The VET LOVES FOOD partner, ENAIP Veneto, had the opportunity to host participants from Spain, Italy, Portugal and Belgium for a Joint Training Event that took place from the 6th until the 10th of November in Conegliano, Italy, to test the modules of our e-learning course, From Waste to Taste, on the VET LOVES FOOD online HUB.

The goal of this Joint Training Event was to pilot the five multimedia learning modules developed by the VET LOVES FOOD project partnership to offer the participants contents, knowledge and skills on important aspects on sustainability and food waste prevention in the HORECA sector such as: 

  1. Energy saving in a kitchen environment
  2. Correct waste management
  3. Food culture & ethics
  4. How to manage a sustainable restaurant
  5. How to draft and adopt a sustainable diet

Each module includes agile video presentations of the topic, hands-on activities to put the concepts into practice, final tests, and additional reading materials for deeper insights on the proposed subjects. Over the three days of activities, the 13 participants sent by the VET LOVES FOOD partnership’s organisations were accompanied by the ENAIP Veneto’s staff in identifying the strongest and weakest aspects of the e-learning in a fine-tuning perspective. A full set of assessment questionnaires helped to draw a benchmark and assess the improvement in the knowledge and competences of the group over the training. The Joint Staff Training was also enriched by out-of-classroom activities.

A green cooking lab was held by ENAIP Veneto’s trainers Sara Raveane and Massimiliano Bon, who already have a long experience in educating their learners to sustainability in the kitchen. The participants got the chance to try their hand at preparing Italian traditional zero-waste and scrap recycling recipes in the ENAIP Conegliano’s kitchen labs. The recipes also served as basis for testing and acquiring practical skills from the course on how to store ingredients correctly and calculating the environmental impact of a recipe.

The participants also had the chance to have a guided tour of an interesting local agro-food business: a winery producing organic wine, the only one in the Prosecco district.

The Joint Staff Training Event was concluded by visiting the historical city centre of Treviso, an elegant city, rich in history and charm, with Venetian touches.

The outcomes of the Joint Training Event have been very positive. The training contents have been assessed in depth and they will be the object of an accurate fine-tuning and revising process, in order to grant to the future participants of the e-learning course materials, which are as agile, complete, and accurate as possible. All the attendees confirmed their knowledge about sustainability in the HORECA environment was improved by the training, and, also, by the opportunity to discuss together and share ideas, since they all had the possibility to offer different perspectives emerging from their different backgrounds, roles, ages, and experiences.

It is also worth mentioning that one of the most relevant characteristics highlighted by the participants was the human aspect, which is, in reality, as much important in this kind of activities as the technical ones. As one of the participants said:

I come away richer, because it was an amazing week to meet new people, make friends, have excellent gastronomic experiences and share knowledge in an activity of the VET LOVES FOOD project.


Composting is an action with a significant impact, both by helping reduce food waste and contributing to enriching the soil, thus promoting a healthier planet.

As we know, food waste is a pressing issue in our society, and the Food and Agriculture Organization (FAO) states that approximately one-third of all food produced globally is wasted each year. This food waste ends up in landfills, decomposing and producing methane, which is a powerful greenhouse gas that contributes to climate change. To avoid this, we can resort to composting which transforms food scraps into nutrient-rich organic matter, which can be used to fertilize gardens and crops.

Compost, often referred to as “black gold,” is a valuable resource for gardeners and farmers since it improves soil structure, increases water retention, and enhances nutrient content. We are talking about a natural fertilizer that contains essential nutrients like nitrogen, phosphorus, and potassium. These nutrients promote plant growth and enhance the health of the soil, reducing the need for synthetic fertilizers, and consequently, healthy soil leads to higher crop yields and healthier plants.

Composting is quite easy to compost at home and it doesn’t require a lot of space or resources. Here is a basic guide to get you started:

  • Choose a composting method: there are several methods of composting, including traditional compost piles, compost bins, and vermiculture (worm composting). Select the one that suits your space and needs;
  • Collect compostable materials: gather food scraps like fruit and vegetable peels, coffee grounds, eggshells, and yard waste like leaves and grass clippings. Avoid adding meat, dairy, and oily foods, as they can attract pests;
  • Layer your compost pile: alternate layers of green materials (food scraps and yard waste) with brown materials (dry leaves, straw, and newspaper). This balance ensures proper decomposition;
  • Turn the compost: regularly mix the contents to aerate the pile and speed up decomposition;
  • Maintain moisture and temperature: keep your compost pile moist but not too wet, and ensure it stays within the ideal temperature range (around 140°F or 60°C);
  • Harvest your compost: in a few months to a year, your compost will be ready to use in your garden or on your plants.

