Sustainable Food - Implementation enters the next round

Training of Sustainable Food Trainers at MODUL University Vienna

Based on the Sustainable Food Manual published in 2016 and the training materials for employee training developed by Hannes Antonschmidt, MODUL University Vienna, and Caroline Steimle, Futouris e.V., training materials for employee training, the sustainable food trainers were trained for the implementation phase at MODUL University Vienna on November 2, 2018.

Train-the-trainer: Preparation for practice

During the train-the-trainer workshop, the content was discussed and the trainers were enabled to impart knowledge about sustainable food to hotel employees, and passages and elements were identified that need to be adapted to the regional context and local characteristics. The employee training courses are offered in the local language. The aim of the employee training courses is to raise awareness of sustainability in the kitchen among the responsible F&B employees. The focus is on sustainable purchasing processes; designing, presenting and communicating a sustainable menu; reducing food waste and implementing sustainable food strategies in the business.

Initial successes and further training

At the same time, more than 350 hotel employees have already been trained in sustainable food by blueContec on Crete and 60 hotel employees by the Egyptian Chef Association in Egypt in recent months as part of the Futouris projects "Crete - on the way to becoming a model destination for sustainable food on vacation" and "Sustainable Kitchen Egypt".

The first employee training courses will start in Tunisia in December 2018, followed by Gran Canaria at the beginning of 2019 and Turkey and Austria/Germany from March 2019.