"<< Background >>The food industry is a complex, collective of diverse businesses that supply our food in the context of great environmental challenge. COVID-19 has highlighted the frailties of the food sector & its supply chain & has upended local, national & global food systems & put the Sustainable Development Goals (SDGs) further out of reach . The world’s growing food demand & the need for ethical and sustainable practices have become a challenge that the EU & the UN are encouraging us all to tackle.The food & drink industry is the EU's biggest manufacturing sector in terms of jobs & value-added. The industry is dominated by SMEs, however, self-employment in the EU has not risen in decades. Potential entrepreneurs & SMEs have been slow to respond - because they lack professional capacity or skills to innovate/orchestrate change in business development, production & marketing of ethical food. We want to initiate a change in this regard with EFE & encourage/promote potential entrepreneurs to take that leap with support & knowledge.COVID-19 has created the opportunity to repurpose food entrepreneurship training to specialise in healthy foods & resilient, sustainable production. Current food entrepreneurship training in our partner countries is generic & has failed to keep pace with post-pandemic influences. The time is right for EFE. Ethical food production includes consideration of people (the consumer & employees), the planet (centred on environmental sustainability) & animals (mainly concerned with animal rights & welfare).EFE will allow our organisations to offer a relevant forward facing education programme & by so doing, we uplift the sustainability competencies of our educators. We also contribute to improving the reputation of the food sector in our countries. At EU level, there have been challenges & tarnishing of the food sector caused by a lack of ethical commitment. We put the word ethical into the food sector agenda in the EU.NEEDS TO ADRRESS:EFE will significantly contribute to the professional development of food HEI Educators by increasing their pedagogic skills to develop & teach new food entrepreneurship supports based on triple-bottom-line (People-planet-profit) businesses. We will empower a new generation of food entrepreneurs to start, grow & adapt new ethical food enterprises.TG1 EDUCATORS – PR1 ""Educators Guide to Drivers and Enablers for Innovation of Ethical Foods"" will meet the need of food innovation and technology educators who have little/no exposure to food entrepreneurship to date. Their understanding of the business opportunities arising from ethical/clean foods will be increased ensuring a more multidisciplined approach will benefit both the students and SMEs they support.TG2 STUDENTS and FUTURE ENTREPRENEURS:EFE will address the learning needs of students, future entrepreneurs and existing managers in food & drink SMEs. COVID-19 creates an opportunity to repurpose food entrepreneurship training to deliver healthier foods with a focus resilient, sustainable & ethical production and practices.TG3 EXISTING FOOD SECTOR SMES: Most EU food and beverage companies spend less than 3% on R&D, and, indeed, many spend less than 1%. Across the EU, food and drink SME R&D investment is reactionary with an over-reliance on me-too product development and minimal medium to long term planning. EFE will bring to the fore the huge innovation potential and teach entrepreneurship pathways to new planet friendly food and business models.OTHER BENEFICARIES: CONSUMERS are the indirect participants and beneficiaries of EFE. The project addresses their need for access to ethically produced and health-giving food.<< Objectives >>EFE will contribute to the professional development of food HEI Educators by increasing their pedagogic skills to develop and teach new food entrepreneurship supports based on triple-bottom-line businesses (planet, people, profit). We will empower a new generation of food entrepreneurs to start, grow & adapt new ethical food enterprises.The development of a programme of learning actions (PR1) & guidance (PR2) on how to grow an ethical food business will be in fulfilment of SDG 8 and SDG 10, enabling food producers to be drivers of equitable & sustainable growth, reducing inequalities & creating employment.By empowering HEI educators to commit to EFE innovative learning and teaching practices to tackle societal challenges, we consequently lead to the upskill of students as potential ethical food entrepreneurs and accelerate progress across key elements of the SDGs. When we empower SMEs and start-ups, we are directly helping to breed the innovative food concepts & thriving new businesses that the EU needs. Therefore, by creating a set of OERs (PR3) to be delivered via HEI/VET educators, we are empowering a new generation of food leaders with the tools to develop & sustain an ethical food business & the ability to apply ethical decision-making across a range of issues impacting the food industry.EFE is aligned to the SDG's which recognise & nurture the food producers' role in: a) promoting healthy nutrition (target 2.2), (role in enhancing nutritional diversity)b) prioritising sustainable food production systems (target 2.4), (role as custodians of land & natural resources) andc) maintaining agricultural biodiversity (target 2.5), (role in promoting diversity of food & nutrition production systems).