‘Zero waste chefs' una propuesta para las cocinas del futuro

"<< Objectives >>1: Environmental training for teachers and students in the field of 'Kitchen of use' so that they can implement it in the future. 2: Incorporation of environmental contents in the academic itinerary of the training cycles of Cooking and Services through an educational project that works on food preservation techniques.3: Enable the tools generated during the project to be replicated in European educational centres through the creation of a good practice guide.<< Implementation >>1- Management and Quality Assurance Plan2- Co-creation: Training workshops for teachers.3- ""Zero Waste Kitchen"" pilot project4- Elaboration of the guide ""Zero Waste"".5- Dissemination and Promotion<< Results >>4 main results have been defined:1- Increased quantity and quality of information on food waste reduction.2- Generation of materials that can diagnose the needs to reduce food waste.3- The design of a methodology and lines of action adjusted to the needs of the educational community and interested parties.4- Generation of a good practice guide that is accessible to European educational communities"