Articles

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 »

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 …

Kickoff of student mobility: students from Castelfusano VET Center visit “Escuela de hostelería y turismo de La Rioja” in Spain Read More »

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 »

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 »