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 espaΓ±a 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:

π•Šπ•‘π•–π•π•₯ π•£π•’π•§π•šπ• π•π•š π•—π•šπ•π•π•–π•• π•¨π•šπ•₯𝕙 π•π•šπ•’π•¦π•šπ•• π•‘π•–π•”π• π•£π•šπ•Ÿπ•  𝕔𝕙𝕖𝕖𝕀𝕖 𝕀𝕖𝕣𝕧𝕖𝕕 π•¨π•šπ•₯𝕙 𝕀𝕨𝕖𝕖π•₯ π•’π•Ÿπ•• 𝕀𝕠𝕦𝕣 π•”π•™π•–π•£π•£π•šπ•–π•€ π•’π•Ÿπ•• 𝕓𝕣𝕠𝕒𝕕 π•“π•–π•’π•Ÿ 𝕀𝕒𝕦𝕔𝕖

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 TacaΓ±o (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.


Presentation of the Result 1 – Green Skills VET Curriculum in Agri-Food sector and Sustainable Practices

Today, the 30th of May, we held the webinar to present the first result of the VET LOVES FOOD project to our community: a Green Skills VET Curriculum in Agri-Food.

Lucrezia Palladini, as coordinating manager of the Project (CECE) opened the floor by introducing the main features of the VET LOVES FOOD Project to the attendees.

Afterward, Francesca Danda, from ENAIP Veneto, a partner from the VET LOVES FOOD Project, proceeded to present the Green Skills Curriculum in the Agri-food sector. She shared how this Curriculum can lead to improving current VET paths by introducing new sustainable procedures and practices in the HORECA sector.

Moreover, we counted on the presence of our Thai-associated partner, Benjamin Lephilibert, CEO of LightBlue Consulting, presenting their sustainable practices to prevent, measure, and raise awareness on the problem of food waste, oriented to the HORECA and the educational sector.

The VET LOVES FOOD consortium wants to thank the 34 attendees for joining us!

For those who could not attend the webinar, or for those who want to re-watch the webinar, the recording of the event will be available soon on our website.

Stay tuned to our social media! We will share the news on the webinar there!

We remind all the attendees that our Curriculum is available in the four languages of the Project (Spanish, Portuguese, Italian, and English) in the section media of the VET LOVES FOOD website.

Don’t forget to join our community and be part of the Change!

VET LOVES FOOD – Newsletter n.2 (March 2023)

Towards Project Result 2

Being our main aim bringing awareness to the challenges that our food systems cause, the Project Result 2 focuses on the creation of a manual for food professionals and trainers

The manual will be potentially exploitable by any citizen interested in the topic of reducing food waste while giving new life to traditional recipes, following a farm-to-fork approach. VET providers’ contribution in this matter is crucial: in this way, they can enhance the culture of food waste prevention and develop new positive behaviors.

But this can also be achieved through constant dialogues and cooperation with stakeholders from the food value chain, being a key piece in the fight against food waste.

Additionally, the use of a web-based application for food waste monitoring will help to make better use of local products from a food waste prevention perspective.    

Next steps

The next steps, foreseen by the Project result 2, are:

  • Transfer and capitalization of innovative practices to track food waste.
  • Drafting of the manual.
  • Planning and promoting awareness initiatives on Food Waste Prevention and Food Waste Management.

2nd Transnational Meeting in Matosinhos

The VET LOVES FOOD 2nd Transnational Meeting took place in Matosinhos, Portugal, the 24th and 25th November 2022. The face-to-face event brought some insight among all the partners about the next steps to be taken and arrangements for the different tasks of the partners in order to ensure the attainment of the objectives and results.

The VET LOVES FOOD Manifesto

If you want to know more about the VET LOVES FOOD objectives and its main purpose you can check now the new Manifesto, which includes: the reasons of why it is so important to reduce food waste and its impact, what is wanted to be achieved as well as the priorities, and how people in different parts of the chain can help to solve this issue.

 Check the VET LOVES FOOD Manifesto

Project partnership

Be part of the change!

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Last 31st of March, CEPROF offered an Educational Dinner in the frame of the VET LOVES FOOD Project, aimed at raising awareness against food waste through innovation in VET.

