TIn this project we participate different institutions and schools. We all have the aim of creating an alternative and more sustainable cuisine. There are many different alternative proteine still not very known in our society and we will strongly try to develop recipes and a different culture of eating them.

Targets

List usable alternative proteins and recipes for teachers and restaurant business

Create innovative recipes based on the alternative proteins, make menus with recommendations for wine/ side dishes

Train teachers on topics like as the impact to climate change as well as practical cooking skills

Produce training material on nutrition, food and climate change and cooking under the domain of alternative proteins

Develop a Train the Trainer workshop and make a description and materials for the train the trainer module for future needs

Develop a training module that can be included to the study curriculum in different NQF levels.

Beneficiaries

Educational institutions who can gain from the material produced

Teachers using the new, innovative material to train their students

Students that are trained to be chefs in (H)VET colleges in Europe

General public: more availability of alternative protein foods in restaurants, recipes and information

Restaurant business interested in participating in and benefitting from the change

Companies who produce or harvest life forms that may be used as alternative proteins

Companies with any role in the alternative proteins business ecosystem