In conclusion, composting is a sustainable and environmentally friendly practice that individuals can easily incorporate into their daily lives. By reducing food waste and enriching the soil, composting not only benefits the environment but also brings benefits to your personal green space. It is a win-win solution that contributes to a more sustainable and eco-friendly future for our planet. So, don’t wait any longer—start composting today and make a positive impact on the world around you.

Learn more about this process: 


Permaculture has emerged as a transformative approach to sustainable agriculture, aiming to harmonize human activity with the natural world. At its core, permaculture is about creating food systems that mimic the resilience and diversity of natural ecosystems, while optimizing resource use and minimizing waste.

One of the fundamental principles of permaculture is observation: practitioners closely study natural ecosystems to understand the relationships and interactions between different elements, such as plants, animals, soil, water, and climate.

Diversity is another key aspect of permaculture. By incorporating a wide variety of plants, animals, and microorganisms, permaculture gardens and farms can create symbiotic relationships that support and reinforce each other.

Permaculture also emphasizes the importance of self-sufficiency and closed-loop systems.

Rather than relying heavily on external inputs, permaculturists seek to recycle and regenerate resources within the system.

Permaculture is not only about the physical design of food systems but also encompasses social and ethical considerations. It emphasizes the importance of sharing knowledge and fostering a sense of community resilience.

In conclusion, by embracing permaculture, we can move towards a future where humanity coexists in harmony with the natural world, nurturing the Earth and securing a sustainable food supply for generations to come.


As urban populations continue to grow, the concept of urban farming is gaining momentum as a promising solution to various challenges, including food security, environmental sustainability, and community well-being. Urban farming involves cultivating and producing food within cities, transforming underutilized spaces into productive agricultural zones.

One of the primary advantages of urban farming is improved food security. By bringing food production closer to consumers, urban farming reduces the reliance on long-distance transportation and mitigates the risks associated with disruptions in the global food supply chain.

Environmental sustainability is another critical aspect of urban farming. By converting vacant lots, rooftops, or vertical spaces into urban gardens, this practice contributes to greening the urban landscape and mitigating the heat island effect.

Urban farming also fosters community engagement and social cohesion. It provides opportunities for individuals to reconnect with nature, learn about food production, and engage in meaningful activities that promote physical and mental well-being

Moreover, urban farming has economic benefits. It can create job opportunities, particularly in economically disadvantaged areas, and support local economies.

However, urban farming does face challenges. Limited space, access to land, and potential issues related to soil quality and contamination require innovative solutions.

In conclusion, urban farming represents a transformative approach to sustainable food production in cities.


Food waste reduction has become an increasingly critical issue as we strive for a more sustainable and efficient food system. Shockingly, around one-third of all food produced for human consumption is wasted each year, leading to significant environmental, social, and economic repercussions. To address this challenge, various strategies are being explored to reduce food waste throughout the supply chain.

Innovative technologies play a pivotal role in minimizing food waste: smart sensors and data analytics provide real-time monitoring of food quality, storage conditions, and expiration dates, enabling timely interventions and optimized inventory management, reducing the likelihood of spoilage and waste.

Additionally, advanced tracking systems facilitate better traceability, ensuring that food products reach their destinations efficiently and are utilized before expiration.

To effectively reduce food waste, collaboration and coordination across the entire supply chain are essential. Cooperation between producers, retailers, and consumers can lead to improved communication and planning, reducing overproduction and excess inventory. Donations of surplus food to food banks and charitable organizations can help address food insecurity while minimizing waste.ç

Food waste reduction requires a comprehensive approach that incorporates innovative technologies, awareness campaigns, and sustainable packaging solutions. By implementing these strategies, we can minimize waste, conserve resources, and mitigate the environmental impact associated with food production and disposal. With collective effort and a commitment to change, we can create a more sustainable food system that ensures food security, reduces environmental harm, and promotes a more equitable society.


We all require food for general well-being. Diets originating from inefficient food systems are now a key risk factor in the worldwide illness burden.

The global food system is already putting pressure on ecosystems that are critical to our food supply and diet.

Food production is the largest generator of greenhouse gases in our environment, as well as the largest user of water resources.

However, by 2050, the global population is predicted to reach a record, raising food consumption, and putting unprecedented strains on the environment, natural resources, and ecosystems.

