Green Fork

<< Background >>Project Green Fork aims to tackle unhealthy dietary habits, food wastage, unsustainable kitchen practices, and a lack of knowledge about eco-friendly cooking among young culinary enthusiasts. Our partners, experienced in engaging with youth in VET programs and activities, are ready to enrich this initiative. The project's goals include enhancing understanding of food sustainability, raising awareness about food loss and waste, creating tools and training for green cooking, empowering youth to advocate for green skills, facilitating access to supporting organizations, fostering a network for collaborative efforts on sustainability, and evaluating the impact of these actions to inform stakeholders. This comprehensive approach seeks to make a significant contribution to food sustainability and educate the younger generation on the importance of green practices in the culinary field.<< Objectives >>The main objective of the project was- to encourage youth in learning green skills through adequate training of professionals and volunteersSpecific objectives of the project were:- Train professionals and volunteers to develop green skills in cooking- Encourage and promote green cooking in small restaurants, youth events, schools and at home- Organise Green Cooking Camps to foster learning from partner country- Organise an effective awareness raising campaign on the importance of green skills including cooking- Use the networking effect on local level among participants and local companies to improve self-employment oremployability- Develop a network of diverse stakeholders (private and public companies, NGOs, public institutions, unions) in order towork together on this topic<< Implementation >>To fulfill these goals we did 3 learning teaching traning activities (LTTA) and online and in person workshops. LTTAs were organized in Italy in November 2022, Macedonia in April 2023 and finally in Slovakia in October 2023, followed by Final conference in Bulgaria in December 2023. Participants of these week-long activities received training in Green skills in cooking in respective countries, with focus on local cuisine and ingredients that included a lot of practical experience. They also had discussed, exchanged best practice and took part in games and cultural program in order to promote each partner's country. Partners also implemented training activities online and on site for local participants, a shortened version of the training in connection with introduction into green skills in cooking, tips for youth and sharing experience of young people that attended the LTTAs. << Results >>49 international youth participants professionals and volunteers trained in transnational training (LTTAs) in green cooking in presence and in local on line trainings (44 more participants). A transnational network GREEN FORK of diverse partners and stakeholders was created thanks to involvement of 8 coordinators and 4 experts that joined the activities and meetings. Regards to the participants were:- improved knowledge in food sustainability and food loss and waste management;- improved competences of delivering training and support to youth in the restaurant and catering businesses;- stronger green skills and shares values.Regards to the partners:- increased capacity for working with participants at transnational level;- increased positive image among stakeholders at local, national and transnational level.Newcomer partners had an Erasmus program with strong impact. They incorporated new practices in their work. Coordinating staff improved their management skills.We prepared Infographics what are Green skills in cooking, Tips for youth and proposed methodology for green skills in cooking training. Active involvement of youth in cultural exchange, video capture and editing, creating collages with green national recipes.