The AGRIMED project is a holistic and innovative initiative in culinary education, focused on equipping Kitchen Technicians with skills and knowledge to champion the Mediterranean diet and its sustainable practices. By promoting healthier and culturally enriched food systems, it not only boosts individual career opportunities but also advances wider goals of sustainability. The collaborative model of the project lays the groundwork for future growth and exploration in sustainable culinary practices.
This project creates a Mediterranean-inspired culinary training program for Kitchen Technicians in Luxembourg, Italy, and Spain, focusing on seasonal, regional ingredients to drive healthier, sustainable food systems. It promotes the Mediterranean Diet (MD) as a culturally rich approach adaptable even in Nordic contexts, emphasizing health, reduced food waste, and sustainable practices that align with the UN’s 2030 Sustainable Development Goals. By addressing labor market needs for skilled, eco-conscious professionals, this flexible training meets modern demands for vocational education, empowering technicians to lead community-centered, eco-friendly culinary efforts.
Funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or the European Education and Culture Executive Agency (EACEA). Neither the European Union nor EACEA can be held responsible for them.
