ECO_Tag: ACHIEVING SUSTAINABLE CULINARY CENTRES
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"<< Objectives >>Accessibility and dissemination of international green policies in the food sector and their relationship with VET degrees such as cooking and gastronomy, training on sustainable know-how in culinary centers, application of Green Comp to the VET sector of cooking, gastronomy, validating and certifying the efforts of culinary centers and the skills acquired by participants, creation of a digital seal based on open badges.<< Implementation >>WP1-Project ManagementWP2- Policy Handbook. Relating European and International policies to the activities of Culinary VET CentresWP3-ECO-Tag MOOC about Environmental Sustainability for Culinary Centres. How to apply requirements to act environmentally friendly.WP4-Badge Certification SystemWP5-ECO-Tag Digital platform.<< Results >>Disseminating the latest international policies on sustainability in education and combining them with sustainable policies applicable to cooking and gastronomy, generating specific and general sustainable competencies (with the European sustainability framework ""Green Comp"" as a basis), changing behaviors and thus reducing the long-term carbon footprint in the cooking and hospitality sector thanks to education and through digitalization."
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