Project
Project
The project “Eco-restaurateur, pour une alimentation durable” (Eco-“food and Beverage worker”, for sustainable nutrition) aims at giving an answer to the competence needs that are emerging in the sector and to the strongly growth of sustainable food, in terms of eco and local food. It has also the purpose, through the most rigorous ECVET tools, of connecting the learning outcomes to the labour market. Thus, competence profiles, training material repertories and standards, and an evaluation system are developed in close contact with the economic stakeholders  
Context
Context
Food usually travels on the average 1500 km before arriving to the table of the European consumer. On the opposite side to this, to the practices of intensive agriculture, to the mass distribution or to environmental concerns too, a global and profound movement is developing around food and agriculture to advocate sustainable practices for production and consumption of quality products (in terms of health and taste). Projects are being developed all around Europe, both formal and informal, involving citizens, associations, enterprises, territorial groups, public authorities, etc., from production to consume. Nevertheless, this sector, which can offer many sustainable and rewarding jobs (especially for low-qualified people), implies a strong need for training. There have been shortcomings in the development of training provision, difficulties in the access to vulnerable groups and weaknesses in the promotion of healthy and sustainable eating habits.
Objectives
Objectives
The Eco-restaurateur project seeks to work on eco-restaurant certification at EU level in order to: support the design of training offers facilitate the access of vulnerable groups (tools and teaching materials developed having key skills in mind) disseminate good practices in food habits (dissemination of resources to a wide public)

About us

This website is dedicated to the Eco-Restaurateur project.

This project has been funded with support from the European Commission.

Outputs

A competences profile
Training Standards and modules
An Evaluation system

Multiplier events

Study visits
Multiplier events targeted to high level personalities in the Education, Food and Social sectors, fo...
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Sustainable food fairs
Public events included in thematic fairs about sustainability, food and tourism for the multiplier e...
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International conference
The final dissemination event at transnational level for the promotion of further adoption of projec...
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Presentation of the results of the work on the rating system in the framework of the project “Eco Restaurateur”
Presentation of the results of the work on the rating system in the framework of the project “Eco Restaurateur”
July 10, 2017
On 8th July 2017, the members of Barka’s Network meet on an annual general assembly. During that meeting Barka Foundation representative Maria Sadowska presented to the partners the results
Sustainability fair in Forlimpopoli – Italy
Sustainability fair in Forlimpopoli – Italy
June 30, 2017
Scuola Centrale Formazione participated with a stand to the Artusian Festival (www.festartusiana.it) in Forlimpopoli on 27/6/2017. The Artusian Festival is a very famous festival in Ita...
Summary of work on creating an eco-skills training program for kitchen worker
June 27, 2017
On 26th of June a visit for external partners was organized by Barka to present the results of work on the IO3 – educational tool/syllabus of « eco skills ». The participants of this visits

Partners

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