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Sustainability in culinary practices: tradition and innovation towards a sustainable future [SCOOK]
 

Principal Investigators: Dr Sarah Berthaud (lead), Ulrich Hoeche, Eamonn Hoult, Dr Francesco Noci, Clare Newman, Mary Reid.

SCOOK is a three-year project (Dec 2022-Jan 2025) based on a collaboration between the ATU, Galway City, the Mediterráneo Culinary Center in Valencia (Spain), the Lycée Jessé de Forest Avesnes-sur-Helpe (France), and the University St Kliment Ohridski, Bitola and Faculty of Tourism and Hospitality, Ohrid (Republic of North Macedonia). It gathers experts in culinary arts, food sciences, languages, and technology to improve awareness of sustainability in culinary vocational education and training and the Hospitality, Restaurant and Catering sector. The partners aim to improve teaching and learning in culinary arts so that sustainability is fully integrated into the curriculum via the development of multilingual digital tools. The SCOOK partners aim to implement a repeated multi-country cross sectional snapshot to assess sustainability awareness of the target groups; develop a handbook on Recycling for culinary VET; organise transnational webinars to discuss traditional and innovative cooking methods & sustainability; develop multilingual & inclusive interactive digital teaching and learning resources on sustainability for fish, meat, dairy & baking, cereals, vegetables, & fruit.

Funded by Erasmus+ KA220 - 2022-1-IE01-KA220-VET-000087719