Éco-Restaurateur (Eco-caterer), for sustainable food
An item of food travels an average of 1500 km before arriving in the European consumer’s plate. Given this observation, and the practices of intensive agriculture and mass retail or environmental concerns, a deep global movement is emerging around food and agriculture to advocate sustainable production practices and the consumption of quality products (in terms of health and taste).
Projects are taking place throughout Europe, whether formally or informally, involving citizens, associations, businesses, local authorities, government bodies, from production to consumption.
This sector, which could generate many jobs, notably ones not requiring many qualifications, that are sustainable (since they are linked to the local area) and fulfilling, involves major training needs. Shortcomings have been found in the way the training provision is organised, in the access for disadvantaged groups and in the lack of dissemination in eating habits.
The "Éco-Restaurateur, pour une alimentation durable" (Eco-caterer, for sustainable food) project aims to provide a response to the need for skills in the emerging and high-growth potential sector of sustainable food, in the organic and local senses. Using the most rigorous ECVET tools, it aims to link the training received to the labour market. Thus, skills profiles, an assessment system and training manuals will be developed together with the economic stakeholders.
The Éco-Restaurateur project seeks to implement the “Éco-Restaurant” certification at the European level to:
- help structure the training courses
- facilitate access for deprived groups (purpose-made pedagogical tools and materials, taking key skills into consideration)
- disseminating good practices in eating habits (wide diffusion of resources etc.)
The partnership is broad, diverse and balanced. It is made up of 5 European partners, federations that are active at the regional or national levels:
- AID Coordination, Belgium
- Barka Foundation, Poland
- Scuola Centrale Formazione (SCF), Italy
- Integrity (KnCCI), the Kyustendil chamber of commerce and industry, Bulgaria
- Grupul Pentru Integrare Europeana (GIE), Romania
as well as 5 local field operators in Belgium
Three intellectual outputs are expected:
A sustainable skills profile for caterers
Based on the ECVET methodology, and submitted to the stakeholders for validation, its objectives are:
- to help the participating training centres make their offer more visible
- to support the implementation of sustainable practices and the transfer of this knowledge and skills in the training programmes
- to provide a structure for the rest of the outputs
An assessment system
In order to validate the skills acquired during training, it is important to have a way of ensuring these skills have genuinely been acquired. A consistent system needs to be devised that will give the different operators the confidence to move from assessment to validation to possible automatic recognition of the learning outcomes.
Aims: the assessment system being developed will have to provide a clear common structure, but also enable training providers to make it their own depending on their specificities or the local food context. It will conclude with the delivery of certification recognised by the project partners.
Method: taking account of existing schemes, determine the core criteria and indicators, as well as a mode of control, the modalities of the tests (tasks and conditions for carrying them out) and the practical conditions for implementing the test(s).
Local training manuals
The skills profiles need to be structured in such a way that they can be used by the training providers and make the ECVET outputs available to the actors on the ground. It is a matter of translating the profile into units of learning outcomes that can be compared with one another, and to transpose them into training modules that can be integrated into the partners’ training courses. This is where local particularities are taken into account.
Aims: To provide the local operators with the necessary tools to make the courses concrete and adapt them to the national training methods.
Method: the partners will have to determine the relevant training units, split them into learning sequences and into operational objectives. The national operators will then have to take hold of those outputs and transpose them into their training courses as short modules that are consistent with their established systems. finally, a testing/modification system will be developed, and a dissemination event will be held for the stakeholders held, that brings to the fore the participants in this testing.
The productions of the project are gathered on a single medium: a syllabus contains the 3 intellectual outputs (the "profile", "evaluation" and "training" referentials), composed around two key activities, by remind first the context (Chapter 0) and the principles (Chapter 1) on which these referentials are based; then the syllabus proposes various activities that are proposed as pedagogical sheets grouped into training modules (chapters 2 to 6), these sheets are a source of inspiration to prepare many sessions of work to integrate according to the sensitivity of the center and the level of learners.
The project site
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This project has been funded with support from the European Commission. This website reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.