<< Implementation >>Project Result 1: (M 2-10): The development of PR1 Educators Guide on Drivers and Enablers for Innovation of Ethical Foods will be co-led by ABU & IPB with the active participation of all partners. There are 5 main activity phases within the development of the PR. Playing to their respective strengths & knowledge networks, each partner will be involved in research & case studies, while MMS given their design competencies will take greater responsibility in the design and production phase.A1 – Research methodology & guide structure (ABU/IPB);A2 – Research & content development (ABU/IPB);A3 – User Testing & Feedback (BIA);A4 – Design & Production (MMS);A5 – Share and promote Phase (Led by MMS and all partners) Project Result 2: (M 5-13):The development of PR2 manual will be co-led by SUAS & BIA with the active input and participation of all other partners. It will be a thorough introduction to Ethical Food Enterprise for self-learning that will engage our students, potential entrepreneurs and existing entrepreneurs with entrepreneurial content, relevant to the opportunities and challenges they face. Given entrepreneurship education focuses on the development of skills/attributes that enable the realization of opportunity, there are 4 main activity phases within PR2: A1) EntreComp meets SDG methodology (SUAS & BIA)A2) Research & content development (SUAS & BIA researchers along with those of other HEI/ VET partners)A3) Design & Production (SUAS & BIA with support from MMS & EUEI)A4) Share & Promote phase (Led by MMS involving all partners) Project Result 3 (M 9-20):The development of the EFE Open Education Resources (OERs) will be led by food education specialists MMS with the active participation of all partners. PR3 delivers on Erasmus+ horizontal priority Supporting Educators as it develops educator skills in a new but very essential part of EU food sector. The OERs will be presented in different formats and will include: a) a course curriculum and modulesb) a facilitator’s guide, c) suggested learning activities andd) a set of integrated multimedia resources to complement the learning activities. There are 5 main activity phases within the development of the PR.A1) Curriculum development (MMS)A2) Content development Framework (MMS)A3) User testing & feedback (Guided by BIA)A4) Final Production (MMS)A5) Publishing (EUEI) Project Result 4: (M14-24):The development of an Ethical Food Entrepreneurship Sharing and Mentoring Platform. This is an innovative online collaboration zone for our three target groups where emerging ethical food students, entrepreneurs and start-ups can get guidance from peers, educators and experts across different areas of ethical food. The development of the EFE PR4 platform will be led by EUEI with input from all partners. There are 5 main activity phases.A1) Platform design (EUEI)A2) Programming & content (EUEI)A3) User testing & Improvements (BIA & EUEI)A4) Publication (EUEI)Implementation Facilitation: Regular communications will take place via email. For short messages and/or time sensitive communication, a Teams chat will be used. We will also use telephone calls and use online video conferencing calls on Teams for monthly meetings.The clear division of work within the partnership will assist cooperation, but to make sure these divisions are clear, the basis of our cooperation will be written documents. These will be created in the preparatory phase and updated throughout:All documents and files produced by the partners that are of use to other partners, will be stored on a filesharing platform (EFE Teams) In this way each partner has 24hr access to all key documents in all stages of the pipeline of production. This will assist productivity but also aid transparency and trust among partners.We will add a cloud-based project management tool to our Teams environment for the purposes of coordinating and tracking tasks relating to all activities<< Results >>EFE consortium will work closely as partners & with our target groups to generate high quality interrelated results & consequently invaluable outcomes. PHASE 1: This refers to the tangible or physical results produced by our partnershipPR1: Educators Guide to Drivers and Enablers for Innovation of Ethical Foods is an investigation, analysis & forward focused knowledge publication on the business opportunities arising from ethical/clean foods. It presents both policy and market/consumer trends, drawing conclusions about the opportunities, benefits and challenges of food SMEs developing innovative ethical foodsPR2: Innovating Ethical Foods, Entrepreneurship Manual is an Entrepreneurship Start-up Manual specifically to help students & potential food entrepreneurs to understand the steps involved in starting/ diversifying into an ethical food business. This is the first start-up resource