This debate is about promoting individual and public health, protecting the environment, ensuring economic well-being, minimizing animal suffering, providing equitable access to farmland, respecting individual freedoms and cultural traditions, fostering collective control over food and agricultural policy, and engaging an active citizenry in food social movements.

This highlights the importance of paying close attention to the ethics of the existing of the global food system and recommendations to reform it.

Several nutrient-rich foods are either too expensive or inaccessible in food shortages. While both consumers and physicians have time constraints, some researchers believes physicians may play a significant role in promoting healthy meals, by suggesting that these professionals should become advocates for making nutritious foods more accessible and affordable.

The stakes are too high to disregard the global food system’s impact on the environment. Governments, the United Nations, NGOs, civil society organizations, the food and beverage industry, and health professionals all play a part and are accountable for ensuring that our global population’s nutrition and health needs are satisfied through food systems.

Ultimately, it is important to emphasize the ethical challenges of food systems in population health and how health care and health practitioners can play crucial roles.


Recently, worldwide scientific organisations and institutions of several European governments have rekindled their interest in sustainable diets that have no negative environmental impact and support current and future generations access to food, nutrition, and a healthy lifestyle are considered sustainable.

Sustainable meals are safe, nutritious, and healthful while maximizing natural and human resources. They are also respectful of and protective of biodiversity and ecosystems, accessible to all people, economically equitable, and affordable.

Recent studies offer recommendations for what steps should be taken to enhance sustainable food systems. All environmental evaluations concur that more plant-based diet promotion is necessary.

The Mediterranean Diet is a good example of a sustainable eating plan. In addition to the strongest scientific support for its health, it also has favourable

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effects on the economy and society.

Numerous studies have found that the Mediterranean diet model has a reduced environmental impact and can be linked to significant health and nutritional benefits.

What is a mediterranean diet, then?

This diet is high in extra virgin olive oil, vegetables, fruits, nuts, seeds, potatoes, whole grains, herbs, spices, fish, and seafood. It is low in red wine, poultry, eggs, cheese, yogurt, and dairy products.

In this line, certain goods like red meat, beverages with added sugars, processed meat, refined grains, other highly processed foods, beers, and alcoholic beverages should be avoided.

Additionally, it is regarded as a sustainable eating paradigm that values the environment and supports biodiversity and regional cultural traditions.

To top up, by doing this, traditional knowledge of cuisine and culture is preserved.


It is no secret that the food sector is one of the most damaging to planet Earth due to the use of resources in a non-sustainable way,

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for the most part. However, societies’ view of this phenomenon is changing, as a result of the change in fundamental values.

These values are based on a more humane care for the animals, opposition to waste (be it food, energy or even water), sustainability, care for healthy diets and concern for the ecological footprint (and environment).

Consequently, and according to some studies done on the subject, it is believed that information on ethically relevant factors for food production can affect consumers’ expectations and their experience with food.

According to a UK study, there is a trend towards increased consumption of products that are positively labelled, meaning that products described as ethical are more likely to receive attention from consumers, while products that are negatively labelled (in terms of lack of concern for the environment and production) are less likely to receive the same attention.

Because consumer choice has been identified as a determinant component in food systems and environmental sustainability, some authors propose that the halo effect of ethical information can be used to drive market change toward more ecologically sustainable agricultural practices. So, companies and restaurants can utilize this knowledge to their advantage and convey their ethical products as a marketing tactic.

As a result, there is a probability that they may improve their sales and build a name for themselves in this industry, serving as an example and good practice.

VET LOVES FOOD adhesion to Unidos Contra o Desperdicio

We are excited and happy to announce that the VET LOVES FOOD project has joined the Portuguese movement against food waste Unidos Contra o Desperdicio. Thanks to our partner, MENTORTEC, we have join this amazing initiative!

Unidos Contra o Desperdicio| A Civic Movement to End Food Waste is  a Portuguese civic and national movement born in the aftermath of the day on which the International Food Loss and Waste Awareness Day was marked for the first time, which unites society in an active and positive fight against food waste, reinforcing the importance of each of us in this fight and of which CNCDA is one of the founding members.

This Movement, which has the High Patronage of the President of the Portuguese Republic and the institutional support of the UN Secretary-General, has as founding members the Hotel, Restaurant and Similar Association of Portugal (AHRESP), the Portuguese Association of Distribution Companies (APED), the Portuguese Logistics Association (APLOG), the Lisbon City Council within the scope of the Lisbon European Green Capital 2020 (CML), the Confederation of Farmers of Portugal (CAP), the Business Confederation of Portugal (CIP), the National Commission for Combating Food Waste (CNCDA), Dariacordar/Zero Waste, the Portuguese Federation of Food Banks (FPBA) and Refood 4 Good.

