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HoReCa Zero Waste: Enhancing the access to OERs and greening the curricula
FunderEuropean Commission
Funder Contribution €337,041.00
Funded underERASMUS+ | Partnerships for cooperation and exchanges of practices | Cooperation partnerships in vocational education and training
Project code2021-1-BG01-KA220-VET-000033346
Open Access mandatePublications: NoResearch data: No
Identifiers
Description
"<< Background >>Food waste has a huge economic, social, and environmental impact. Every year, nearly 59 million tonnes of food waste are generated in the EU (131 kg per capita). This represents a loss of €132 billion. The European strategic documents of recent years change the philosophy and approach to waste, and more specifically propose a transition from ecological waste management as a key factor for the protection of the environment and human health, to a policy of preventing its formation and its inclusion in the economic cycle, based on a ""circular economy"".Based on the EU Circular Economy Action Plan, we believe that awareness is the first step to tackle the problem, and skills and competences to prevent waste become extremely important.Carrying out activities in the field of professional education and training, we found that there is a lack of information and educational content on methods to optimize the use and storage of food, as well as on the importance of reducing food waste.With the implementation of the project, we respond to these needs by providing new educational resources and promoting the acquisition of green skills in the HoReCa sector, in response to target 12.3 for sustainable development.<< Objectives >>The project focuses on education to prevent food waste in the HoReCa sector, incl. the application of innovative training methods, through the digitization of the training content for the professions ""Cook"" and ""Waiter"" and the development of new training modules for the prevention of food waste.With the implementation of the project, we wanted to achieve the following specific goals:- provision of accessible education and training programs, in line with individual needs and expectations through the use of participatory approaches and ICT-based methodologies- Providing of modern and dynamic, committed and professional environment inside the HoReCa businesses: ready to integrate good practices and new methods into daily activities;- open to synergies with organisations active in HoReCa training; strategic planning of professional development for staff in line with individual needs and organizational objectives;- enhancing cooperation in the field of VET at the EU level through building a European Network for the adoption of more green skills in the HoReCa sector in response to the Sustainable Development Goal 12.3 target.<< Implementation >>The project focuses on food waste prevention education in the HoReCa sector and at the same time on a business model. It is targeted at various tourism stakeholders: hotels, restaurants, social partners, vocational education and training centers.The following activities were implemented during the project:1. Project management - planning, implementation and monitoring of the project based on cooperation between project partners2. Implementation activities – joint development of the project results within the partnership, contribution of each partner with specific qualifications and experience to achieve the project objectives.3. Activities for sharing and promotion: 5 national information days aimed at sharing, explaining and popularizing the results of the project have been organized.<< Results >>During the project, 5 intellectual products were created: (1) a methodology for adapting educational content in a digital environment; (2) Open educational resources have been created for the prevention of food waste - including written and video content; (3) Software has been developed - a module for trainers and mentors, including options for testing and adding files and training materials; (4) Software has been developed - a module for learners, including networking, learning, discussion, etc.; (5) An EU network has been established to prevent food waste in HoReCa.Other results achieved:- Improved collaboration between education and business, lifelong learning encouraged.- Carried out cooperation and exchange, contributing to the organizational development of the participating partners.- Created opportunities to influence the creation of better competences that are directly used for current or future occupations and the adoption of more circular economy solutions.- Conditions have been created for learning in a digital environment, which ensures the continuity of the learning process."
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"<< Background >>Food waste has a huge economic, social, and environmental impact. Every year, nearly 59 million tonnes of food waste are generated in the EU (131 kg per capita). This represents a loss of €132 billion. The European strategic documents of recent years change the philosophy and approach to waste, and more specifically propose a transition from ecological waste management as a key factor for the protection of the environment and human health, to a policy of preventing its formation and its inclusion in the economic cycle, based on a ""circular economy"".Based on the EU Circular Economy Action Plan, we believe that awareness is the first step to tackle the problem, and skills and competences to prevent waste become extremely important.Carrying out activities in the field of professional education and training, we found that there is a lack of information and educational content on methods to optimize the use and storage of food, as well as on the importance of reducing food waste.With the implementation of the project, we respond to these needs by providing new educational resources and promoting the acquisition of green skills in the HoReCa sector, in response to target 12.3 for sustainable development.<< Objectives >>The project focuses on education to prevent food waste in the HoReCa sector, incl. the application of innovative training methods, through the digitization of the training content for the professions ""Cook"" and ""Waiter"" and the development of new training modules for the prevention of food waste.With the implementation of the project, we wanted to achieve the following specific goals:- provision of accessible education and training programs, in line with individual needs and expectations through the use of participatory approaches and ICT-based methodologies- Providing of modern and dynamic, committed and professional environment inside the HoReCa businesses: ready to integrate good practices and new methods into daily activities;- open to synergies with organisations active in HoReCa training; strategic planning of professional development for staff in line with individual needs and organizational objectives;- enhancing cooperation in the field of VET at the EU level through building a European Network for the adoption of more green skills in the HoReCa sector in response to the Sustainable Development Goal 12.3 target.<< Implementation >>The project focuses on food waste prevention education in the HoReCa sector and at the same time on a business model. It is targeted at various tourism stakeholders: hotels, restaurants, social partners, vocational education and training centers.The following activities were implemented during the project:1. Project management - planning, implementation and monitoring of the project based on cooperation between project partners2. Implementation activities – joint development of the project results within the partnership, contribution of each partner with specific qualifications and experience to achieve the project objectives.3. Activities for sharing and promotion: 5 national information days aimed at sharing, explaining and popularizing the results of the project have been organized.<< Results >>During the project, 5 intellectual products were created: (1) a methodology for adapting educational content in a digital environment; (2) Open educational resources have been created for the prevention of food waste - including written and video content; (3) Software has been developed - a module for trainers and mentors, including options for testing and adding files and training materials; (4) Software has been developed - a module for learners, including networking, learning, discussion, etc.; (5) An EU network has been established to prevent food waste in HoReCa.Other results achieved:- Improved collaboration between education and business, lifelong learning encouraged.- Carried out cooperation and exchange, contributing to the organizational development of the participating partners.- Created opportunities to influence the creation of better competences that are directly used for current or future occupations and the adoption of more circular economy solutions.- Conditions have been created for learning in a digital environment, which ensures the continuity of the learning process."