that will be designed specifically for the ethical food sector. It will be very relevant for students, educators & SMEs founders whose primary discipline/qualification is food science. Without this manual, they may not be aware of the powerful market opportunity that ethical foods presentPR3: The 90-day Ethical Food Entrepreneurship programme is comprehensive set of OERs to enable HEI providers to deliver a 90-day Ethical Food Entrepreneurship course to their students/potential entrepreneurs of SMEs including curricula, learning objectives, evaluation techniques & recommended content for classroom-based courses. The development of an intuitive pedagogy & trainer resources will increase competencies in digital teaching approaches in line with EntreComp PR4: The development of an Ethical Food Entrepreneurship Sharing and Mentoring Platform is both a circular classroom & a peer-learning & knowledge sharing platform during & after the course has finished. Members can share new ideas, practices & business ideas with each other. PHASE 2 then refers to the Outcomes generated when the above results are used with the target groups as part of our testing activities, multiplier events & the wider promotion/exploitation process with following outcomes:50 HEI educators will be involved in the research & review of PR1 Educators Guide to Drivers & Enablers for Innovation of Ethical Foods. Over 500 educators will download & use it within the project lifespan. They will become more aware and motivated to cross fertilize ethical food entrepreneurship into their teaching practice.50 HEI students & food entrepreneurs will be involved in the research & review of PR2 Innovating Ethical Foods, Entrepreneurship Manual & will understand the steps involved in starting/ diversifying into an ethical food business. Over 500 students & food entrepreneurs will download and use it within the project lifespan. They will become empowered to respond to the increasing demand for ethical food product & create self-employment & employment opportunities in their regions. 50 lecturers will trial the PR3 OERS to teach the 90-day Ethical Food Entrepreneurship programme as part of a pilot test phase. A further 400 lecturers will download & use the OERs during the project lifespan & be motivated & empowered to teach Europe's first HEI led ethical food entrepreneurship programme. 50 HEI educators, students and entrepreneurs will join and engage in PR4 Ethical Food Entrepreneurship Sharing and Mentoring Platform where they will trial the collaboration power of exchange of learning between educators, entrepreneurs, and learners, to lead to synergies I'll stay progressed their ethical foods entrepreneurship journey13 lecturers (from 4 countries) will benefit from a LTT event which will see the first generation of ethical food entrepreneur educators immerse in all our project results at an inspiring learning event in month 20 in Portugal.All our impact numbers will continue to rise significantly after project completion thanks to the ongoing promotion."

Little YETI (youth eco-tourism initiative) aims to support young people in their commitment to share and value Europe in a more sustainable and civic-minded way than before the COVID crisis:These young people carry out their own tourism projects to promote European heritage, by proposing :- an inclusive added value, while respecting the social and economic environment in which their initiatives are implemented- citizen engagement and activism affirmed through strong communication between young people, strengthening their European citizenship - high environmental added value by encouraging environmentally friendly economic development For 3 years, Little YETI offers1/ the identification of initiatives of young Europeans in the field of ecotourism (20) in Southern Europe, Balkans, Western Europe, Scandinavia. A digital guide of good practices is produced through reports constructed by young people. It proposes portraits, reports, presentation of sites, eco-tourist dimension of the projects and their economic model.2 /Based on an online consultation and the good practice guide, the partners are building a toolbox to support young people's initiatives. It proposes tools in terms of- Knowledge of the environment, and measuring the impact of recreational activities on the environment- Knowledge of the challenges of enhancing intangible heritage and the inclusion of inhabitants in the tourist offer- Technical tools for economic odre and adapted economic models- Tools for measuring indicators related to the environmental and sustainable dimension of projects- Use of digital tools to promote initiatives and knowledge of communication networksThis toolkit is accessible to young people, and to adults who support the approaches of these young people, actors of youth. They are people working in the sectors of tourism, environment, creative industries and cultural heritage enhancement, and in the support to entrepreneurship and the creation of activity for young people.3 / Training programme for youth actors in the eco-tourism sector. The partners mobilise youth