03/09/2026
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🍽️ Back to school – but make it sustainable! 🌱
For many, September means a return to school, new classes, new projects and a new academic year.
For budding chefs and catering professionals, this also raises the question: How do we want to cook and work in the future?
In the kitchen, sustainability means more than just regional ingredients or less waste.
It’s also about:
🥕 making conscious food choices
♻️ sustainable habits
💡 practical solutions
🧠 knowledge and skills
🤝 collaboration
🌱 taking responsibility for one’s own
This is exactly where GoodFood – Sustainability in Catering Schools (https://www.goodfoodeu.eu) comes in.
We want to support future catering professionals not only in learning about sustainability, but also in putting it into practice and becoming change-makers themselves. Because tomorrow’s cuisine is learnt today.
👉 In your opinion, what should every aspiring chef know about sustainability?
InEuropa - Finanziamenti Europei
Programa GAP
agado - Gesellschaft für nachhaltige Entwicklung
Global Action Plan Nederland
Global Action Plan International
Fondazione Castello di Padernello
de Hostelería de Leioa
Koning Willem I College
Istituto Superiore Andrea Mantegna
Picture: Koning Willem 1 College