The ‘Food For Thought’ project brings together five European partners with specific expertise in the provision of catering and hospitality training and identifying emerging trends and skills requirements within the sector through collaboration with industry ambassadors, education providers and government departments. A key focus of the project has been on aligning hospitality & catering vocational education and training with the growing focus on food sustainability, and local provenance and emerging food trends. The team has partnered with the Food Teachers Centre to review and align the teaching resources for schools.
The project has resulted in the design and delivery of:
- Evidence based learning outcomes & 6 bespoke learning units focused on the local food system and sustainable food practices.
- Curricula and course materials to support course delivery which can be embedded into existing training courses or offered as a separate upskilling programme to both current & continuing VET learners and
- An open source online toolkit to provide access and enable hospitality and catering vocational trainers across Europe to independently deliver the curricula and course materials which have been developed to support both educational & behavioural change in regard to local food & sustainability.
The six learning units cover:
- Creating a sustainable kitchen
- The Food Chain
- Waste in Food Production
- Trends and Lifestyles
- Planning for locally sourced and seasonal menus
- Food Destinations
A showcase event took place on 18 November 2020 to launch the resources supported by the Food Teachers Centre team. The event included industry insights to strengthen teachers’ understanding of emerging trends and best practices and a presentation providing advice on how the toolkit resources can be used across a range of vocational and GCSE courses.
We hope you will use the resources and make a difference to how young people engage with sustainability issues to strengthen their future.