During such a lovely event, which took place in CEPROF’s facilities, the following menu was cooked and served by the students:


– Lupin humus with potato peel chips and naan bread

– Seasonal vegetables patanisca


Green pea cream soup with crispy bacon

Main course:

Chickpea burger with broccoli and spices sauce (the sauce is made out of the broccoli boiling water) roasted potato (with peel) and seasonal vegetables (pumpkin, broccoli and broad beans)


Bread pudding (can be made with bread leftovers) with orange cream (seasonal fruit).

During the event, attended by more than 40 people, the VET LOVES FOOD Project, was presented, along with its recently created Manifesto.

Here we leave you a great video of the preparation of the menu for the dinner! Don’t miss it!

We want to thank CEPROF, in the name of the whole consortium, for their excellent work raising awareness on food waste prevention and presenting the VET LOVES FOOD objectives, for a greener and more sustainable world!

Do you want to know more about the VET LOVES FOOD path? Visit our website and subscribe our Manifesto! Take the leap and be part of the change!

Stay tuned for more news about the VET LOVES FOOD Project!


In this short article we will introduce the main hierarchy to prevent food waste and the different options you can use before food disposal, ordered from the most preferable option to the least preferable option.

  • Avoid surplus food generation throughout food production and consumption.
  • Prevent food waste generation throughout the food supply chain.
  1. RE-USE (human consumption)
  • Re-use surplus food for human consumption through redistribution networks and food banks while respecting safety and hygiene norms.
  1. RE-USE (animal feed)
  • Feed use of certain food no longer intended for human consumption following European Commission guidelines.
  1. REUSE (by-products) / RECYCLE (food waste)
  • Revalorise by-products from food processing and food waste into added-value products by processes that keep the high value of the molecule bonds of the material.
  1. RECYCLE (nutrients recovery)
  • Recovery of substances contained in food waste for low added-value uses such as composting, digestate from anaerobic digestion, among others.
  1. RECOVERY (energy)
  • Incineration of food waste with energy recovery.
  • Waste incinerated without energy recovery.
  • Waste sent to landfill.
  • Waste ingredient/product for sewage disposal.

Learn more about this:

Webinar VET Loves FOOD, official launch!

Last Thursday 20th of October we hosted our first webinar to launch the VET LOVES FOOD Project to our growing community.

Lucrezia Palladini, European Project Manager (CECE) and coordinating partner, presented the main objectives, results and impact of the project. Her presentation encompassed the β€œsoul”, values and drivers behind the VET LOVES FOOD Project.

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We counted on the presence of two partners of the project as speakers:

  • Igor Ozamiz, head of kitchen of the Higher School of Hospitality of Bilbao (ESHBI). He gave us a very interesting approach to how the HORECA sector is being transformed and must be transformed to meet the needs of a world in which food waste is a reality on a daily basis. Under the motto of β€œproducing more with less”, Igor showed the participants a selection of products made entirely of food waste, which made us reconsider the numerous ways to avoid producing food waste in a very simple way.
  • Stefano Tirati, CEO of Learning Digital, not only explained the functioning of the VET LOVES FOOD Platform, but also encouraged the participants of the webinar to register by giving solid reasons why they should engage in our fight against food waste and be part of the VET LOVES community.
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We are very grateful for having those great speakers and partners and an amazing public.

All the participants have already decided to be part of the change to make the world more sustainable.

Thank you for making the first steps for the consolidation of the VET LOVES FOOD community!

Now is your turn. Join our community. Be part of the change!

Rethink, Reduce, Reuse: VET LOVES FOOD and its mission

Did you know that our food systems today account for nearly one-third of global GHG emissions and consume large amounts of natural resources? Not only does this issue result in biodiversity losses and health impacts, but also do not allow fair economic returns and livelihoods for all actors and primary producers.

With regard to food waste, did you know that the 20% of total food produced is lost or wasted?

According to the European Commission:

  • 8-10% of global greenhouse gas emissions are generated by food that goes wasted.
  • 36.2 million people cannot afford a quality meal every second day.
  • Nearly 30% of the world’s agricultural land is occupied to produce food that is never consumed.

To fight against climate change, VET LOVES FOOD project was born with the aim to support awareness-raising about environmental and climate-change challenges through the development of green skills. In the end, food-waste is an environmental concern: from 6% to 8% of all human-caused greenhouse gas emissions could be reduced if we stop wasting food.

Officially launched the 28th February 2022, the project focuses on activating more sustainable individual preferences, consumption habits, and lifestyles regarding food waste: how?

Pushing through innovative model practices to prepare learners, staff, and students to become true agents of change regarding food waste.

Get involved staying tuned with project’ updates and be part of the change!