Sustainable Food

Sustainable food system: trainings for green skills

European project
November 2017 to October 2019

The European project “Sustainable Food System” aims to develop professional trainings based on the development of “green skills” in the food sector, in order to increase the number of jobs linked with an ecological, sustainable and inclusive transition.

Nowadays, the food issue represents a European and International challenge. The food system has a strong impact on the environment: it is the sector with the highest demand of water. A great part of the production is lost and transformed in wastes.

While the population is growing, the spending power of numerous citizens is reduced by the economic and social crisis, and in a context of climatic emergency implying a successful ecological transition and a smart, sustainable and inclusive growth, Sustainable Food System wants to participate and support the transition as creating new jobs. 

The "Sustainable Food System" project has 6 goals

  1. Define a learning program online.

  2. Create a virtual platform to promote the project’s learning program.

  3. Develop a toolkit guide which will define the learning program and its goals.

  4. Create evaluation tools in order to collect and analyse the information to improve the learning of the students.

  5. Collect testimonies to create an awareness campaign and promote an educational formation based on sustainability.

  6. Spread information to participate to the dissemination of the knowledge on the future transformations in the professional food sector.

Supported by the European Commission as part of the Programme for education, training, youth and sport – ERASMUS +.

Target group

The target group includes those workers or VET-students, who are part of the food chain management, who intend to develop an expertise in implementing and promoting food value chains in their own working sectors, according with their professional specificities. 

The partnership of "Sustainable Food System"

"Sustainable Food System" in short

  • Schedule of the project: from the 1st of November 2017 to the 31st of October 2019.

  • Creation of a platform to provide the partners and the organisations interested with all the documents required for the formations. 2017-2018.

  • Development of a toolkit guide describing the program, its goals and the description of the learning material. 2018.

  • Collection of testimonies for an awareness campaign. 2018-2019.

  • 3 national events, Barcelona in April 2018, Sorrento in October 2018 and Madrid in April 2019, to present the project and information linked to the activities.

  • Final conference in Brussels in October 2019. 



Marie Schuller