Handbook

The SustainaKit Good Practices Handbook provides a theoretical foundation for understanding sustainability in culinary vocational education and training (VET).

It introduces the key principles of sustainable food systems and explores how sustainability can be integrated into culinary education, professional kitchen practices, and institutional culture in VET centres.

The handbook examines the environmental, economic and social dimensions of sustainability in the culinary sector, addressing topics such as responsible sourcing, food waste reduction, resource efficiency, and the role of VET institutions in promoting sustainable transformation.

It also highlights how sustainability is being integrated into culinary VET across Europe and presents relevant European policy frameworks, including the European Green Deal, the Farm to Fork Strategy, and the Circular Economy Action Plan.

Together with the SustainaKit Toolkit, the handbook supports teachers and learners in developing the knowledge needed to contribute to more sustainable culinary practices and food systems.

The Handbook explores:

· Foundations of sustainability in Culinary VET

· Responsible consumption and sustainable sourcing

· Food waste reduction and KM0 products

· Sustainable culinary techniques and resource efficiency

The handbook is currently under development. You can download the first module below.