<< Background >>EU has recently introduced circular economy as a high-level global emerging strategy to move societies beyond the boundaries of existing development and towards the Sustainable Development Goals (SGDs) set by the UN 2030 agenda for sustainability. Thus, the concept of a circular economy emerges as a global strategy and as an overriding priority in the EU, to stimulate the transition from today's model of linear production and consumption economy to resource efficient use. Circular agriculture, as a new paradigm, penetrates every aspect of the agri-food sector, and furthermore, of the agricultural local communities, the rural landscapes, and semi-natural environment. The transition process towards circular agriculture, requires the implementation of a new management model which includes all the main stages of the agri-food system, such as the primary production, the food consumption, and the by-products and food waste. This new sustainable framework, viewed as a closed circle, sets the goal for a more efficient food supply chain, but also un update of the HE curricula at the Faculties of agriculture. The main concept of circular agriculture is the reuse into the agri-food system of the agricultural biomass and food processing residuals, as renewable resources with high added-value. Resource circulation, which is the core goal of circular economy, is the new proposed model for the future sustainable agriculture. This model should provide the flexibility to various company styles and earning types, without restrictions, to adapt to the required socio-economical and ecological transformation, by introducing a wide range of activities varying from intensive to extensive, small to large, and low-tech to hi-tech. But the transition to circular agriculture depends not only on technology and significant restructuring of production but it has a lot to do with the change in the attitudes and perspectives.SKILLS idea is grounded at the necessity to promote environmental sustainability, economic prosperity, and social equity as valid objectives of Circular Economy Model and to approach them accordingly in academic and practice.<< Objectives >>The main objective of the project is to contribute towards up-to-date skills development of the target beneficiaries ( students, potential students, ag producers) by introducing and promoting the concepts of Circular agriculture and Green Growth, as well as to boost the modernization of the curricula and introduce digital courses at the Faculties of agriculture by making them more attractive for the future students. It is very important that changes and upgrades of the agricultural HE curricula are made, because Faculties f agriculture are facing a decrease in the number of enrolled students per students due to the level of (non) attractiveness of the field of agriculture. On the side, this can be efficiently changed by raising awareness for the needs and potential of agriculture exp. during the pandemic time, the agricultural sector was among the rarest which survived because the production of food (including raw food-agriculture products has to continues regardless of everything). This opens perspectives for increased potential for employment after graduation, even more, professional occupations which are not just traditional agriculture, but new agricultural concepts like the circular agriculture and the green jobs. Additionally, SKILLS puts to opening employment opportunities and widening the perspectives of jobs in the green skills and CA by boosting the skills of the target group. Eventually, SKILLS project promotes the concept of Circular Agriculture as a sustainable, resilient branch. SKILLS consortium aims at enhancing and speeding up the awareness for Circular Agriculture through elaborating a Baseline study in typology and training material composed of practical know-how and a well structured set of tools, modules and digital courses that agricultural practitioners can go through and change their mindset and rethink their activities.<< Implementation >>In order to contribute to modernization at the programs and courses offered at the Faculties of Agriculture, as well as the promotion of the Circular Agriculture, SKILLS project planned a set of project activities as: project meetings, project results, dissemination, national webinars, E1 media event.All pProject activities are aimed at and tailored according to the needs of the target group such as students, ag producers, potential future students, policy makers, researchers, development practitioners, as well skilled as unskilled other members of vulnerable groups. For successful implementation of SKILLS project, the following concrete project activities are foreseen: 1) Organization of five transnational meetings for the project partners during which the project results will be elaborated, discussed, coordinated, and implemented. 2) 5 project results: PR1. Baseline study in typology of agricultural profilesPR2. Module in green skillsPR3. Agri-Lingua Practicum PR4. Tool-kit in agro-food productionPR5. Digital course in Circular Agriculture3) 10 national webinars (digital training) based on the project results outcomes 4) E1 media event which is planed as a large scale media event to promote the SKILLS project activities, Erasmus+ program and to provide for networking among stakeholders in circular agriculture, sustainability, , but also HE and representatives in the ministries of education who are in charge with the monitoring and upgrade of the courses curricula.<< Results >>Expected results are :1. Created Baseline study in agricultural typology (PR1);2. Developed digital course in green skills (PR2);3. Created Agri-Lingua practicum (PR3)4. Creating a network and strengthening the synergy among agriculture stakeholders by widening their perspectives on application of green skills and soft skills in agriculture made possible with the developed training materials for green skills (PR2) and linguistic skills (PR3);5. Organizing national webinasr based on project results outcomes;6. Developed tourism based agro-production tool-kit (PR4);7. Created digital course in circular agriculture (PR5);8. Attracting higher number of fresh-comers at the Faculties of Agriculture;9. Increasing the skills of min. 1200 ag producers and CA stakeholders will be strengthened in the field of sustainable-green agriculture;9. Skills gap of ag producers hampering their income will be filled;10. Establishment of a strategic partnership between the participants of the consortium for sustainable exchange and development of good practices in HE and applying them in further developing the LLL programs in agriculture;11. Networking of and best practice sharing among students, agricultural stakeholders, academic staff and ag producers will be initiated through their participation in the webinars and the E1 media event as well as the dissemination activities;12. Strengthened cooperation between the ag producers and educators will be improved (business and academic axes);13. improved sustainable agriculture at the project consortium countries and beyond;14.Modernized higher education in the field of agriculture.Having been exposed to a range of research environments, different areas of food development and life in different countries, the academic staff and representatives for curricula development will be in a much better position to make informed decisions on their HE programs.