actors and experts in the field of tourism and environment (IR and Desfimed), Valorisation of intangible heritage (FR/ Laba), Support for youth initiative and entrepreneurship (MT, RO, SE).They are building 4 online training programmes, which they are experimenting during 2 training sessions (C).4/ The partners carry out 5 dissemination events highlighting 5 tourist routes carried out on their territory. During these events, they present the productions made during the project to political decision-makers, young people, inhabitants, youth actors, tourism and environment professionals. They then organise five debates bringing together young people, youth actors and political decision-makers and collect the exchanges developed during these debates, which they record in their communication tools.Little YETI brings together 6 complementary partners (tourism, environment, European cultural heritage and youth) and geographically spread throughout Europe.YETI becomes a tool for mediation between young people and European policy makers, by proposing new citizen models of valorisation of European heritage and by proposing models of public actions based on successful initiatives of young European citizens. YETI mobilises 180 youth actors, who produce tools that will be consulted by 18,000 people (young people and youth actors) at the end of the project.

<< Background >>Hospitality (accommodation/ food & beverage businesses) is in a deep crisis as a result of temporary and permanent closures and loss of its customer base linked to the Covid-19 pandemic. Together with tourism, the hospitality sector is the 3rd largest socio-economic activity in the EU. The industry is also central to the European recovery and as such needs to contribute to building smart (digital, sustainable) ecosystems for all tourism stakeholders which offer travellers more memorable and sustainable experiences through for example longer or off-season stays (European Tourism Convention 2020). Travellers, tourism businesses (90% of which are SMEs or microbusinesses) as well as destinations all need to be supported in working towards a sustainable tourism recovery.The future of tourism is green, digital and inclusive. The hospitality sector plays an important role in social inclusion, offering the first job experience for many young people. It also offers jobs to relatively unskilled people, as 30,2% have a lower secondary education or under, compared to 17,7% in the overall economy (EUROSTAT).The project considers the Council Recommendations on VET and the New European Skills Agenda as well as the Osnabrück Declaration (2020) and will as such be working towards all four priorities of the declaration:1. Resilience and excellence through quality, inclusive and flexible VET2. Establishing a new lifelong learning culture – relevance of CVET and digitalisation3. Sustainability – a green link in VET4. European Education and Training Area and international VETThis will be achieved through - A broad range of project activities, bringing together stakeholders from across sectors linked to the hospitality and tourism ecosystem, especially by encouraging lifelong learning and linking VET education and business leading to boosting the resilience and sustainability of SMEs and CVET provision. - The creation of results and materials such as the collection of practices, the development of a high quality training programme, adequate exploitation materials and the creation of a sustainable SME network to boost international collaboration and exchanges. - Answering to the recently published European Commission Digital Education Action Plan (2021-2027) by offering inclusive and accessible digital education through high-quality learning resources.Identified NEEDS:Need for an open source, flexible and easily accessible online training and OERs for SMEs who are chronically lacking financial resources and local access to upskill staff (EC 2018).Addressing inclusivity by offering an attractive training opportunity for hospitality sector workers: the tourism industry gives more opportunities to low educated workers. Focusing on sustainability; the project will offer support to overcome the current crisis, build resilience/develop more sustainable and profitable practices for the future in line with the European SME strategy 2020 and focus on the EU post-Covid recovery.Offering academic staff/educators access to resources to support their students by rooting sustainable practices and entrepreneurship throughout their learning journey. Participation in entrepreneurship education increases the likelihood of engaging in entrepreneurial activities later in life by 35% on average (European Training Monitor 2019). Supporting/strengthening the links between SMEs & VET/HE/Adult education providers in line with the EC focus to boost innovation through education-business cooperation.Raising awareness of sustainability challenges/current & future skills needs of SMEs to encourage adequate educational provision, inform/support SMEs & alert policy makers.Supporting the hospitality and tourism ecosystem/local communities by developing sustainable tourism that benefits people, business and the environment.Providing new practical examples and recommendations for public authorities and policy makers to support decision making.