Context/background of the projectThe instigators of the SFOFR partnership were motivated to come together to development an Erasmus + Strategic Partnership to enable integrated action among entrepreneurship VET providers and wider economic development stakeholders to deliver high quality and support which enables street food entrepreneurs to grow professionally and contribute more fully to regional economic development. The street food sector is growing fast: with thousands of new street food businesses emerging every year in the UK alone with partners witnessing rising demand for support from young entrepreneurs. The UK government strategy Food 2030 establishes the need for “new enterprises to enter the market stimulating diversity and competition.” Yet, for all its dynamism, the street food sector is becoming more crowded and ambitious young entrepreneurs are already looking upwards and outwards for further growth opportunities. Emerging street food entrepreneurs tend to be young, first time business owners and although they have developed useful skills in branding and digital marketing, they are often self-taught and lack formal enterprise education to deal with a sometimes precarious mobile model. However, their learning comes from application, and that have the opportunity to grow quickly because, “cutting their teeth in street food allows them to trial their concept, build up a following and put together a rock-solid case for investment.” (Elite Business Magazine.) While Street Food is still a very recent phenomenon and while it is now on the radar of some VET providers and economic development stakeholders, they are largely unaware of the sector’s full potential for growth. Partners were very aware that training provision needed to include viable paths to expansion such as moving to fixed premises, launching brands for retail to franchising By growing this way, street food entrepreneurs will be able to create more resilient small businesses, moving away from the, increasing turnover and employment while keeping their brand of authenticity and contributing to regional development. And it is that regional development that the SFOFR wanted to focus on. Unless food entrepreneurs work in a region conducive to innovation and strategic food marketing, their efforts will be thwarted. OBJECTIVE The key project objective is:- “to enable integrated action among entrepreneurship VET providers and wider economic development stakeholders to deliver high quality and support which enables street food entrepreneurs to grow professionally and contribute more fully to regional economic development. SFOFR project was carefully structured to find new ways of enabling integrated action among entrepreneurship VET providers and wider economic development stakeholders to deliver high quality and support which enables street food entrepreneurs to grow professionally and contribute more fully to regional economic development. PARTNERSHIPThe SFOFR partnership consists of six organizations from UK, Northern Ireland/UK, Ireland, Germany and Netherlands. Project partners have strong cross-sector reach and connectivity to the street food development sector, VET organizations, economic development agencies, agri food industry champions and an eLearning specialist drawn from profit, non-profit and public sectors spanning operational right through to policy levels. These connections were important to support the development and sustainability of IO 2 SFOFR Regional Alliances in each country and the future exploitation of the SFOFR project as a whole. MAIN ACTIVITIESa) Engaged 50- 75 high level stakeholder organizations in 5 Regional Alliances. Together we studied the evolution of the street food phenomenon, devised and implemented 5 Regional Action Plans to boost the growth of innovative food entrepreneurs and their contribution to economic development and tourism at regional level. b) Publish a “Street Food: Opportunities for Regions” Toolkit to facilitate the replication of Regional Alliances of this nature across Europe.c) Created a Street Food Success: What’s Next? a course curriculum and learning materials to help street food entrepreneurs grow their businesses successfullyd) Trialed and published the course, and engaged in dissemination activities and events to facilitate its inclusion in mainstream VET provision.RESULTS719 downloads of Toolkits in just over a year is a serious impact (surpassing the target of 580 downloads)22 Regional Alliances meetings were held across 5 regions with a total of 186 attendees in developing Action PlansStreet Food Success: What’s next ? Course Curriculum , first of its kind training course in the EU and even the world - classroom course zip file downloaded 386 times16,518 visitors (68% of site visitors of 24,292) accessed the intellectual outputs pages 6Multiplier events attracted 272 stakeholders - important dissemination exploitation platforms.

