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Rethink • Reduce • Reuse

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Developing green skills competencies regarding
food-waste prevention in the hostelry and VET centers
The Project


VET LOVES FOOD is a new European Project mainly addressed to VET teachers, trainers, students and schools. It intends to develop green skills in the agro-food curricula of VET educational pathways and to raise awareness in this sector on food-wasting prevention.
What we do

The project in brief

VET LOVES FOOD is a green skills-oriented project which seeks to achieve SDG 12.3 and help to raise awareness on food-wasting prevention.

The project is directly oriented to VET students, teachers, and trainers; and, indirectly, to a broader audience, such as policymakers and the overall community.

The partners will work to develop specific activities directed to accomplish the main objectives of the project, which are the design of agro-food curricula, the creation of a hands-on manual to prevent food-waste, and the creation of an e-learning hub on food-wasting prevention.
It is expected that the VET LOVES FOOD model may be readapted in VET centers and schools. It is also desirable that both teachers and students, and their near environment, will apply food-wasting prevention tips in their daily life.
4 steps


Green Skills

Identification of Green Skills Curriculum required by the market applicable to agro-food curricula in VET

Hands-On Manual

A hands-on manual for preventing food waste and valorizing traditional recipes and local products

E-learning Course

Design of an e-learning course on the topic of Food Waste Management and Food Prevention

1 lead partner

Project Coordinator


Spanish Confederation of Vocational and Education Centers

Business organization in the educational sector created in 1977. CECE represents more than 1600 educational centers, between private and subsidized schools, both secular and religious.


6 members



Centros Escolares de Ensino Profissional L.D.A.
VET school, founded in 1990, which goal is to offer VET education for the youngest of the city of Espinho by addressing the local industries’ needs that required technicians to operate in a very competitive market.


Holding Hostelería – Escuela Superior de Hostelería de Bilbao

Initiative of the Hotel and Catering Association of Bizkaia, its main priority is to train future professionals in the hostelry sector, with the same criteria of "excellence" that apply in countries with many decades of tradition and experience in this field.


ENAIP Veneto

ENAIP Veneto Impresa Sociale

Social enterprise - private, non-profit organization, established in 1951. Its main services are iVET, cVET, tailored training and consultancy, etc. Its main training areas are cooking and catering; agro-food; tourism; health and social care.


Business and start-up accelerator

Business and start-up accelerator focused on sustainable growth. Certified training provider addressed to organizations and professionals, acting in the fields of education & training, entrepreneurship & business support.



LEARNINGDIGITAL - Digital competence center

Digital competence center employing new technologies in learning and human resources management workflows. Focused on individuals’ empowerment, applied research, development IT solutions and skills eco-systems.


Association Européenne pour la Formation Professionelle

European network in the field of Vocational Education and Training, representing VET providers across Europe. It works to facilitate the relationship between stakeholders in the field of VET, and it is aimed at both promoting the VET quality and Excellence in Europe and supporting the internationalization of VET providers.


Associated Partners

MANNA has the purpose of sharing a conscious lifestyle and a whole well-being, respecting food and yogic philosophy. They share their love for organic, vegetarian and vegan food, made with local and seasonal products. Almost everything they serve is made from scratch, preserving the nutritional qualities of each ingredient. They want to take the yoga message to a greater number of people through yoga classes and by sharing the principles of this philosophy in everything they set out to do.



TooGoodToGo is an app that lets you rescue unsold food from an untimely fate at your favourite spots. Use the app to explore shops and restaurants in your local area and save Surprise Bags of surplus food from going to waste at a great price.


Zefiro Societá Cooperativa Sociale

Group of professionals who have been sharing ideas and projects for more than 14 years and have created this social enterprise and cooperative called Zefiro. Active in the fields of training, labour services, information, communication, enterprise, European projects, and socio-educational services.