<< Objectives >>OVERALL OBJECTIVES: - Raising awareness of the advantages of sustainable business management & green skills for business, society/community & the environment. - Supporting SMEs in their green transition by upskilling/reskilling staff and encouraging sustainable entrepreneurship & practices. - Contributing behavioural change and understanding that sustainability is not a nice to have by-product but can be integrated across all aspects of business operations. - Developing business sustainability competences of academics & educators. - Offering a new flexible open-source training opportunity for hospitality managers/ workers to upskill and meet new labour market needs future demands of employers & businesses. - Offering an opportunity for adult professionals to gain relevant green business skills to upskill, reskill, increase their employability, or reinvent their “green” business & access a changing labour market in the hospitality sector. - Supporting hospitality/tourism schools with expanding their CVET training offer for SMEs & hospitality professionals. - Expanding the offer of relevant resources & training materials available to academic/educators to support changing skills needs. - Supporting the adaptation of existing training offers/programmes to recent developments in the industry by providing new highly relevant content. - Supporting the integration of (business) sustainability into hospitality curricula.CONCRETE OBJECTIVES - Produce a comprehensive report about the post-Covid 19 sustainability challenges and skills needs of hospitality SME staff (PR1) to inform all subsequent project activities.Offering a comprehensive set of transferable good practices to be integrated into the training programme or consulted separately in order to make more informed and sustainable business decisions and strengthen resilience. (PR2)- Develop an attractive and multilingual training programme and hands-on practical easy to use learning resources/toolbox for SME staff, academics/educators that will lead to the uptake of sustainable practices that benefit businesses and their local ecosystem, the community as well as the environment. (PR3) - Demonstrate and raise awareness about how sustainability benefits local businesses and their staff, the community, immediate environment (through all training materials, events, guidelines and policy recommendations). (PR1, 2, 3 & 4) - Target hospitality and tourism schools, SMEs, sector representations, public authorities, policy makers as well as other players part of the local and regional tourism ecosystem through dissemination and exploitation materials to encourage the uptake of sustainable practices in hospitality businesses. (PR5) - Create and animate a network community of sustainable hospitality businesses across the partner countries which can be rolled out across Europe and lives on after the end of the project (PR 5).<< Implementation >>MANAGEMENT ACTIVITIESDescribed in a Project Management Plan, which includes, among others, partner meetings incl online and other communication actions to promote the creation of synergies, the cooperation/exchange of good practices among partners active in the project area; transnational meetings, scheduled to contribute to smooth progress; other pre-established communication actions. This Project Management Plan will not only guarantee that the project is carried out as planned but also enhances understanding among the partners and the products/results tailored to the real needs of the target groups.QUALITY ASSURANCE ACTIVITIESAs a core framework of the quality assessment, there will be similar steps followed in each activity: research/needs analysis, design/development, implementation, evaluation/assessment and lessons learnt, revision and, finally, exploitation of the results and sustainability. These processes (see the Quality Assessment section) will contribute to a better quality of the products/results and, thus to a more successful achievement of the goals.DISSEMINATION ACTIVITIESThey will directly contribute to the spread of the information about project activities/results as well as raise awareness about the crucial role of sustainability for SMEs and business. Besides, the fact that all partners will collaborate to carry them out, will contribute to the improvement of transnational cooperation of partners working within the hospitality ecosystem.CONSULTATION REPORTThe consultation about the post-Covid 19 sustainability challenges and skills needs of hospitality SME staff will inform all subsequent project activities and project results and will hence be essential to reaching the project objectives at all levels (regional/national through country analysis and at European level through consolidated analysis).METHODOLOGICAL FRAMEWORK & COLLECTION OF PRACTICES Innovative practices linked to sustainable business management from the partner countries will be used as case