<< Background >>With a 90% deduction in tourist arrivals, it is expected that substantial revenue loss will affect around 85% of European hotels (EC 2020). As one in ten Europeans are employed in the tourism industry, this will have even further implications on unemployment rates and social services into the coming years. Research and previous surveys with small business owners in tourism, uncovered the impacts on daily operations, as hotel managers must implement and report health measures, while at the same time balance guest, staff and supplier needs. With the coronavirus pandemic persisting and tourism activity unlikely to return to 2019 levels for at least a few years, the priority challenges expected for the hotel industry include the need for health and safety management, revenue reductions, lack of liquidity and changing travel behaviour. When taking a closer look at the impacts of COVID-19 on GHG reduction efforts, an immediate effect on the mitigation of global emissions can be observed. However, a forthcoming rebound effect is expected due to increased need for energy and heating to extend the season, as well as generation of waste to implement health and safety regulations. Moreover, the lack of liquidity forces the hotel industry to put the implementation of GHG reduction measures on hold as health measures and keeping staff employed take priority. Hotel associations are, however, optimistic that if cost savings of GHG reduction measures and benefits for the brand image are properly promoted, the interest of hoteliers will be raised again. It is expected that the focus will be less on cost intensive GHG reduction measures, but rather on smaller, step-by-step investments and behavioural approaches.Despite the efforts by governments to support the recovery from the pandemic, the tourism industry experienced a strong decrease in investments compared to pre-crisis levels (EC 2020p). Considering the large share of the GDP that the tourism industry contributes in many European economies, it is crucial that additional efforts provide the industry with the tailored support needed for a sustainable recovery. Based on the stakeholder interviews and market analysis, a package with recommended initiatives to promote a green recovery of the hotel industry should be made available manly including short-term recommendations include trainings for hoteliers on behavioural and technical measures to create rapid cost effects and implement hygiene and safety regulations into their daily operations. This could also be accompanied by a step-by-step approach to facilitate the implementation of GHG reduction measures for hoteliers. In addition upskilling and the use of digital solutions can offer substantial assistance to small business owners in order to tranform their touristic product and service as a unique sustainable experience.<< Objectives >>The logic behind the SURE TO Tourism project is that such support instruments can also be developed so that they include both economic and environmental aspects in order to assist a green recovery of the hotel industry. (Opportunities for a green restart of the hotel industry arising from the COVID-19 pandemic ii development of new policies and instruments to support a green recovery).Small businesses within the tourism sector (which represent 80% of global tourism) are particularly vulnerable.The crisis is an opportunity to rethink how tourism interacts with our societies, other economic sectors and our natural resources and ecosystems; to measure and manage it better; to ensure a fair distribution of its benefits and to advance the transition towards a carbon neutral and resilient tourism economy. The period until the total recovery for the Tourism Sector, although a difficult and uncertain time, can also be seen as a preparatory period for transition to the updated face of Tourism. This recovery period offers an opportunity to adjust to the developments and trends in the industry that were already apparent before COVID-19, such as:- the growing interest in sustainable tourism, - digitisation of the tourism experience and- increased importance of authenticity and adaption to personal needs of travels. This project will focus on small Tourism businesses and the short and medium term measures that are able to support a green reopening of the tourism industry by contributing to:-A sustainable recovery-Achieving the GHG emission reduction targets of the Sustainable Development Goals (SDGs)-Introduction of Digital technologies and solutions -Development of the tourism product as a unique value and experience destinationThe short-term measures will include:- Trainings for hoteliers on behavioral and technical measures to create rapid cost effects and implement hygiene and safety regulations into their daily operations.