<< Background >>The fight against climate change can start on our plate. Depending on our choices, we can reduce the environmental impact of mass agriculture, industrial fisheries and cattle breeding, known to be some of the most polluting industries and leading to a very serious problem: food waste. Just focusing on industrial fisheries, as an example, millions of people in food-deficit countries could have avoided malnutrition if fisheries were not overexploited and local resources unfairly allocated. We are currently wasting protein that would be enough for an additional 72 million people a year, because fisheries are not being managed for the long term. The European Commission shares the same concerns that drive this consortium, and it aims to cut food waste by half by proposing legally binding targets across the EU by 2023. Within the scope of food sustainability, FAO has presented five main axes to develop the theme: 1. Improve resource use efficiency; 2. Take direct action to conserve, protect and enhance natural resources; 3. Protect rural livelihoods and improve equity and social well-being; 4. improve the resilience of people, communities and ecosystems, especially to climate change and market volatility; 5. promote good governance for improved sustainability of natural and human systems. The environment is not the only beneficiary in need of a more sustainable diet. Humans are on the same end: in 2017, one out of five deaths in the EU were attributable to unhealthy diets. A healthy, plant-based diet reduces the risk of life-threatening diseases and the environmental impact of our food system. A growing no. of people have noticed this and have embarked on a journey towards a healthier, environmental-friendly lifestyle – this translates to a demand for organic produce, less animal protein, zero-waste cooking and greener restaurants.The VET-ECOoking project parts from these needs and is committed to improving the environment through sustainable cooking. It will bridge a gap existent in the VET courses in the Cooking field, by developing a training module about sustainable cooking directed at VET trainees. This project will, then, address four main needs: the environmental need to reduce food waste; the human need to have a healthier diet; the labour-market need for qualified professionals in the area of sustainable cooking; and the VET need to innovate and update its Cooking curricula to fit the most recent standards.<< Objectives >>This project aims at developing a training module about sustainable cooking to be included in the national curricula for Cooking VET courses. The rationale behind VET-ECOoking is that all cooking professionals will be better equipped and prepared to deal with issues such as the impact of mass production on both humans and the planet, as enhancers of the gastronomic experience. Currently, EU member-states are lacking efficient VET offers concerning the provision of sustainable cooking skills. It is therefore important to upgrade the qualifications and abilities of future cooking professionals, so that these professionals can deliver their service in appropriate ways, respecting not only the diversity of customers’ needs but also specific requirements related to different cuisines and necessary adaptations. With suitable training, such as the one that VET-ECOoking will offer, future cooking professionals, currently attending VET education, can serve everyone delicious, sustainable food, regardless of the client’s lifestyle. To summarize, our goals are:-To create a training module on “Sustainable Cooking” for VET students in the field of cooking;-Develop hard and soft skills of VET students to prepare sustainable, high-quality gastronomy and raise awareness for the importance of fighting climate change;-Better prepare the VET students to address the challenges at the workplace, with a focus on the greener dietary options;-Increase the notoriety of VET in the field of cooking;-Use cooking as a departure point to raise awareness for the sustainable development goals (namely no.s 2, 3, 6 and 12).<< Implementation >>The following activities are going to be implemented to reach the project’s objectives:- Benchmarking of existing curricula on sustainable cooking and other relevant related content in 4 countries;- 100 Interviews to experts in VET Training, Environmental Sustainability and Gastronomy Industry;- 4 Roundtables with 12 experts in VET Training, Environmental Sustainability and Gastronomy Industry;- 20 Good Practices on Sustainable Cooking;- Production of 4 national and 1 global report on “State of the Art and Good Practices concerning Sustainable Cooking”;- Definition of the Curricula for VET Cooking Courses on “Sustainable Cooking”;- Creation of a VET module on Sustainable Cooking to be integrated into VET courses of Gastronomy;- Elaboration of a training platform with the contents and the resources of the module;- 12 Evaluation and Validation Meetings with 36 experts in VET Training, Environmental Sustainability and Gastronomy Industry;- Platform’s functionality and usability tests with at least 40 interested persons;- Pilot test with 8 trainers and 80 trainees;- Online show-cooking activity with trainers and trainees from all the countries;- 7 Multiplier Events and 1 Final Conference (total: 170 participants);- Creation of a Final Publication: “Promoting Sustainable Cooking to fight for a better World”.<< Results >>Main results:- 4 National and 1 Global report: “State of the Art and Good Practices concerning Sustainable Cooking” (available in 4 languages);- 1 VET module on Sustainable Cooking to be integrated into VET courses of Gastronomy (available in 4 languages);- 1 Training platform with the contents and the resources of the module (available in 4 languages);- 1 Final publication: “Promoting Sustainable Cooking to fight for a better World” (available in 4 languages).Operational results:- Project Management Handbook;- Interim and Final Reports;- Quality Management Plan;- Quality Reports;- Communication, Dissemination and Exploitation Plan;- Dissemination reports.Transversal results:- Development of professional and soft skills of VET trainees for their better integration in the labour market;- Dissemination of good practices in the field of sustainable cooking;- Awareness-raising for the problem of food waste and overconsumption of resources;- Increasing the attractiveness of VET courses in gastronomy due to its update and innovative methods;- Bridging the gap between the needs of the labour market and the VET offer;- Fighting climate change through simple changes in food habits.