SFOFY is designed to enable young people to develop an entrepreneurial skillset through exploring the business opportunities presented by street food, one of the fastest growing areas within the food sector. Today’s street food stall owners tend to be young and although they are brimming in innovative food business ideas, branding and digital marketing, they are often self-taught and lack formal enterprise education. Street food relies strongly on new ways of doing business which young people are comfortable with - total mobility, high levels of innovation, quality produce and dominance of social media marketing. All these factors mean that young people are attracted to opportunities within the dynamic sector that can increase youth employment opportunities central to the EU's employment policy, Europe 2020. In France youth unemployment stands at 24% compared to a EU average of 17% (Eurostat, Feb 2017). In Ireland , UK and Malta, youth under-employment is a concern, as young people fail to find jobs commensurate with their education and talents. Entrepreneurship is widely recognized as a means to combat youth unemployment and social exclusion and thanks to the Entrepreneurship Action Plan more and more young people now gain access to entrepreneurial experience before leaving school or university. But what about the young people already outside the education system, and facing unemployment, underemployment or disadvantage in the labour market? SFOFY is based on the premise that we can –and must– do more to build entrepreneurial skills among this group of young people with raw talent. Street food provides the ideal context for promoting entrepreneurship education for youth as it: - • is an accessible entry point and innovation hotbed for low cost /shoestring food entrepreneurship • capitalises increasing customer demand for international, cultural diverse specialities opens up business opportunities for young entrepreneurs including migrant communities SFOFY will work to: 1) Create Open Educational Resources to teach street food entrepreneurship skills specifically designed for young people 2) Develop a Street food entrepreneur App to provide an accessible and appropriate way for young people to engage directly with the educational tools from their own mobile phone. 3) Create a market strategy toolkit to map and better represent the resources that young people need to develop their businesses. This allows for multicultural integration and an experiential community for young food entrepreneurs. 4) The video showcase platform will feature 25 inspiring case studies/portraits Each partner has been assigned leadership of the output or activity corresponding to their specific field of expertise and experience, but all organizations will be involved in all tasks. On completion, SFOFY will have produced the linkages, the knowledge and the resources to enable enterprise centres, VET and organizations across the youth and migrant services sectors to drastically improve access to and quality of entrepreneurship education for young street food entrepreneurs. We give - YOUNG PEOPLE who were previously excluded or marginalized in the labour market, will be empowered to unlock their professional and personal capabilities. Some will go on to create street food businesses, many will use their entrepreneurial skillset for other employment or community benefits. - ENTERPRISE CENTRES and other VET providers will gain greater awareness regarding the importance of inclusive entrepreneurship education and new and improved resources to cater to the needs of disadvantage groups through the lense of inclusion, diversity and intercultural integration. YOUTH ORGANIZATIONS & MIGRATION SERVICES will be able to improve their knowledge of basic entrepreneurial skills and will be able to more easily refer beneficiaries to the online course, a training & career development modality more in line with their needs. - PROJECT PARTNERS will be the first to benefit from the ability to integrate new approaches to inclusive education and their work in synergy with organizations from other sectors. Staff will appreciate the more modern, professional environment and be more capable of work on high scale international collaborative projects. - WIDER STAKEHOLDERS from across the youth, food, VET and community services sectors will be exposed to new forms of inclusive entrepreneurship education and be more likely to commit to more practical strategies for improving inclusion and diversity on a wider level. - COMMUNITIES will see a rise in entrepreneurship and innovation among young people and benefit from the increased social integration and cohesion that comes from enabling young to play a productive role in the economy and society.

Sustainable Smallholders EU (SSEU) is an adult education initiative to empower and equip smallholders (and those who educate/support them) with skills and knowledge to improve the viability of their holdings by championing the local/heritage value of their produce, transforming their supply chain management and enhancing their environmental/climate action contributions in line with the UN’s sustainable development goals.Smallholders hold the key to Europe's agricultural & food heritage. Hard-working micro-businesses with a legacy product they believe in, smallholders act like a seed bank, preserving our heritage breeds & rare arable crops despite crippling challenges and disadvantages due to the small size of their operations, weak technical capacity, high vulnerability to risks and lack of capital. As a result, smallholder farming is about a third less productive than large-scale farming (UN Food and Agriculture Organization). SSEU will empower and equip smallholders with skills and knowledge to:1) future proof their smallholdings by improving their long term viability to not just protect the heritage value of their produce and livestock but use it as their USP2) increase their profitability via (a) more efficient and lucrative distribution channels such as collective supply approaches/routes to market and (b) more conscious approaches/responses to consumer demand for sustainable, local and heritage products3) to improve their ongoing environmental, climate action and biodiversity work by focusing in on their approaches to food security, food waste; and sustainable agriculture4) increase and diversify the way they contribute to global food demand in a resource-scarce worldSmallholders are characterised by large numbers of very small businesses which presents a major sourcing issue for purchasers and poor bargaining power on the smallholders' behalf. As evidenced in our Needs Analysis, there is a lack of training suitable to their needs. Traditional classroom courses do not meet the needs of busy, time-poor smallholders who are often lone workers.SSEU also responds to the needs of Sustainability, Farming and Community Education Bodies who offer