- A series of themed training video courses/ webinars on how small Tourism Business can achieve a Sustainable recovery (Manage Waste minimization, Energy efficiency, Climate neutralization)- Step-by-step approach to facilitate the implementation of GHG reduction measures for hoteliers :- A Digital Guide to Zero Waste for Small Hotels- A Digital Guide on Developing a Green profile for your local community and your customers- Training for hoteliers in order to create awareness on low-cost GHG reduction potentials for employees and guests- Innovation best practices in the form of:- digital solutions for the tourism business and- development of the tourism product as a unique experience- development of the SURE To Tourism E-learning Platform - Implementation of platform- Hotel Awards to highlight and encourage sustainable initiatives and green practices by hotels which manage to recover from the pandemic crisis through the implementation of sustainable practicesThe main objective of SURE To Tourism is to address the training needs of tourism SMEs owners in key transversal skills based on new updated research, and strengthen their business activities in terms of economic social and environmental impact. SURE To Tourism is a EU partnership designed to develop core and innovative learning methods that best encourage sustainable recovery of the small tourism business , answering the need for education and training thanks to an innovative proposal based on participation and ICTs<< Implementation >>The activities framework of the project starts with the description of activities, outputs, and objectives, including associated indicators and means of verification. In its planning it has identified possible risks, in order to anticipate them and safegard the project's quality implementation. Implementation methodology includes: - Identification of project's needs- Plannig& design - Development - Testing - Mainstreaming Supporting activities mentioned within the managementsection of the application are: -A1: Project management (SWU): it will include major monitoring tools as described in the management section for the project technical and financial follow-up. This activity will involve all the partners and include the elaboration of reports to be sent to the National Agency. -A2: Quality evaluation (DIAS): under supervision of the project leader, it will include the quality plan and check, as described in the evaluation section, and in accordance with the stated qualitative and quantitative indicators. This activity will involve all the partners as well as external stakeholders invited to provide recommendations on the project implementation.Corrective measures might be applied to the intellectual outputs after the quality evaluation. -A3: Dissemination: Under supervision of FyG, it will include the dissemination strategy, its implementation and evaluation as well as application of corrective measures, as described in the dissemination and impact section. All the partners will be involved in this activity.FYG will be in charge of the website production and all partners will provide contents for the updates of this tool. It will include the participation to events, but not the organisation of specific events, which will be funded under Multipliers events item. -A4: Effective exploitation: under supervision of SWU, it will include a reflection for the long term exploitation strategy, sustainability and transferability of the project outputs. All the partners will work on the valorisation of the projectthanks to contacts with relevant networks and will engage discussion for continuing actions within the project field.Indeed, once the tool developed, the partnership is interested in its effective implementation, as it offers the perspective of a significant improvement of the service that they already offer to the target group. They engage to provide efforts for the real exploitation of the project outputs. As for the Project results, they will follow a logical chain of actions set up to achieve the final objectives. The methodology will be participative, as it will involve the targets groups, final users and stakeholders since the beginning of the project for the development of a tailor made product. The product will also be tested and evaluated by the targets themselves. The outputs will be progressives: the continuous evaluation of the work performed will lead to permanent improvement, according to the “Check and Act” principle. In addition, the tool will be open source and after the project ends, it will be open to further updates and new inputs. Finally, inaddition to dissemination, multiplier events will be organised to reinforce the visibility of the project, to explain the utility and application of its outcomes.<< Results >>Four main outputs will be developed during this project, a digital report (skill card) on tourism entrepreneurs skills needs, an online training course for sustainable recovery for Small and medium enteprises in Tourism sector and an innovative Online Interactive Tool for tourism enteprises which will contribute to their sustainable recovery. These products are expected to have a great impact on the project target group. Also, this project as set a series of indicators at short medium and long term to fix the objectives to be achieved.The following activities will be taking place along the 24 months of funding phase of the project:Project Results:PR1 - Digital Skill card Creation / Training Curriculum DevelopmentPR2 - Development, Istallation and Administration of eLearning PlatformPR3 - SU.RE to Tourism - Training packagePR4 - Development of Online Interactive Tools for Tourism Sector EnterprisesIn addition, one of the expected results of this project will be achieved in terms of involvement of target groups in multiplier events, and involvement of the partners themselves, as they will be the first to exploit the project products.Events:E1 – E6: National presentation of Project results.The results expected during the project and on its completion regarding the transversal activities are:-Project Roadmap, which will include the partnership agreement, detailed work plan (including information about project meetings, project activities and tasks), detailed description of the roles and responsibilities of each partner involved and listing of project indicators and impacts to be achieved;-Project Management Handbook which will compile all necessary management and reporting tools to be used by the partners, including templates for quarterly reporting, contacts from the Staff team allocated to the project, guidelines for management, administrative work and financial control;-Interim and Final Reports: following the format requested, the Interim and Final Reports will be written by the coordinator with the support from all partners and will be submitted to the National Agency.