The goal of the project is to facilitate the change of our eating habits towards more climate friendly direction by updating catering and culinary teachers’ skills in the field of nutrition and culinarism.
The aim is to increase the knowledge and skills of kitchen professionals, in order to increase the use of alternative proteins in professional kitchens. Alternative protein in this project means substitutes for meat, poultry and fish, e.g. new plant-based protein sources, but also insects.
The project will produce a course that can be used in vocational schools and polytechnics to train future kitchen professionals in the use of alternative proteins
Project manager: Johanna Rajakangas-Tolsa
Partners: Haaga-Helia UAS, Da Vince College (Netherlands), Landstede (Netherlands), IKASLAN (Spain), Bridgwater & Taunton College (Great Britain), Perho (Finland), Entocube (Finland)
Funding: Erasmus +