Zero waste power in HoReCa

<< Background >>Zero waste power project is a part of a solution to the urgent environmental pollution problem.Project Zero waste power in the HoReCa sector focuses on the zero waste VET catering educationand at the same time on a business model. It produces tools for enhanced learning about Zero wastesubject and business transformation model. It connects VET catering education with businessexperience.The main focus is implementing standards of zero waste solution in VET education and cateringbusiness through the usage of social media and new digital tools.During the project, Zero waste practice and standards will be created - digital learning tool,curriculum, media learning environment, and zero waste evaluation tool.Due to the world climate crisis European environmental strategies are developing and searching forurgent and concrete actions. One of those actions is creating business zero waste standards indifferent parts of human activities. World policy strategies about climate changes are pointing theneed for more action in the business field.At the moment students around (School Strike 4 Climate) the world is gathering for the same cause -immediate environmental protection act. This project directly responds to their quest and providesthem tools for action on such an important subject. As students are this project aimed population weestimate they will continue to use gained knowledge and tools at work field as a chef, managers ofhotels and catering facilities and to establish the zero waste impact on the work field.For this reason, these project results are benefiting for all society and a sustainable future.<< Objectives >>The objective of this project is to strengthen and broaden catering education to meet the needs ofsociety and the environment. The purpose is to find an answer to the question of what needs to bedone to minimize the waste in the HoReCa sector. The more concrete aim is to develop specificprocedures to meet the needs of HoReCa sector to become Zero waste sector.The objective of this project is helping VET students by creating an IT Digital Training for sustainablesolutions in the HoReCa sector with the goal of environmental conservation. Also, this tools is meantfor use in the work process in the kitchen and hotels. We wanted to create learning tools and new Zero wastestandards in the transformation process to zero waste solution business model.The achievements exceeding the initial expectations were Zero waste materials adapted for the integration and implementation within the curriculum of SŠGT Celje-the topics and texts from the Zerowaste curriculum and e-book were selected and adapted so that they fit into the curriculum of our school. This means that they were not only implemented during the pilot testing but will remain integrated as an updated part of the school's curriculum. Materials integrated into the subjects cooking and nutrition were translated into Slovenian, too.The curriculum has been translated and adapted into the Croatian language, so that it can be more easily applied for interested users.At the Slava Raškaj Center, the zero Waste curriculum is implemented through an extracurricular project activity, which continues to be implemented through the new Zero Waste Catering Lab project for catering students.Project with its learning/evaluating tools also focuses on students with fewer possibilities in VETeducation system by giving support and individualized approach to a specific group of students.In order for VET education in the HoReCa sector to be more compatible with labor market needs andcommunity environmental needs, we have focused on creating new tools and content that willenhance the process of change in the waste management business strategy.<< Implementation >>Main activities in project and connection with the project objectives and results:1. Curriculum design for implementing specific procedures for waste management in HoReCa sector- the curriculum contains knowledge and specific instructions on how to organize work in acatering facility in a way that protects the environment based on zero waste standards. Afteracquiring knowledge from the curriculum, students are able to apply the same in their futureprofessional work.2. Designing digital learning tools based on curriculum – aim is to support learning throughpersonalised learning pathways and use of ICT tools - The outcome of this activity is a digitaltool, available for easier learning and learning for both students and for a broader circle of interestedpersonnel from the HoReCa sector, such as catering facilities and hotels, chefs, confectioners, andfood-related stakeholders. This is an excellent tool also for informal learning and vocational trainingand lifelong learning for hospitality professionals who have completed vocational education but stillwant to modernize and learn new applicable knowledge.3. Evaluation tool - creating IT zero waste standard tool, certificating and recognizing competenceaccording to minimum requirements and minimum zero waste quality standards in HoReCa sectorThe purpose of this tool to estimate the Zero Waste standard of catering facilities and to inform thecaterer of the current level of their catering business in relation to the desired Zero Waste standard. Itwill also be an incentive for the caterer's activation to start changing their business and to inform hisguests and the local community about it.He thus becomes a socially responsible entrepreneur who responsibly leads and manages hiscatering business. The tool will be able to use for self-assessment, and also it is possible for studentsto use this tool and evaluate catering facilities during LTT activities.In the activities of dissemination and promotion of project results, special emphasis is placed onall the stakeholders who are actively involved in project activity and who use the Zero WasteStandard Assessment Tools. With this activities project will have long term impact on a wider rangeof stakeholders in environmental protection, as it is a goal of this project.4. Learning through practice– zero waste professional learning experience for catering students - Intimes when young people are increasingly aware that the quality of their life is threatened in the futuredue to climate change, their awareness and desire for concrete activities are growing. Therefore, inour project, we had LTT activities for young VET catering students from three partnerorganizations in different EU countries to research the level of Zero Waste standard in variouscatering facilities. Also, they will be able to be disseminators of new knowledge andskills and initiators of positive changes in the work environment with the long-term goal of rescuingour planet and creating a healthy future.5.Social media in education - use of social media (Facebook, Instagram, blogs..) in presenting anidea and learning subjects of Zero waste -The students of the VET schools involved in the project were educated to present subjects of zerowaste on social media. With the guidance of their mentors, students are able to apply createdcontent and to post it on social networks (Instagram, Facebook, blogs). Also, there is a webpage created. It contains all intellectual output material with a direct link to all social media tools inthe project.This is an excellent model of dissemination since young people are easy to connect through socialnetworks Also, project activities were:5.ADMINISTRATION6.QUALITY MANAGEMENT AND EVALUATION7.DISSEMINATION AND EVALUATION8.DISSEMINATION<< Results >>1. Curriculum design for implementing specific procedures for waste management in HoReCa sector- the curriculum contains knowledge and specific instructions on how to organize work in acatering facility in a way that protects the environment based on zero waste standards. Afteracquiring knowledge from the curriculum, students will be able to apply the same in their futureprofessional work.2. Digital learning tools based on curriculum – aim is to support learning throughpersonalised learning pathways and use of ICT tools - The outcome of this activity will be a digitaltool, available for easier learning and learning for both students and for a broader circle of interestedpersonnel from the HoReCa sector, such as catering facilities and hotels, chefs, confectioners, andfood-related stakeholders. This is an excellent tool also for informal learning and vocational trainingand lifelong learning for hospitality professionals who have completed vocational education but stillwant to modernize and learn new applicable knowledge.3. Evaluation tool - creating IT zero waste standard tool, certificating and recognizing competenceaccording to minimum requirements and minimum zero waste quality standards in HoReCa sectorThe purpose of this tool to estimate the Zero Waste standard of catering facilities and to inform thecaterer of the current level of their catering business in relation to the desired Zero Waste standard. Itwill also be an incentive for the caterer's activation to start changing their business and to inform hisguests and the local community about it.He thus becomes a socially responsible entrepreneur who responsibly leads and manages hiscatering business. The tool will be able to use for self-assessment, and also it is possible for studentsto use this tool and evaluate catering facilities during LTT activities.