The main objectives of the Movement are to contribute to facilitating the utilisation of surpluses, making the fight against food waste habitual. Encouraging and facilitating the donation of leftovers, as well as promoting responsible consumption are other objectives of this movement.

Know more about the movement:

The VET LOVES FOOD consortium is always happy to generate synergies with such conscious players in the fight against food waste. We want to congratulate the great job of Unidos Contra o Desperdicio for a more sustainable planet.

Every step is important in the fight against food waste. Don’t hesitate and be part of the change! Sign our Manifesto:


Rethink – Reduce – Reuse’.

The VETLOVESFOOD 2023 International Virtual Challenge ended with 12 recipes submitted: of these, 10 were considered as living up to the definition of eco-sustainability, highlighting not only local traditions, but also the participants’ green skills in creating sustainable, low-carbon and zero food waste recipes.

This unique competition aimed to bring together passionate individuals and culinary experts to showcase their innovative cooking recipes that not only tackle food waste but also contribute to reducing our carbon footprint. We were truly amazed by the creativity and commitment demonstrated by all the participants.

We want to take a moment to express our gratitude to each and every one of you who Comprar cialis generico barato en españa participated in this journey. Your dedication to promoting sustainable practices in the culinary world is truly inspiring. Together, we are making a significant impact on the way we think about food and its environmental implications.

The challenge was aimed at senior professional chefs, vocational training students over the age of 18 and HORECA students under the tutelage of a vocational training teacher; the recipes were evaluated using a double criterion.

On the one hand, the first criterion was the votes received on social media;

On the other hand, international judging criteria were used: the carbon footprint of the recipe, the arrangement and number of ingredients, technical accuracy, the ratio between different macronutrients and the interpretation of the motto  ‘Rethink – Reduce – Reuse’ .

Among all the 12 recipes submitted, up to the standards set by the challenge, that of the Quoquomodo Zefiro students – who participated under the tutelage of VET teacher Simone Carone – triumphed:

𝕊𝕡𝕖𝕝𝕥 𝕣𝕒𝕧𝕚𝕠𝕝𝕚 𝕗𝕚𝕝𝕝𝕖𝕕 𝕨𝕚𝕥𝕙 𝕝𝕚𝕢𝕦𝕚𝕕 𝕡𝕖𝕔𝕠𝕣𝕚𝕟𝕠 𝕔𝕙𝕖𝕖𝕤𝕖 𝕤𝕖𝕣𝕧𝕖𝕕 𝕨𝕚𝕥𝕙 𝕤𝕨𝕖𝕖𝕥 𝕒𝕟𝕕 𝕤𝕠𝕦𝕣 𝕔𝕙𝕖𝕣𝕣𝕚𝕖𝕤 𝕒𝕟𝕕 𝕓𝕣𝕠𝕒𝕕 𝕓𝕖𝕒𝕟 𝕤𝕒𝕦𝕔𝕖

Quoquomodo Zefiro’s Spelt Ravioli

[HERE] you can find the recipe, so you can reproduce it and amaze your guests with a delicious and eco-friendly product, perfectly in line with the VETLOVESFOOD style!

Quoquomodo Zefiro’s Team

Congratulations to the Quoquomodo Zefiro students, who won an e-masterclass held by [ESHBI]

We look forward to seeing what other surprises these young talents have in store for us in the future!

Congratulations also to the second and third place winners:


Joana Carlos’s Smoked Mackerel


Raul Salinas’s Tacaño (Cheapskate)

You can see their recipes and those of all the participants by clicking [HERE] for more greener, delicious and simple recipes!

These winners have not only demonstrated their culinary prowess but have also shown us the way forward in embracing sustainable practices in the kitchen. We encourage everyone to explore their winning recipes, learn from their techniques, and discover how to make a positive impact on our planet through mindful cooking.

We would also like to acknowledge and appreciate all the participants who took part in this challenge. Your recipes, ideas, and dedication have added immense value to this initiative, further raising awareness about the critical issue of food waste and its environmental consequences.

Once again, congratulations to the winners and a big thank you to all who participated in the VETLOVESFOOD RETHINK FOOD Virtual Challenge. Together, let’s continue to rethink food, reduce waste, and make a difference with every meal we prepare.