Embracing sustainability in vocation training for food professionals
IFAU Institute for Food Studies and Agroindustrial Development
Topics:
OrganicPlant-based menus
Health & wellbeing
Gardening and Farming
Caterers competences
Country:
TaaniAbstract:
Copenhagen Hospitality College in Denmark offers vocational education and professional training to chefs, kitchen staffs and waiters. More than 850 students are enrolled at the facility and, every year more than 6,000 professionals receive vocational training here. The modernized vocational education provides the students with extensive and hands-on competences within food quality and origin, sustainable production, and cooking skills central to implement sustainability aspects in practice.
Organic transformation of public kitchens under the Organic Action Plan 2020
DTU Food Institute
Abstract:
This is a Best Practice of a policy for having more organic food in public meals. It is an example of how the transformation in public kitchens to cook organic food can be implemented and also illustrates the importance of linking experiences from practice to policy levels.