ROCK THE GREENS HUB Erasmus Project

Project Title

ROCK THE GREENS HUB

Project Key Action

This project related with these key action: Cooperation for innovation and the exchange of good practices

Project Action Type

This project related with this action type : Strategic Partnerships for vocational education and training

Project Call Year

This project’s Call Year is 2018

Project Topics

This project is related with these Project Topics: New innovative curricula/educational methods/development of training courses; Recognition, transparency, certification; Cooperation between educational institutions and business

Project Summary

The Rock the Greens Hub project brought together French, Hungarian, Estonian, Spanish, Polish and Turkish partners around the issue of vegetarianism and veganism in the catering sector, with the main objective of strengthening the capacity of the sector to meet the customers’ demands, whether they are vegetarians, vegans or fléxitairens, by offering high-quality products. The partnership aimed to strengthen the links between catering companies and vocational education and training institutions, by creating flexible learning pathways open to all learners, as well as training resources for trainers, teachers and internship tutors.

This strategic partnership was born from a common observation: more and more customers are following a plant-based diet or wish to find quality vegan and vegetarian dishes in restaurants, while the training offer of the catering staff has not changed. Our ambition was therefore to contribute to the training offer for food and beverage trades to allow restaurants to meet consumer demands and favor training institutions’ competitivity and adaptability to the job market.

During the 36 months of project implementation, Rock the Greens Hub brought together a large number of stakeholders, from the business community and from the vocational training sector. Together, we have worked towards a series of tangible results:
– A skills framework (curriculum) on vegan and vegetarian cuisine and sales strategy, allowing teachers, trainers and internship tutors to introduce the topic of plant-based cooking in VET pathways,
– A series of 6 online training modules for trainers and internship mentors,
– A Guide for trainers and tutors, to enable them to get accustomed with the RTGH tools and use them with their learners,
– The Rock the Greens Hub quality charter and labeling process, leading to the development of a network of restaurants and training institutions that understand the importance of the vegan issue and wish to integrate the RTGH principles into their business strategy.

These concrete project deliverables were accompanied by learning and training activities, including:
– a training-of-trainer activity aimed at presenting the tools and resources developed, update and experiment via an evaluation activity according to the ECVET model,
– a learning and assessment activity for learners, replacing the mobility of learners initially planned, but keeping the same objectives (having a common culture and understanding of the use of the curriculum and the implementation of the ECVET evaluation),
– mentoring sessions between business and teachers / trainers, allowing the exchange of good practices in vegan cuisine,
As well as transversal activities:
– communication, dissemination, and exploitation of results (including creation of communication material and dissemination channels)
– evaluation, quality approach, adaptation measures taken in the context of the covid19 crisis,
– impact studies, research
– coordination of activities, project management, organization of meetings, administrative and financial management.

Results and impacts achieved:
– a training offer more suited for the market requirements and the needs of professionals;
– strengthened links between the hotel and catering sectors and vocational education and training;
– awareness and better understanding of the ECVET system by trainers and internship supervisors and the opportunity to implement it in a specific course (facilitated by the Trainer’s Guide);

Long-term benefits:
– increased awareness of the importance of the vegan and vegetarian market among companies in the countries concerned, which were informed during awareness-raising events, information sessions, or via online dissemination channels.
– a strengthened capacity of the partners to face unforeseen events and to adapt, demonstrated in the way in which the partnership managed the situation generated by the covid19 crisis.
– skills development in terms of management of Erasmus projects for all the partners and especially for the newcomers in this type of partnership (Hungary, Turkey).
– sustainable partnership networks between representatives of the IVET and the CSPS and the mentors and chefs of the restaurants.

Project Website

http://rockthegreens.eu/

EU Grant (Eur)

Funding of the project from EU: 235184 Eur

Project Coordinator

IFPRA Normandie & Country: FR

Project Partners

• Magyar Máltai Szeretetszolgálat Óbudai Technikum és Szakképző iskola
• Asociación ACE (Aprende, Coopera y Emprende)
• N.E.T. (NETWORKING EDUCATION AND TRAINING) ASSOCIAZIONE CULTURALE
• MOSQI.TO
• Zeynep Mehmet Dönmez Mesleki ve Teknik Anadolu Lisesi
• TARTU LINN
• Les Petits plats dans les grands