Die Ressourcenmanagement Agentur hat vom 07. bis 09. Mai erfolgreich die für Österreich angepassten Module der im Rahmen des EU- Projekts ReKuK für die berufsbegleitende Weiterbildung in nachhaltiger Verpflegung und Küchenmanagement für KöchInnen und KüchenleiterInnen von Großküchen in den Räumlichkeiten der Bio Forschung Austria getestet.
Semináře pro vedoucí pracovníky veřejných stravovacích zařízení- seznámení s projektem ReKuK.
V České republice byly uspořádány 4 semináře s jednotným názvem „Regionální, sezónní, bio a čerstvé potraviny ve veřejném stravování“.
První seminář a workshop se konal 6. 4. 2018 na Střední odborné škole a Středním odborném učiliště v Žatci (Středočeský kraj). Akce se zúčastnilo 20 vedoucích školních stravovacích zařízení a také učitelé a studenti závěrečných ročníků školy.
The association Thüringer Ökoherz e.V., umbrella organization for organic farming Thuringia has successfully tested teaching materials that were created in an EU project with experts from partner organizations from Austria, Czech Republic and Italy in a workshop series in Leipzig from 05th to 07th March.
Si è tenuto a Serra Riccò fra il 18 e il 21 giugno 2018 il ciclo di incontri sui 5
moduli formativi (“Uso degli alimenti”, “Progettazione di menu sostenibili”,
“Efficienza energetica in cucina”, “Prevenzione dei rifiuti”, “Comunicazione e
marketing”), del corso sperimentale per cuochi e gestori delle grandi
refezioni: complessivamente 4 giornate formative condotte dagli esperti di
AIAB Liguria. Il percorso sperimentale ha visto la partecipazione di alcuni
cuochi delle refezioni collettive, responsabili di cucina e due responsabili
Un seminario organizzato da AIAB Liguria dal titolo
“RISTORAZIONE COLLETTIVA SOSTENIBILE OLTRE AL BIO NEL
PIATTO: la qualità del cibo e la riduzione degli sprechi
(energetici ed alimentari)” si è tenuto lo scorso 8 settembre al
SANA 2017 di Bologna, il 29° salone internazionale del
biologico e del naturale.
Lo slogan scelto per il seminario “oltre il Bio” evidenzia come l’impegno del
partenariato europeo non si sia dedicato unicamente sugli ingredienti
Seminars for managers of public catering establishments - getting acquainted with the ReKuK project.
In the Czech Republic, 4 seminars were organized and offered under the title "regional, seasonal, organic and fresh food in public catering".
The first seminar took place on the 6th of April 2018 at the Secondary Vocational School and in Žatec (Central Bohemia Region). The event was attended by 20 heads of school catering establishments, as well as teachers and students of the final year of the school.
The final meeting to the Project “Development of a Training Concept for Executive Chefs and Chefs as a Basis for the Implementation of Resource Efficiency in Large-scale Kitchens (ReKuK)” with the final meeting of the partners on the 4th and 5th of July 2018 in Genoa, at the Vico Papa Laboratorio Sociale.
Information Event:
The info event in Germany was organized by the Thüringer Ökoherz e.V., on the 27th February 2018 in Erfurt, in a seminar room near the canteen of Mike Oertel, the chairman of the association of chefs of Germany. 13 members of the professional association of chefs of Germany attended the information event.
Informationsevent:
Der Thüringer Ökoherz e.V., Dachverband und Förderverein für ökologischen Landbau in Thüringen, testete vom 05. bis 07. März 2018 in einer Workshop-Reihe in Leipzig Lehrunterlagen, die im Rahmen eines EU Projektes mit ExpertInnen von Partnerorganisationen aus Österreich, Tschechien und Italien erstellt wurden, erfolgreich.