Regarding the necessity of including the environmental and sustainable dimensions in the European issues of growth, training and employment, T4F project partners developed a toolkit for (future) professionals in the food sector composed of a training manual and a toolbox.
The toolbox is a tutorial, made up of a methodological and an assessment guide, that explains how to use T4F training. The methodological manual gives the keys to teach and/or follow the training and will guide the learner through a fast understanding of the project and its contents. The assessment tool is based on two principles: a pre-assessment that will indicate which unit is interesting for the attendee according to his interests and an assessment that will indicate to the user the level of knowledge acquired through the training.
The training aims to introduce notions of sustainability and green skills in the food sector from cooking to the hotel management. The training manual is composed of 8 units: “Healthy and sustainable diets”, “Biodiversity, seasonality and organic food”, “Water and land management, food footprints”, “Food loss and food waste”, “Circular economy and resilience”, “Local economy and alternative systems”, “Ethic and inclusive food business model” and “Food and cultural heritage”. Each learning unit mixes theory and practice! The modules are linked but can be delivered in an individual way depending on needs and interests.
What we eat has an impact on our health. But do we really know how it affects the environment, the economy and our lives? To understand better we follow Sara and her son stories .The main aim of these video stories is to explore the concept of sustainable food and our daily choises related on the ecologic, social and economic aspects.
Go to the video by clicking here
The European Commission support for the production of this publication does not constitute an endorsement of the contents which reflects the view only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
GRANT agreement: 2017-1-BE01-KA202-024765