studies to enrich the training programme but will also be available as a stand alone tool to offer maximum flexibility to the user and target group. Practices will offer practical examples for SMEs to work on becoming more sustainable in very different business areas such as for example value chains, communication or partnerships.COMPETENCE FRAMEWORK AND CURRICULUMThe mapping of competences to be acquired and the establishment of the competence framework are essential for the development of the lesson plan/the detailed and attractive/highly relevant curriculum for the 6 module training programme.DEVELOPMENT OF TRAINING PROGRAMME, WEBSITE/TOOLBOXHighly attractive website and OER will all project materials/results will be easy to navigate and use, also respecting the needs of those with limited digital skills. The high quality digital and open source training programme will be available in partner languages to provide an interactive learning experience for those who are maybe not regularly engaging in continuous education and lifelong learning activities. The programme and Toolbox will lead to the uptake of sustainable practices that benefit businesses and their local ecosystem, the community as well as the environment.TOOLKIT FOR CHANGEGuidelines and policy recommendations and a comprehensive campaign at the final stage will target various audiences - academics & educators, SME staff, adult learners through adult education providers job centres, public authorities, policy-makers - and will raise awareness about the role of sustainability in business management and the need for uptake of sustainable practices. The EcoSME network will serve as a hands-on tool to test the exchange of practices of SMEs and encourage collaboration to bring about sustainable change, lasting impact and a shift towards a sustainable business mindset.<< Results >>The project has been developed in a way to ensure that a maximum of results can be disseminated and exploited by its target audiences in the long term.REPORT FROM CONSULTATIONThe country reports & analytical report does not only serve as a basis for all subsequent project results but can also be disseminated to local/regional/national policy makers/VET schools/sector associations in order to highlight the importance to invest in CVET and particularly in the area of sustainability to strengthen the sector.The CATALOGUE OF PRACTICES to which all partners will contribute, forms another central part of the project. It will provide practical examples in order to illustrate the content of the training but can also be accessed/consulted/used independently without taking part in the training or modules. It will be searchable with tags and links and updated along the project life time as well as beyond when new examples emerge.COMPETENCE FRAMEWORK AND CURRICULUM for SME owners and aspiring entrepreneurs in the hospitality sector comprising both accommodation & restaurant businesses in the wake of the Covid-19 pandemic which has put new pressure on SMEs to adapt and survive under very challenging circumstances. New expectations are being put on businesses to comply with demands in the area of sustainability. Green skills will be essential for businesses to remain financially sustainable. The ONLINE TRAINING & TOOLBOX will offer 6 modules linked to key areas of sustainability, from understanding the concept to implementing it in a way that it favours both the business and the three dimensions of sustainability (society, environment & economy) in the hospitality sector. Although participants/users of the training programme are encouraged to take the whole course, they can also choose to only work through individual modules. The course can be used as a blended or stand alone online course.GUIDELINES FOR EDUCATORS & POLICY RECOMMENDATIONSThe project will develop guidelines for academics/educators in order for them to see where the main gaps and needs of SMEs are, to understand trends in the industry etc. and how to best benefit from the training programme/materials. The guidelines will help them to anticipate future skills needs and guide their students in the right direction. The project will produce policy recommendations to be sent to policy makers together with the consultation report. The policy recommendations will be based on all the work carried out during the project (consultation, case studies, reports from the regional pilots and fora, feedback from partners and stakeholders etc.). The WEBSITE containing training/toolbox & VIRTUAL NETWORK SPACE will be the shop window of the project and will be flawlessly and professionally designed to ensure that participants stay engaged and enjoy the learning experience. The website will include all relevant information about the project and its results destined to its different target audiences to be explained further on.All partners have very good and regular contacts with SMEs and where SMEs have struggled because of the crisis, partners are also looking at developing new networks/relationships in the sector within regional ecosystems but also internationally. The project aims to initiate a NETWORK OF SMEs working on sustainability that can serve as a pool for knowledge exchange across regions. The network will initially comprise SMEs from the partner countries but will be rolled out to other regions as a tool to establish and encourage sustainable hospitality business practices.PILOTS AND MULTIPLIER EVENTS will be held in 4 partner countries bringing together project target audiences to test and subsequently improve project results upon their recommendations as well as to inform and raise awareness about project results.WORKING DOCUMENTS: Dissemination & Exploitation Strategy, Evaluation Plan, Visual Identity, Templates and Charts, Sustainability Plan.

