ZAŁOŻENIA PROJEKTU Gastro Waste 

Project Leader: Zespół Szkół Ogólnokształcących i Zawodowych w Mońkach (ZSOiZ w Mońkach)

Project Partners:

EUROPEAN EDUCATIONAL PROJECTS S.L. (Educa)

VSIA Rigas Turisma un radosas industrijas tehnikums (VRT) 

The main goal of the project is to provide access to practical solutions for the use of waste in gastronomy.

The following specific goals:

• the acquisition of knowledge through the prepared diagnosis and the corresponding training related to the use of waste generated in the preparation process,

• learning about the requirements and solutions related to waste management in gastronomy,

• exchange of experience in the field of waste utilization.

The activities planned as part of the project are:

• a report containing research, diagnosis and comparative analysis in the catering industry taking into account the practices related to waste management in gastronomy resulting from climate change,

• pilot training programs on the use of waste generated in the process of food preparation in gastronomy,

• a guide including the results of the training implementation, testing results and recommendations in the field of less waste in gastronomy.

Gaining knowledge of project participants in the field of:

• the use of waste generated in the process of food production and food preparation in gastronomy,

• learning about innovative technological solutions used in food production and food preparation in gastronomy,

• acquiring the ability to prepare dishes and meals with the use of waste generated in the preparation of nutrition in gastronomy,

• learning about ecological products made of semi-finished products and food waste.

Pięć nauczycielek z branży hotelarsko - gastronomicznej z ZSOiZ w Mońkach oraz z Rīgas Tūrisma un radošās industrijas tehnikums wyjechało do Walencji w ramach projektu Gastro Waste, na szkolenie związane ze zrównoważoną produkcją i konsumpcją żywności oraz realnych zmianach, jakie jesteśmy w stanie wprowadzić w tym zakresie, zarówno w szkołach, jak i w naszym codziennym życiu.

Na szkoleniu uczestnicy poznali podstawy zrównoważonej kuchni oraz co oznacza gotować z sezonowych i lokalnych produktów.  Nauczyli się również wielu hiszpańskich przepisów kulinarnych opartych na zasadach zrównoważonego gotowania, m.in. jak robi się horchatę - tradycyjny, walencjański napój z mleka roślinnego z cyperus esculentus (cibora jadalna).

Projekt Gastro Waste to także okazja do wymiany doświadczeń i poznania praktyki zawodowej w krajach UE.  Dziękujemy naszemu partnerowi z Hiszpanii. Educaprojects za organizację szkolenia.

Five teachers from the hot/gastro industry from ZSOiZ w Mońkach and from Rīgas Tūrisma un radošās industrijas tehnikums went to Valencia as part of the Gastro Waste project, for a training related to sustainable food production and consumption and real changes that we are able to introduce in this area both in schools and in our daily lives. 

At the training, participants learned the basics of sustainable cuisine and what it means to cook with seasonal and local products .They also learned many Spanish food recipes based on the principles of sustainable cooking, including how to make horchata - a traditional Valencian drink made from plant milk from cyperus esculentus (tiger nut).

The Gastro Waste project is also an opportunity to exchange experiences and learn about professional practice in EU countries.  We thank our partner from Spain 🇪🇸Educaprojects for organizing the training.

On 18 October 2023, International Meeting of Partners took place in Valencia as part of the GastroWaste project. nArrangements from the meeting:

• The syllabus for the classes and the training program in Valencia were discussed and approved by the project partners,

• The leader explained to the project partners the next stage, which is the implementation of the results of the training in the use of waste into school and business practice,

• Technical and organizational details of training in the field of waste utilization were discussed with partners - organizational issues - accommodation, meals, transport, cultural activities,

• The issues of popularizing the training in Valencia were discussed with partners,

• The forms of dissemination of the international meeting of partners in Valencia on October 18, 2023 have been established. - social media, website, school meetings,

• The project evaluation strategy was discussed. The first survey template was provided to the partners,

• The partner presented several restaurants that use waste to prepare meals.

• The financial aspects of the project implementation were explained,

• Forms of keeping project documentation explained,

• The dates of the next meetings have been agreed in Poland in March 2024,

• Administrative matters were clarified.

On 18 May 2023, International Meeting of Partners took place in Riga as part of the GastroWaste project.

On 28 February 2023, International Meeting of Partners took place in Monki as part of the GastroWaste project.

 Arrangements from the meeting:

• The project and its main tasks were presented,

• The main tasks to be performed and the role of each of the Partners have been defined,

• The deadline for preparing the result under the task was set: Creation of one report consisting of a set of three analyzes of consortium members (PL, ES, LV) including research and comparative analysis.

• Report containing research and analysis of the catering industry using of waste in gastronomy,

• The plan for disseminating the project results was discussed,

• The form of evaluation of activities in the project has been established,

• A group of project participants was discussed,

• The form of recruiting project participants was established,

• Forms of cooperation and communication between partners have been defined,

• The financial aspects of the project implementation were explained,

• Forms of keeping project documentation explained,

• The dates of the next meetings have been agreed,

• Administrative matters were clarified.