training and supports to the farming sector but lack the knowledge/pedagogical strategies to provide niche outreach support, training and guidance to promote the economic viability and sustainability of smallholdings. SSEU TRANSNATIONAL partnership of UK, Slovakia, Italy, Ireland, Spain and Denmark will enable positive action and far-reaching impact that spreads across the EU. SSEU main results achieved via 3 IO’s and one transnational learning activity will result in attitudinal change, knowledge acquisition and/or skills development at individual adult, organisational, local and regional level.IO1 Smallholders Sustainable Development Guidebook is a practical guide for adult learners which breaks down and contextualises the SDG’s making them relevant and achievable at a smallholder farming level. It will share learning and experiences in key SDG themes such as: Food Security, Sustainable Agriculture, Food and Health, Food Waste, Climate and Environment and Innovative TechnologiesIO2 Smallholders Supply Chain Toolkit - Given their small scale, smallholders have very little bargaining power when it comes to access to markets and due to their lack of economies of scale, they present a major sourcing issue for retail purchasers. The Toolkit addresses these challenges and offers European smallholders a simple step by step collaboration approach to create a collective supply approach/route to market leading to more efficient and lucrative distribution channels.IO3 Heritage Value of Smallholder Produce OERs - the objective of the Open Education Resources is to empower and equip smallholders (and those who educate/support them) with skills and knowledge to improve the viability of theirholdings by championing the local/heritage value of their produce and improving their other basic entrepreneurial skills such as business planning, financial literacy, marketing and sales.Through our training, learning activity, as well as our high impact dissemination approach, the project will produce the following results within its lifespan:• 500 smallholders (+500 thereafter) will complete the SSEU online self-learning course becoming uniquely positioned in their local communities to promote positive change, galvanise others and create immediate social impact.• 15 people from smallholdings in Ireland, UK, Slovakia, Italy and Spain will come together in Slovakia in an immersive adult, peer learning activity.• 25 Education Bodies and 25 Farming/Regional Development Organisation across each of our participating regions (5 of each per region) will incorporate SSEU resources as part of their adult education/farm sector support offering. Primed with pedagogical strategies to teach SSEU principles others and achieve greater sustainable for this vital sector.

Food 2030 (EU food innovation policy) highlights boosting innovation and empowering communities as a key priority. It wants value-added products to meet the needs, values and expectations of society in a responsible and ethical way. However, the food service market (caterers, cafes, takeaways, pubs/restaurants, café, food trucks, contract caterers, hospitals, schools etc.) is challenged by a lack of growth ( just 5%in three years in the UK), price pressure from food retailers and changing consumer behaviour. Obesity is a public health time bomb but as consumer interest in healthy and sustainable food continues to rise, European food service businesses face a win-win opportunity: they can grow their businesses AND empower consumers to make healthier choices. Stimulating Healthy Food Service Innovation (SUSTAIN) seeks to empower food service SMEs with the innovation knowledge and skills to introduce healthy, affordable products to market, thus boosting their competitiveness and contribution to a healthier society. To ensure our approach seeks maximum reach and impact, we will provide enterprise support centres - the main source of training and support for small businesses –with the resources they need to radically improve the innovation training they provide to small food service firms. Our SMART objectives are closely linked to our project outputs:i. Provide SMEs, VET trainers and policymakers with rigorously researched, up-to-date knowledge on the business opportunities arising from the healthy food agenda. (IO1: Good practice healthy food service compendium)ii. Provide food sector trainers with new resources to introduce healthy food innovation courses for their client base reaching 2,000 food service SMEs (IO2: OERs)iii. Boost the effectiveness of the aforementioned courses and widen access to food service SME owners and employees by developing an online platform, “Healthy Food Innovation and Digitization for the Food Service Sector” (IO3).iv. Widely disseminate our resources, particularly with VET and food sector policymakers to maximise uptake in the short to medium term.SUSTAIN will impact the following participants:-1 Organisations linked to target groups: organizations providing VET to food service companies and representative bodies for food service companies 2 Policy makers in terms of public health and economic development 3 Partners’ links to associates, peers, stakeholders and policy makers at regional, national and EU (e.g. the Regions of Gastronomy network, the Balkans sustainability development network).In terms of results, SUSTAIN will - Provide 500 SMEs, VET trainers and policymakers with rigorously researched, up-to-date knowledge on the business opportunities arising from the healthy food agenda. (IO1: Good practice healthy food service compendium)- Provide 100 food sector trainers with new resources to introduce healthy food innovation courses for their client base reaching 2,000 food service SMEs (IO2: OERs)- Benefit 1,000 food service SME owners and employees through the online platform, “Healthy Food Innovation and Digitization for the Food Service Sector” (IO3).SUSTAIN partners will : - gain distinctive insights and strategies into food service innovation that arise from the unique combination of perspectives and types of organizations involved in the knowledge sharing process. Their new expertise will help their positioning and competitive advantage in their respectivespheres of work.- acquire new didactic strategies and will improve their own competences in knowledge sharing and strategic relationship building and have a clear understanding of how to sustain and grow the project in the long termSUSTAIN has been designed to impact positively in the long term to build the capacity of food service SMEs to introduce healthier options leading to more growth in the SME sector, greater choices of healthier food service offerings for the consumer and ultimately, improved health in communities and reduced health care costs. Such an initiative has never been more important. Obesity is rising at an alarming rate with estimates indicating over 51% of EU adults are overweight and 20% are obese.

