"<< Objectives >>Training at least 40 disadvantaged people in each country by promoting their occupational inclusion, but above all marking the first step towards a sustainable supply chain by focusing on a new professional figure (heterogeneous, horizontal, multi-tasking and transversal) and on a new food culture based on economic, social and environmental sustainability. The most underprivileged trigger a cultural change in the agri-food sector, through work, towards the SDGs of the 2030 Agenda.<< Implementation >>4 training courses in each country and the labour inclusion of fragile subjects in social and profit enterprises. Raise awareness on the concept of sustainable supply chain starting from concrete aspects linked to work and enterprise; scientifically promote the ECO CHEF model starting from the communities and social networks of the partners. Relaunch the implementation of a sustainable supply chain in other areas (tourism, mobility) starting from the results and the project network activated.<< Results >>At least 40 disadvantaged people trained in each country as ECO CHEF ""team"", at least 40 actors involved (enterprises, schools, public/private bodies), job placement for at least 50% of the trained people, 1 network of sustainable supply chain enterprises formed by at least 10 enterprises in each country, at least 1 study/thesis on the new model, re-launch at the end of the project of at least 2 sustainable supply chains, dissemination of results in at least 3 other EU countries."