-Quality Management Plan, which will describe the quality-check procedures that will be implemented to ensure high quality of the project achievements (intellectual outputs namely) and consistency of the work performed within the project. It will also include a description of the actions that will be taken to guarantee the efficiency and quality of the project outcomes and procedures;-Coordination and Partnership Quality Reports will be tools for assessing and monitoring the quality of the project activities and results according to defined methodology and strategy;-Exploitation Plan, which will include the strategic statement, the IPR agreement and will provide the necessary support and guidance to support the follow up of the project.Last but not least, partners expect, thanks to this project, reinforce the cooperation started among the entities taking part in this project implementation. They wish to pursue the undertaken activities in the field of entrepreneurship training to enlarge their perspective to new targets and competences and share their expertise on business development at a wider scale.

"<< Background >>Covid-19 crisis impacted severely on tourism performance sector. According to Eurostat (2020) Tourism statistics - nights spent at tourist accommodation establishments ""In 2020 compared with 2019, 1.5 billion less nights (-52 %) were spent in EU tourist accommodation"". The reduction of nights spent is significant in participating countries with reduction percentages in nights spent at tourist accommodation (BG -53,1%, GR -55,8%, IT -68,5%, CY -76,1%, RO -60,3%). The tourism ecosystem covers a wide range of activities including: travel, transport, hotels, food, culture and contributes around the 10% of EU GDP (COM/2020/550 final.) and is particularly crucial for the participating countries, in which tourism sector contributes significantly in the GDP. Globally, according to the World Tourism Organisation (UNWTO) the Covid crisis impacted on 2020 with a loss of 60 to 80% compared to the 2019, and this create new challenges for the European framework for tourism Europe, the world’s No. 1 tourist destination (COM(2010) 352 final).An opportunity is offered - according to Eurostat (2020) - in domestic tourism, increased despite the crisis in Slovenia, Malta, and Cyprus. Domestic and proximity tourism represent an opportunity also for the achievement of sustainable and green goals related to the European Green Deal, with a special mention to the relaunch the proximity tourism and valorization of rural areas, which implies briefer and greener trips. Culinary tourism plays an important role in attracting people toward rural areas, and a modernization and valorization processes of food production and transformation companies is needed in order to impact positively on businesses, in line with “the Farm to Fork Strategy: for a fair healthy and environmentally” COM/2020/381 final at the core of the European Green Deal will encourage food security, sustainable food production, shift to healthy and sustainable diet, combating food frauds, and the promotion of sustainable diets (EUR-Lex - 52020DC0381 - EN - EUR-Lex (europa.eu). According to the World Food Travel Association, food and beverage expenses account for 15 to 35% of all tourism spending, contributing in the performance of rural area businesses (2017). And also, important reviewers have introduce much frequently aspects related to sustainability in their procedures, for example, The Michelin Guide introduced for 2021 the Green Star, awarding sustainable and green restaurants.The main target groups of our project are HoReCa SMEs and professionals in rural areas, VET centers and trainers. The ecological transformation and the priorities set by the European Green Deal can represent an important framework for the promotion of proximity, culinary and ecological tourism in the European Area. Anyhow, companies and workforce in rural areas and isolated places can access to dedicated trainings with more difficulty due to the distance and the lack of personalized content, really based on the needs and peculiarities at local level. Their limited access to dedicated training impacts also negatively on the economic performance, which represent an important resource, also for the employment of the population. Moreover, quantitative for needs analysis, whose goal is to collect data on big samples, rarely understand the specific peculiarities in rural areas, where the total number of HoReCa SMEs may be very limited. Our project will dedicate one project result in producing a Qualitative Needs Analysis Methodology suitable for understanding deeply the needs of the target groups in a tailor based banner, the needs analysis will be projected to be replicable, allowing experts and researchers to gather additional data.