"GastroINKLUSIV contributes to the strengthening of the quality in vocational education and training, with the goal of equal participation of all in training and occupation. Eleven partner institutions from three EU countries worked together in the project- vocational schools, educational actors and companies from the gastronomy sector in Germany, Austria and Italy.Using the gastronomy sector as an example, the strategic ERASMUS+ partnership highlights opportunities for inclusive learning in vocational education and training. From September 2016 to August 2018, transferable models for differentiated learning in professional vocational education as well as learning materials in three difficulty levels - in standard, simple and easy language - were developed and tested in two phases. They are based on an interlocking approach of three levels of action: capacity building, competency development for teachers and practical application by trainees. The target groups of the project were: 1) trainees with handicaps and special needs. The focus was on young people with cognitive and linguistic limitations in understanding (concentration, abstraction) and command of language (reading/writing, hearing/speaking), 2) teachers at vocational schools, companies as employers and representatives of chambers of commerce or trade associations, and 3) authorities and regulatory bodies which influence the framework conditions for vocational schools.Our activities included the development of innovative inclusive learning units on four topics: meat, fish, vegetables and the food waste and a simulation game on poultry exports as well as the preparation of a manual for the development of inclusive learning materials and a guideline for inclusion in vocational schools and businesses. The goal of strengthening inclusion in vocational education and training was served by targeted networking and a series of dissemination measures. The activities were supported by strategic advisory boards, which were established in each country at the beginning of the project, with members from chambers, associations and trade unions as well as from politics and administration. The focus here was in particular on the practical suitability and EU-wide transferability of our learning and teaching approaches. The conclusions were relevant for the additional project results, including the good practice paper on inclusion in vocational schools and companies and recommendations for action for actors from politics, business and education. The immense innovative potential of the project is based on the fact that it succeeded in proving that topics such as sustainability, globalization, etc. can be implemented in inclusive teaching approaches, so that apprentices become conscious of the effects of their own actions in their professional and private lives and can strengthen their self-efficacy and professionalism. The project results illustrate exemplarily how inclusive learning can function in vocational schools and companies.As a result, materials are available in several languages that can be researched online and accessed via websites or ordered via partner institutions after the end of the project. They help to break down barriers and facilitate learning in heterogeneous groups.Cooperation between vocational training institutions and companies has been strengthened in all countries and the innovative approaches and materials for inclusion are easily applicable for vocational schools and companies at the national and European level. They are not only suitable for the training in the gastronomy sector. They can be adapted to other occupational fields and training areas, such as in the social field or in trades.Addressing topics such as sustainable handling of food, food waste, discrimination etc. is of interest and desirable for many other occupations.The success of the project is documented by the Sustainability Award, which GastroINKLUSIV received in May 2018 as part of the educational congress WeltWeitWissen 2018 - Lernen für den Wandel, which was held under the patronage of the Bremen Senator for Children and Education, Dr. Claudia Bogedan, and the Lower Saxony Minister of Culture, Grant Hendrik Tonne. The prize went to the GastroINKLUSIV project together with the ""Anders Wirtschaften - Globales Lernen für die Berufliche Bildung"" project. Both projects were honored at the congress as outstanding examples of global learning and education for sustainable development."