Welcome to the 3rd Webinar of the VET LOVES FOOD Project!
This webinar is aimed at presenting the Result 2 of the Project: a Hands-on Manual against Food Waste. Since the aim of this Hands-on Manual is to prevent food waste, especially in education, in this Webinar we will count with the intervention of EIT – Food, the world’s largest food innovation community. We will also count with the participation of the winners of the RETHINK FOOD Virtual Challenge, explaining the meaing of their recipe and how the challenge has impacted in their daily-basis.
10:00 – 10:05 Opening session (Lucrezia Palladini – CECE)
10:05 – 10:15 VET LOVES FOOD Project Overview (Lucrezia Palladini – CECE)
10:15 – 10:35 Understanding the landscape (Javier Cuartero – EIT Food)
10:35 – 10:50 Deep Dive into the Manual for preventing Food Waste (Rosa Prieto – ESHBI)
10:50 – 11:05 Sustainable Restaurant Criteria (Igor Ozamiz – ESHBI)
11:05 – 10:15 Rethink Food Virtual Challenge (Sara Herrero – CECE)
11:15 – 10:25 And the winner is… (Simone Carone – ZEFIRO)
11:25 – 10:30 The VET LOVES FOOD hub (Lucrezia Palladini – CECE)
11:30 – 10:35 Closing and interactive activities (Lucrezia Palladini – CECE)
Themes under discussion
- Overview of the VET LOVES FOOD Project
- Presentation of the Hands-on Manual
- Rethink Food Virtual Challenge
- The VET LOVES FOOD hub
- Understanding the landscape of food waste
This session will be of particular interest to practitioners working in vocational centres in the HORECA sector, aiming at excellence with regards to preventing food waste. In particular, it will be of interest to VET centres that wish to form partnerships or clusters with business operators in the food chain, from producers, to distributors, to restaurants and hotels. The project can be of interest to vocational teachers and trainers, school leaders as well as business operators with an interest in organisational self-assessment of food waste. It offers an opportunity to help shape the strategy and strategic partnership to contribute to overall European and National policies on food waste prevention.