Sustainability in Culinary Practices: Tradition and Innovation towards a Sustainable, Digital, and Innovative Future Erasmus Project

Project Title

Sustainability in Culinary Practices: Tradition and Innovation towards a Sustainable, Digital, and Innovative Future

Project Key Action

This project related with these key action: Partnerships for cooperation and exchanges of practices

Project Action Type

This project related with this action type : Cooperation partnerships in vocational education and training

Project Call Year

This project’s Call Year is 2022

Project Topics

This project is related with these Project Topics: Bridging intercultural, intergenerational and social divide; Digital content, technologies and practices; Environment and climate change

Project Summary

Project summary will be added as soon as possible

EU Grant (Eur)

Funding of the project from EU: 250000 Eur

Project Coordinator

Atlantic Technological University & Country: IE

Project Partners

• VALENCIA CULINARY CENTER S.L.
• LPO Jessé de Forest
• UNIVERSITY ST KLIMENT OHRIDSKI BITOLA