NOTE: “chef” is used for the colloquial “cook”, “executive chef” for the colloquial “kitchen manager”Context/Background:An average large-scale kitchen in the communal catering (schools, staff restaurants, hospitals, nursing homes etc) in the project countries processes annually approx. 200 t of food corresponding to ca. 700 menu meals daily. E.g. in Germany, 18 million citizens depend daily on the communal catering, in Austria 2.5 million, in Italy 5,5 million, in Czechia 1.63 million alone in the schools. In monetary terms, alone for Italy, this equals an annual turnover of 6 billion Euro.This immense turnover of food, together with the ensuing waste amounts and energy consumption, calls for maximal resource efficiency in public large-scale kitchens and its proper outward communication. However, executive chefs and chefs of public large-scale kitchens are currently not or hardly at all trained in sustainable foods use and menu design, waste prevention, energy efficiency and communication&marketing.Objective:To design a training (training materials and training concept) for ex-cathedra teaching and self-study for executive chefs and chefs in public large-scale kitchens in Foods Use, Sustainable Menu Design, Waste Prevention, Energy, Communication&Marketing, in English, German, Czech, ItalianPartners:All 4 partners have long experience in training and implementing innovative projects with large-scale kitchens regarding the 5 Modules. Their specific expertise is:AT/lead: Ressourcen Management Agentur (RMA): energy efficiency, waste prevention, sustainable foods use, sustainable menu designCZ: University of South Bohemia-Faculty of Agriculture: organic farming, organic foods use and value chains, sustainable menu design, school large-scale kitchensDE: Thüringer Ökoherz eV: sustainable lifestyle in terms of foods use, strengthening of ecological agriculture and organic foodIT: Associazione Italiana Agricolture Biologica (AIAB)-Liguria: organic foods use, PR with administration and general public on organic farming, communication, marketing, school&kindergarten kitchensActivities:1.Drafting curricula for vocational training of chefs and executive chefs in energy efficiency, waste prevention, foods use, sustainable menu, communication&marketing in public large-scale kitchens (IO1)2.Workshop design & test (IO2): development of a training concept and testing IO1 and the training concept3.Translation of the English IO1 into the 3 national languages: German, Italian, Czech4.Adjustment of IO1 to the national specifics of the project countries5.Expert consultations to ensure the training quality6.Incorporation of the experts’ feedback into IO1 after items 2 and 5, finalisation of the workshop design7.Dissemination of the training among target groups, stakeholders, multipliers8.Ensuring sustainability of the training after project conclusion9.Ongoing contact to the national authorities towards a certification of the training within EQF/NQFResults:The achieved results consist of:•IO1: 1728 slides, 888 pages script, 1289 pages handbook, 446 pages training folder for the 5 Modules; extra checklist (Energy, but applicable to all Modules); all in English and for Austria, Germany, Czechia, Italy•IO2: a training concept and implementation guide in 4 languages (EN/DE/IT/CZ)•2 brochures, 4 newsletters per country, info flyer•8 information events; extra events: 1 Austria, 4 Italy•3 expert meetings (Austria, Italy, Czechia), 5 expert consultations (Germany); extra expert/dissemination meetings: 1 (7 participants) and 8 expert consultations Austria, 5 Czechia•LOIs by multiplying users for implementing the training: 5 Austria, 2 Germany, 1 Italy, 4 CzechiaLonger-term Benefits/Impact:These benefits and impact form 3 categories:Educational:In view of the lifelong learning principle, the key staff of pubic large-scale kitchens, executive chefs and chefs, are enabled to acquire knowledge, skills and competences upgrading their professional value and improving their position at work or at the labour market.Environmental:Ecological benefits by applying the new knowledge in large-scale kitchens are: reduced food waste by 20-30%; reduced other waste through prevention: by 10-20%; reduced CO2 emissions by energy saving, using local and organic foods and fresh cooking instead of convenience products: by ca.30%.Socio-Economic:Positive economic effects after implementation of the training in large-scale kitchens are reduced waste disposal costs: up to 10-20%, energy costs: by 10%. Up to 75% monetary savings are achievable through freshly prepared meals instead of using convenience products or cook&chill, with better food quality. Strengthened local value chains by use of local produce/labour is another benefit of long-term effect. Also, marketing activities can bring 10-15% new customers approving of and loyal to such measures, and thus ensure the sustainability of these public large-scale kitchens.