"1. ContextA food travels an average of 1500 km before reaching the plate of the European consumer. Faced with this observation and the induced consequences, a fundamental movement around food is now developing to advocate a consumption of healthy products and some production practices respectful of humans and their environment.However:- the initiatives are numerous, but not systemic;- traditional culinary habits and techniques are losing ground;- the food sector has strong growth potential, but lacks structuring;- organic and local food is both a health and economic issue, but it remains insufficiently accessible to precarious populations;- the sector generates jobs that are directly linked to a territory (therefore sustainable) and low-skilled (therefore rewarding), but implies a sustained need for awareness and training;- the short-circuit approach has entered the European political agenda, particularly at the level of the DGs ""Agriculture and Rural Development"" and ""Health and Consumers"".2. ObjectivesThe project partners are positioning themselves against these findings by setting up an ""eco-caterer"" training program accessible to a vulnerable public and valuing specific know-how and professional skills.It concerns areas such as:- economy, in terms of skills needs for the labor market;- education, for adult training operators;- society, by addressing a precarious public;- environment, focusing its actions on the particular dimension of a sustainable food (healthy, organic, local and seasonal), but also from the more global angle of a catering kitchen in transition with regard to its energy aspects, waste management, supplier and customer relations, etc.Then the project has taken the principles and tools ECVET to define the complement of skills to convert the ""classic"" professional catering courses. It should be noted that targeted training uses work-based learning methods.The ultimate goal of this project is to create a new business profile linked to adapted learning units and to carry out a real-life test in order to validate the results.3. Number and profile of participating organizationsThe project brings together 4 federations and 10 training operators directly and indirectly involving several hundred trainees and impacting a large target audience.4. Description of the main activities implementedA new training program was developed starting from concrete local situations in 5 different countries, thus determining a common ""transcultured"" base, so transferable to various pedagogical and culinary contexts.The project partners have also achieved maximum dissemination through the organization of a series of events targeting a variety of audiences (17 initiatives in two years) and through the use of Erasmus + dissemination platforms as well as through their own tools, including an open access website, to disseminate productions and raise awareness of the theme and its context.5. Results and impacts achievedThe project focused on the role of eco-kitchen assistant: the function is connected to all the activities in & around a kitchen, thus the bases of the work are in place to extend in a next step the reflections carried out around this concrete profile to the set of functions of a restaurant, with some certification as perspective.The innovation consists in the fact that three new standards have been developed and validated for a relevant sector in which work-based training takes place, namely: a business profile, a training module with tools and an evaluation system, transposable according to the local realities.In order to be directly and immediately integrated into a training cycle, a syllabus contextualizes the process, groups the tools and completes the results using teaching resources.Learners, which include a vulnerable public, are now better equipped through their training related to sustainable food. Economic actors gain in terms of high-level professional qualifications and transparency in the training cycle.6. Long-term benefitsThe centers involved in the project also derive indirect benefits over the long term, since, on the one hand, their trainers were able to exchange good practices, both pedagogical and professional, and on the other their ""HoReCa"" training programs welcomes new ideas… and new equipments. This is certainly a source of inspiration for the actors interested in starting this dynamic.Thanks to the new resources, access to the labor market is also facilitated for a wider range of jobseekers, on a long-term basis since it is linked to some needs that cannot be relocated.Through their training, learners are also sensitized through the daily food gestures, as a citizen consumer of the European space.Finally, all the networks of the partners were mobilized around the issues (both food & training) through a more comprehensive process of lifelong learning, with a view to multiplying the first results initiated by the project over a wider spectrum."