Chair of Education for Sustainable Nutrition and Food Science

Culinary Competences for Sustainable Cooking (CulSus)

With global challenges such as climate change and food security, a dietary shift towards a sustainable diet is imperative. Concomitant to the need of a dietary shift, the out-of-home consumption, e.g. in school and office canteens as well as restaurants, is an important sector. So, one significant lever to promote a dietary shift towards a sustainable nutrition is the education of future chefs on the preparation of sus-tainable vegetarian and vegan ingredients and dishes.

Objective of the project CulSus is to promote a dietary shift towards a sustainable nutrition by educating future chefs and other personnel of the hospitality sector on the sustainable use of vegetarian and vegan ingredients and dishes. The developed educational materials will foster this knowledge. The educational materials will be tested and optimized and subsequently disseminated with the help of relevant stake-holders and online tools. A complementing virtual student engagement activity will enhance cultural exchange and student engagement.

 

Project duration: 05/2023-04/2025

Funding number: EURENI_23_D_026

Funding agency: Federal Ministry for the Environment, Nature Conservation, Nuclear Safety and Consumer Protection (BMUV)

Project executing organisation: Zukunft - Umwelt - Gesellschaft (ZUG) gGmbH

Project coordination: Birgit Rumpold, TU Berlin

Project partners:
EPIZ e.V., Deutschland
Tallin School of Services, Estland
Varna University of Management, Bulgarien

Contact

Room MAR 1052