Festivals and outdoor events have huge ecological footprints: they consume energy, water, food, materials and produce waste and carbon emissions. Faced with the ambitious climate and environmental goals proposed by the EU Green Deal to1) reach net-zero greenhouse gas emissions by 2050; 2) de-couple economic growth from resource use, and 3) ensure no person and no place is left behind, every sector of the economy and society will have to increase efforts and play their part. During the process of writing this application, our sector has been faced with the biggest challenge imaginable. With thousands of events across Europe cancelled for 2020, we are in a time of unprecedented uncertainty, the future of the festivals sector looks bleak due to the ongoing COVID-19 (coronavirus) pandemic. The financial security and safety of many people working in the industry are under threat. Financial risk and business consultants claim that Glastonbury could experience revenue losses of over £100 million as a result of being axed for 2020, and the total costs of cancelling the event will be in excess of over £60 million.For these reasons, our project is specifically aimed at a well-defined niche in the overall sector:i) Festival managers and outdoors events’ coordinators from the private, nonprofit and public sectors. They are under pressure to adapt their practices to comply with environmental legislation and market pressure, but-Are unaware of the breadth of practices implicated in sustainability and the new processes/products/services in the marketplace (environmental)-Lack the skills to navigate the cost implications, innovate in their business models and lead change (business/entrepreneurial) -Lack of skills to tackle risk and rebuild business modelsii) VET providers. As festivals grow in importance, colleges need to update their events’ management courses and curricula, as well as scale up the teaching of environmental competences and sustainable business models.iii) Stakeholders, especially local authorities, cultural, economic, tourism and environmental agencies. If festivals are to create positive net impact, stakeholders need to understand how to identify and champion new sustainable business models, so as to reap the economic and tourism benefits without compromising environmental or economic or cultural goals.The project will introduce a new methodology for training festival/outdoor events’ professionals in environmental competences, so they can adopt new business models and reduce the environmental impact of their events.Specifically, we aim to- Transform how sustainability, both environmentally and from a business perspective, is understood, taught and practised in the festivals and outdoor events’ sector by developing, testing and introducing a suite of new educational resources which reaches at least 600+ stakeholders, VET trainers and professionals.- Enable 450+ festival and outdoor events professionals to develop strategic and practical environmental and business/entrepreneurial competences they need to produce more sustainable and viable events.- Encourage the widespread adoption of the approach by introducing it to 300+ VET trainers in key organisations, so that the next generation is better prepared to promote sustainable festival/event practices. On completion we will have enabled current and future generations of festival and events’ professionals to improve their competences in relation to climate action and forward-thinking approaches to sustainable business/entrepreneurship. The long-term result will be a reduction in the environmental impact of the events sector and improved progress towards the national and European climate goals while ensuring that sector personnel are better equipped to deal with business planning for the future. Sustainable Festivals EU will achieve this by developing new, practical, industry-led training and introducing it directly to festival managers and outdoor events coordinators, as well as encouraging the VET sector to mainstream it in their provision. Our work will take place in two phases, producing the actual training materials and then achieving the results relating to their implementation. Subsequently, at least 150 individuals - festival managers and events coordinators, VET trainers and stakeholders - will have early access to the materials as part of our pilot testing and grow in knowledge and skills.Finally, partners will benefit from all the results in substantial ways. Staff from events’ focused partners will be the first to participate and benefit from the materials, leading to a competitive advantage in professional development, and increased understanding in how to bridge industry-led change with competence development. Our VET specialists will gain a strong boost to their environmental credentials and ability to contribute to the sustainability agenda.