<< Objectives >>Our project have the goals of favoring culinary and proximity tourism through a set of flexible and digital results, translated in 7 languages (EN, IT, RO, BG, FR, TR, GR)1. Qualitative Needs Analysis for SMEs and NGOs involved in the promotion of the local territory through culinary and proximity tourism2. The Digital Course for the empowerment of culinary and proximity tourism3. International Open Network for Culinary and proximity TourismThe partnership will provide a flexible set of tools for supporting HoReCa SMEs in rural areas in increasing their capacity to favor Culinary and Proximity Tourism, according to rules and guidelines of the European Green Deal, through the provision of flexible VET courses in line with their needs, overcoming main barriers for the continuous access and engagement of these businesses in their continuous VET education. HoReCa SMEs in rural areas will benefit moreover of an international network for the promotion of culinary and proximity tourism, favoring an increased awareness of European Issues related to proximity, culinary and sustainable tourism.Moreover, we want to provide these tools to VET centers in order to stimulate them in replicating courses in culinary and proximity tourism, which will be supported by the provision of flexible VET digital materials, a model for the needs analysis, a clear definition of competences under ECVET for competences related to culinary and proximity tourism.Specifically, the partners will:1. be able to provide VET courses in the field of culinary and proximity tourism2. be able to support the population living in rural areas3. contribute in achieving their mission, which include relevant aspects of the project: the promotion of ecological attitudes and behaviour, the promotion of sustainable tourism,4. improve their network through effective cooperation with partners, associated partners, members target groups, organisations adopting the project’s results, companies in the field of tourism and associated partners5. improve their linguistic competences through an international cooperation6. increase their level of internationalization, through the implementation of activities in foreign countries7. improve their research competences in qualitative analysis, culinary and proximity tourism promotion<< Implementation >>We will implement the following activities:1) Management and monitoring: including production of plans and reports related to financial, activity, quality, sharing and promotion, risk activity2) Creation of an Impact study including indicators of impact, subdivided at local, regional, national, and international level3) Creation of 3 project's results (Qualitative Needs Analysis, MOOC, International Network)4) 3 Transnational Project Meetings (Marseille, Paphos, Sofia) including 3 brief workshops for the staff members5) 7 Multiplier events, with minimum participation of 350 people, in 7 countries6) Videorecording of the 7 multiplier eventsThe connection between projects activities and objectives can be summarized as follows The creation of the Qualitative Needs Analysis model included in R1 will ensure a re-usable model for qualitative analysis for SMEs in the touristic sectors, which will provide higher potential for rural areas to understand their real needs on the market and provide knowledge for the promotion of culinary and proximity tourism in rural areas. Through the exploitation of this result, VET centers will be also more able to determine the real training needs for SMEs in the touristic and hospitality sectors.The production of The Digital Course for the empowerment of culinary and proximity tourism (R2) will increase the knowledge of workers in the hospitality and tourism sectors, through a flexible tool, exploitable in any geographical location and adapting to the pace and time availability of the learner. The broad provision of educational materials connected, and exploitable in several modalities (presentation file, word, audio file, videolectures) will provide a flexible environment for learning, tailor based learning based on the needs analysis performed in R1. A wide and flexible set of learning materials can support strongly VET centers wanting to produce courses for the promotion of culinary and proximity tourism in rural areas, can use the educational materials produced in the course, or also integrate materials in blended versions, by offering a wide set of tools. The international network will provide an open strategy for companies located in rural areas in order to favor the exchange of good practices among members of the network (R3), through the use of this network, the users will increase their linguistic competences with interaction performed in English, favoring also a strategy for creating new and relevant content, performing peer support, and -The organizations will be able to provide VET courses in the field of culinary tourism-The organizations will be able to support the population living in rural areas-NGOs and Organization will contribute in achieving their mission, which include relevant aspects of the project: the promotion of ecological attitudes and behaviour, the promotion of ecological tourism, favoring gender equality, etc-The organizations will improve their network through an effective cooperation with partners, associated partners, members target groups, organisations adopting the project’s results, companies in the field of tourism and associated partners-The organization will improve their linguistic competences through an international cooperation-The organizations will increase their level of internationalization, through the implementation of activities in foreign countries.