AKMI International

AKMI International is the International Department of AKMI Group of Companies, located in a modern, vivid workspace in the heart of Athens. It offers high-quality, customized project implementation services, turning innovative ideas into funded projects, through which, they aim to create value, maximize the social impact, and drive meaningful change


CIOFS-FP Piemonte

CIOFS-FP Piemonte ETS (Centro Italiano Opere Femminili Salesiane - Formazione Professionale Piemonte) is a non-profit association, of national importance, present in the regional territory in the areas of Turin, Alessandria, Vercelli, Novara and Asti with one Legal Office and Regional Coordination, thirteen Operative Offices and six Centres for Skills Assessment, Vocational Guidance and Employment Services.



Within the hospitality industry, they have extensive expertise in coaching and consultancy. They offer customised training programmes and the like. In total, we offer around a hundred training courses and education programmes.



BASQUE FOOD CLUSTER is the association that brings together the companies and entities of the Basque food chain. More than 130 organisations from the Basque food sector endorse their professionalism and place their trust in their association to improve their competitiveness.



Non-profit organisation set up by the chefs of Bizkaia with the aim of highlighting their capacity for transformation in the region, based on a commitment to solidarity with people and the environment. A union whose central axis is sustainability in all its dimensions: social, economic and environmental. A Foundation driven by more than 150 sukaldaris from Bizkaia with the mission of highlighting their identity as a committed gastronomic and cultural territory.


Federazione Italiana Cuochi

120 Provincial Associations, 20 Regional Unions, numerous Associations and Foreign Delegations, with an average of 20,000 members each year, including Professional Chefs, Chef Patrons, Restaurateurs, Teachers and Students of Hotelier Institutes of all levels. All this and more is the 'Federazione Italiana Cuochi' (F.I.C.), the only organisation of this category that boasts such a widespread distribution and associative network throughout the country.



ENEA is the Italian National Agency for New Technologies, Energy and Sustainable Economic Development, a public body aimed at research, technological innovation and the provision of advanced services to enterprises, public administration and citizens in the sectors of energy, the environment and sustainable economic development.


Bioeconomy in Transition

The Bioeconomy in Transition Research Group (BiT-RG) at Università degli Studi di Roma -UnitelmaSapienza, associated with ENAIP VENETO, studies the bioeconomy and its transition processes, examining the social, economic, and environmental aspects of the bioeconomy's role in achieving a more sustainable and circular economy.



Sustainable consultancy aim at international waste consulting, sustainable consulting, data protection, training and seminars, working in EU co-funded Projects, and to raising awareness on sustainabilty.



Espinho Vintage is a charming accommodation installed in one of the most emblematic buildings in the city of Espinho, Portugal. Built in the 1950s by one of the most illustrious and renowned families of the city, it was in 2019 adapted to receive guests and share the comfort of staying overnight in an elegant and well decorated building.


Escola de Hotelaria e Turismo do Porto

The Porto School of Hospitality and Tourism operates since 1969 and has established itself, from the beginning, as a reference in training for the Hospitality and Tourism Sector. With an offer designed to meet the needs of this same sector, it began what would be its most visible role in the training of human resources, the Hotel Management and Technical Course, inspired and formatted in what at the time was considered the best in the world.



Restaurant situated in Baiao


LightBlue Consulting

Lightblue Consulting is a Thailand food wast prevention enterprise aimed at achieving Zero Food Waste to Landfill by combining a human-centered approach with the right tech. It designs and implements solutions to prevent food waste.



Spanish non-profit business association, made up of entities dedicated to Food Safety Consultancy, Training, Laboratory and Auditing. Its main objective is to be a link between companies in the sector and a valid interlocutor with the Public Administration.



Private technology centre focused on sustainable innovation, in order to define the food of the future, food quality and safety, health and wellbeing, green transition and digital transformation.



Organisation that provides expert knowledge to achieve safer, healthier and more sustainable food in the Basque Country, facilitating collaboration between all agents in the Basque food ecosystem.



CasaOz provides refuge for children and families facing illness. Its primary aim is to become a home and a family for them as long as necessary, offering tangible support.



A bar in the city of Porto, offering a vegan menu, craft beers, organic wines, and ciders.



The ESHT is a center for excellence in education and research in Hotel Management and Tourism, with initiatives also in service provision, community engagement, the establishment of networks and partnerships, and internationalization efforts.



A sectorial organization that represents the business interests of hospitality subsector owners and their respective activities.