We are delighted to share the highlights of our successful SSPICE IT! Final Conference that took place on February 20-21, 2025 in Bucharest, Romania. The event marked the successful conclusion of our project aimed at enhancing sustainability in the food and catering sector through vocational education and training. Conference Highlights The first day of the …
In early November 2024, five students and two professors from the Portuguese vocational education institution Escola Profissional Amar Terra Verde visited Greece for an educational exchange program hosted by AKMI, a leading Greek VET institution. The five-day event, held from November 4th to 8th, was designed to promote sustainable practices in the catering sector, while …
The Visit of Escola Profissional Amar Terra Verde in Greece Read More »
The Project SSPICE IT! is excited to introduce an innovative tool that transforms learning and career guidance in the food and catering sector. The Game-based Skill Assessment & Career Guidance Tool is an online game specifically designed for trainees aiming to explore their potential more creatively and interactively. Through a hands-on simulation of building and …
Exchange activities and Living Labs between SSPICE IT! partners continue. This time it was the turn of the students of the VET centre of Marino (Rome), who went to Portugal from the 6th to the 10th of May. Among its various activities, our project foresees, in fact, the organization of training mobility experiences for students …
The students of the CMFP of Marino (IT) fly to Portugal for a Living Lab Read More »
One of the most exciting activities of the SSPICE IT! project, the students’ mobility, started this month with a visit of a group of Italian students (and teachers) from the VET Center of Castelfusano to the VET Centre EHOJA in Spain. For five days, students had the opportunity to immerse themselves in a unique educational …
The Good Food Strategy 2 (GFS2) of the Brussels region represents an ambitious vision aiming to transform the Brussels food system towards greater sustainability, while including social, environmental, and economic challenges. The GFS2 builds upon the first Good Food strategy (2016-2020) and aligns with the regional policy declaration 2019-2024, which calls for strengthening this initiative. …
The Good Food Plan 2: a Brussels response to the challenges of sustainable food Read More »
The food sustainability guidelines set by the SSPICE IT! project have reached Roma Tre University, thanks to the students of CMFP Castelfusano, one of the Italian VET centre participating in the project. The students were invited to cook during an important event hosted by the University and they decided to apply all the principles studied …
Three days in Brussels to learn and talk about food sustainability.Organized by the Belgian partner “Pour la Solidarité,” the three-day training was an opportunity, for the five VET centers involved in the project, to exchange ideas and explore new educational perspectives.Through presentations, workshops, and brainstorming on the training program jointly developed, the participants actively interacted …
The 5 VET centres of SSPICE IT! meet in Brussels for three days of training Read More »
The food and catering sector in Europe is undergoing a profound transformation, driven by the urgent need for sustainability and digital innovation. Recognizing this demand, the SSPICE IT project is funded by the European Commission under the Erasmus+ program has emerged as a trailblazer, aiming to equip workers in the industry with the necessary skills …
In recent years, sustainability has emerged as a critical global concern, and its significance extends far beyond individual actions. The catering sector, with restaurants at its forefront, plays a pivotal role in shaping consumer behaviour and environmental impact. As the European Union continues to emphasize sustainable practices and green initiatives, restaurants must proactively adapt to …
Embracing Sustainability and Green Practices: A Vital Step for the Catering Sector Read More »
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