<< Results >>“The European Network for the Promotion of Culinary and Proximity Tourism in Rural Areas” will determine several tangible digital results which can help all members of the target groups in the promotion of culinary tourism. All brief workshops held during the transnational project meeting and the multiplier events will be videorecorded, edited and uploaded in the official website of the project in order to be re-exploitated by the members of the target groups. The official website of the project will be kept open also after the project’s lifetime ensuring proper sharing and dissemination materials of project’s materials and extension of the impact to members of the target group. Project results 1) A transnational research for the needs analysis and operative guidelines for VET courses providers – including an operational approach, in 80 members of the target groups, with expected exploitation by 500 participants 2) The Digital Online Course, with 8 modules, and a model of competences using the ECVET terminology, piloted in 80 participants, with expected final participation of 1000 participants 3) The International Open Network for the Promotion of Culinary and Proximity Tourism, with at least 300 users registrationOther tangible results 1) Educational materials of the brief workshop implemented during the First Transnational Project Meeting “The promotion of culinary and proximity tourism through ethical marketing”2) Educational materials of the brief workshop implemented during the Second Transnational Project Meeting “Culinary strategies for the reduction of Food Waste”3) Educational materials of the brief workshop implemented during the Third Transnational Project Meeting “Social responsibility”Official website of the project - 24 articlesOfficial Facebook Page of the project - 24 posts E-mail campaign based on existing e-mail database of 100.000 people and a strategy for creating a newsletter database related to the projectManagement Plan and reportsQuality Plan and reportsDissemination Plan and reportsRisk Plan and reportsImpact Study 1 Sustainability plan Implementation of 7 multiplier events including at least 350 participants 7 Educational Materials used during the sharing and promotion events7 Educational Materials used during the multiplier event7 Videorecordings of the multiplier eventThe Sustainability plan will guarantee the maintenance and extension of all project's results also after the project's lifetime"

<< Objectives >>This partnership, building on a cross-sectoral cooperation among Organizations active in education and lifelong learning, game-solutions for education and inclusion, environmental sustainability, entrepreneurship and employment, tourism development, art creation and promotion, aims to the exchange of good practices, in the field of adult education, as regards the activation and accession of the resilience literacy as the capacity of people to creatively adapt, using art and culture<< Implementation >>Project management and coordinationResearch and needs assessmentTransnational Project Meetings and exchange of good practiceinformation, promotion and sharing of project results (e.g. brochures, leaflets, web information<< Results >>This partnership, building on a cross-sectoral cooperation among Organizations active in education and lifelong learning, game-solutions for education and inclusion, environmental sustainability, entrepreneurship and employment, tourism development, art creation and promotion, aims to the exchange of good practices, in the field of adult education, as regards the activation and accession of the resilience literacyas the capacity of people to creatively adapt, using art and culture

<< Objectives >>The Project aims to promote innovative learning and teaching practices to address the new societal challenges derived from the digital age by supporting the design and the development of more student-center learning outcomes and curricula that reduce the mismatch between skills supply and demand relevant to the new remote work environment. Particular attention will be given to promote access by under-represented groups.<< Implementation >>Project management and Quality assurance , Communication and dissemination activities , Peer to peer activity by the Service Design Methodology, Methodological framework for Learning by doing activity, Methodological framework for Learning by doing activity,; an ICT Infrastructure supporting Remote or Blended learning activities; Organizing and assessment of 80 remote intership; Stimulating virtual collaboration and communication among students, university teachers and company representatives.<< Results >>The key results is the Learning/Teaching Hub, a digital environment supporting the design, management and assessment of remote internship programs.The expected outputs are: 6 meeting, 3 Service Design Living and Collaborating Laboratories , 16 deliverables, N.1 Handbook for the use of the PREVIEW HUB N.4 MoU to transfer PREVIEW Learning/Teaching HUB outside the Consortium , 5 MOOC, A Dissemination and Communication plan, Project website, social media pages, interim and final Reports.