditions back to kitchen""."

<< Objectives >>Our main objectives are:· to encourage young people living in rural areas to be more resilient and invest their skills and competencies locally;· to promote the economic development of small towns and villages using rural tourism incoming;· to strengthen digital competencies for rural tourism operators;· to fill the digital gap in rural tourism promotion and management ;· to create new training paths and awareness campaigns to promote Experiential tourism;<< Implementation >>WP1 Project management ( communication, financial issues and budget management)WP2 Rural Tourism and Rural Resilience Guide to generate and elaborate innovative ideas in the rural tourism sector and encourage young people to invest in this field locally.WP3 Promotional Campaign rural tourism dedicated Experetntila tourism what and what is for WP4 Impact, dissemination and sustainability of the project activities. Final joint conference organization to share results of this project.<< Results >>Our project aims to improve the competitiveness of SMEs active in tourism and agriculture, by developing a training program to design tour packages to implement tourism in rural areas to attract new targets of tourists. Our vision is to encourage this type of tourism helping tourists to discover the local intangible cultural heritage (handicrafts, cuisine, music, stories, customs, etc.) creating connections among local communities according to the Experiential tourism approach.