At the Lycée Jessé de Forest, we have been working with the five other partners - Galway International Hotel School (GMIT, Galway, Republic of Ireland), OTHER PARTNERS, and Kosovo (associate partner with its own funding to contribute to this partnership) - for several years. Each institution provides various training courses (and thus certification) in hotel and catering that are more or less developed and depend on specific skills and expertise. The proposed partnership will ensure the further development of such courses. As coordinator, we wanted to include institutions from countries that represent a diverse Europe to investigate how to improve social inclusion through culinary education, taking into account the availability and production of healthy meals using local and affordable produce. The institutions are located in peripheral European regions and/or in countries that apply for such partnerships to promote social inclusion and thus employability. Kosovo is an associate partner that is not currently an Erasmus approved country but the Kosovo institution wants to collaborate in the partnership as vocational training in hotel and catering and employability for Kosovo nationals need to be developed. During the planned mobilities (Mobility 1 will take place in France in September 2018 to launch the partnership; Mobilities 2-6 will take place as follow: Ireland October, 2018; Spain February 2018; France April 2019; Macedonia November 2019; Bulgaria, April 2020; Mobility 7 will take place in Ireland in May-June 2020 to review and process further funding applications), the partners will meet to observe, analyse and share with each other on (i) the different training and certification systems (focusing on social inclusion), and (ii) the students and teachers' culinary habits and practices. The partners adopt varied techniques and diverse cultural and linguistic usage. To analyse such diverse data, grounded theory will be adopted. Grounded theory allows to collect, codify, categorise, and link data together. Through such an analysis, a mapping exercise of the different systems - training and certification - will be undertaken. All the data will then be gathered to develop menus targeted to promote healthy culinary habits depending on the budged and produces available to the participants of each partner. The items of the menus will be produced and served to customers (students and teachers in each institution), a feedback session will take place to develop inclusive teaching and learning resources (technical, linguistic, intercultural and management). The data and resources developed will be uploaded for the general and specific public (teachers, researchers, lecturers, students, professionals). In addition, the results of this partnership will be disseminated during seminars/webinars at international conferences (e.g., Franco-Irish Forum for the Culinary Arts, Hospitality, and Tourism 2020 which takes place at the same time as the final mobility in Ireland) to target professionals in the industry (teachers/lecturers and restaurant staff). Publications are also planned in academic journals (e.g., Journal of Tourism, Hospitality and Culinary Arts) and on the Internet to provide access to teaching resources to the wider public (www.pearltrees.com). Finally, this partnership will enable the five partners and the associate partner to develop a sustainable European network to share their practice and reflections on social inclusion in the long term. It will also ensure that the partners gain visibility and raise their profiles through the activities undertaken. Completing this partnership will allow the partners to continue working together in future. The partners are planning on following this partnership with for further funding applications (innovation grant and 'school to school' funding).