Good Practices Handbook
The SustainaKit Good Practices Handbook provides a theoretical foundation for understanding sustainability in culinary vocational education and training (VET). It explores how sustainable food systems can inform teaching, professional kitchen practices and the everyday culture of VET centres.
Its four modules examine the environmental, economic and social dimensions of sustainability, covering responsible consumption and sourcing, food waste reduction, KM0 products and resource-efficient culinary techniques. The handbook also explores how sustainability is being integrated into culinary VET across Europe and introduces relevant EU policy frameworks, including the European Green Deal, the Farm to Fork Strategy and the Circular Economy Action Plan.
Together with the SustainaKit Toolkit, it supports teachers and learners in building the knowledge needed to contribute to more sustainable culinary practices and food systems.
Take a look inside the handbook using the preview below and download the complete PDF. Further down the page, discover four short videos introducing the key ideas of each module.
Explore the four modules
Watch a short introduction to each module and discover the topics covered in the handbook.
The Importance of Sustainability in Culinary VET Centres
Let’s explore why sustainability matters so much in culinary vocational educational and training.
Responsible Consumption (Ways of a Sustainable Consumption for Culinary Centres and Individuals)
Discover how culinary centres and individuals can buy, cook and use food more sustainably
Food waste and use of KM0 products
How can we prevent waste in the kitchen and cook with local, zero-kilometre ingredients?
Implementation of Less-Consuming Culinary Techniques for a More Environmentally Respectful Kitchen
Look at how food is cooked, what equipment does the cooking, and what happens to everything that’s left.