"<< Background >>Soil maker, composter, soil deliverer, urban horticulturist, eco-tourist guard... are the jobs of the future that we will be able to do in our big metropolises.This project was born in Seine Saint Denis, the poorest and youngest department in France, located on the outskirts of the capital Paris. This territory is characterised by its population density (7,982 inhabitants/km²), an unemployment rate of 18%, and a cruel lack of green spaces. In addition, there are major challenges: migration, health, social and economic crises. This context calls for rapid urban mutations which, if not accompanied, can generate a massive exclusion of the most fragile people. This project proposes to accompany these changes by starting with the knowledge of these people, which will constitute the skills necessary for the jobs of tomorrow. This project responds to the needs of: - peripheral territories to develop urban agriculture sectors to accompany their transformation- precarious people to recognise and formalise their knowledge in the framework of promising employment sectors - adult education actors to better understand European initiatives in urban agriculture and innovative sectors- innovative sectors- actors in urban agriculture to promote initiatives to the general public in the framework of large-scale territorial projects.The coordinator of the project, the Halage association, develops projects of integration through economic activity in the field of the landscape and the environment. The other partners also have a precise knowledge of the public in integration and a strong experience in the field of adult education. All these partners are developing projects that aim to readjust adult education to the current challenges of employment and work.Making a resilient city involves transforming our relationship with knowledge in order to train the citizens of today and tomorrow, so that each person can reveal their knowledge and skills and mobilise them in the workplace. The project aims to build and promote new employment sectors on the basis of this invisible knowledge, which corresponds to the current urban mutations.The most vulnerable people (in precarious situations, unemployed, refugees, etc.) are always defined because they do not have: no job, no training, no health, no command of the language, no housing, no family, etc., and thus no power to act, to decide on their own life. However, if they are still active, it is because they have a life force based on skills and knowledge. Their status, which may be administratively or economically fragile, is not necessarily synonymous with a lack of knowledge. These people have know-how and heritage knowledge that are little valued, or even devalued, in the traditional training systems and which can nevertheless be assets (mother tongues, craft skills, agricultural, culinary, cultural, etc.). When identified, shared and valued, these skills can become levers of innovation for the cities of tomorrow.For example, Halage has developed an urban horticulture project based on the agricultural know-how of refugees. This project is now a great success, and the company supplies many customers in the Ile de France region with cut flowers. Halage has created a training course for adults designed to train adults in this horticultural profession in an urban environment.We want to -create jobs that are accessible to people who are far from the labour market, in the service of urban environmental issues-prefigure new sectors, build ecosystems and prepare the first employees in these sectors and meet the challenges of urban ecology<< Objectives >>NATURE is a project dedicated to the creation of new jobs in the field of urban agriculture in peripheral urban areas with the least privileged inhabitants. These jobs want to respond to the ecological challenges of these cities, at a time of Green Deal.They are built on the know-how of the inhabitants of these areas and with them in close collaboration with public authorities capable of orienting their policies of integration and support towards employment in this dynamic of ecological transition and new ways of building the city. NATURE aims to place the inclusion of adults in precarious situations at the heart of the ecological transition of European cities. NATURE is a European project aiming to develop the skills of trainers working on the training and inclusion of adults in precarious situations (refugee or non-English speaking men and women, unemployed people and people receiving minimum social benefits) in order to train them in the urban agriculture professions of the future, based on their knowledge and life experiences.Our project aims to develop the skills of people working to support and include precarious adults in the urban agriculture sector. It brings together a complementary partnership working in the following areas - Social inclusion and adult education- Research- Valorisation of tangible and intangible cultural heritage- Environmental innovationThe partners have different needs and complementary skills: - Plaine commune is a local authority that brings together 9 towns in the Seine Saint Denis department, which must harmonise its green economy policy and social and professional integration policies in one of the most disadvantaged areas of Greater Paris- Halage develops social and scientific innovation projects in urban agriculture - LABA is an organisation that works for the inclusion of refugees and people in difficulty through the identification and recognition of their know-how and culture (mother tongues)- Lai Momo develops training and integration projects through comics, a tool that allows the most vulnerable people to be portrayed without stigmatising them, and which is aimed at the most disadvantaged (allophone or illiterate people)- The University of Jonkoping identifies and analyses innovations in urban farming throughout Europe- BIA builds bridges between agriculture and culinary knowledge.The effects of NATURE impact on - Educators, mediators, actors of professional and social integration of the most disadvantaged - Workers in social enterprises (public or private) that develop innovative projects in the field of the green economy - The inhabitants of the territories (especially the most vulnerable), whose know-how is recognised and which they can in turn pass on (the 'knowers') - Adult education actors who develop new tools adapted to the needs of our territories- Local authorities developing urban ecology projects that must be inclusive to produce results.NATURE will be one of the flagship projects of the SAINT DENIS European Capital of Culture 2028 bid and will benefit from the know-how shared by GALWAY, European Capital of Culture 2020. It will therefore benefit from significant visibility on a European scale as part of a large-scale project to transform the territory.<< Implementation >>Our project associates partners with experience in running European projects (LABA, Lai MOMO, University of Jonkoping) and others who are less experienced (BIA) or not/less experienced (Halage, Plaine commune).The most experienced partners will support the others and propose rigorous implementation of our activities (output production, training activities, dissemination events, management, evaluation and communication.NATURE has been designed to produce a series of actions that give positive and immediate results in terms of developing the skills of professionals active in the integration of the most vulnerable people, within public or private companies with an environmental vocation. To do this, we will produce 1) 5 RESULTSR1: Good practice guide: Identification of innovative practices in the participation of inhabitants in urban agriculture projects / This study gathers documentary resources, in transmedia format (interactive resources), which allows the creative sector, entrepreneurship educators and mediators to understand how urban agriculture in the most fragile urban areas is a lever for resilience, inclusion and allows territories to respond to the challenges of the green economy. 30 cases collected from all over Europe, 10 interviews and 10 portraits are presented. R2: New jobs for new employment sectors for adults: identification of sectors and their needs in order to create at least 10 new jobs based on the subordinate knowledge of those who know. The overall approach of the partners is to develop job-creating economic activities accessible to people marginalised from the labour market.R3: Certifying training courses for new employment sectors: formalisation of 2 innovative courses not offered by vocational training around the new urban trades of the green economy and aimed at trainers and adults known as ""knowers"".R4 / Comic strip training manual: enhancement of the subaltern know-how of the ""knowers"" thanks to 15 comic strip training scenarios. This makes it possible to highlight the beneficiaries of the programme who do not wish to be filmed or photographedR5 / Immersive, online training toolbox: providing a catalogue of inclusive online pedagogical tools within a multilingual and interactive platform.These results are complementary: the partners share the diagnosis that the modes of transmission of knowledge are still very vertical and use similar media based essentially on the written word and an academic culture. The productions R3, R4 and R5 are intended to diversify the learning environments of the project's target audiences on the basis of the results of R1 and R2 based on participatory and shared observation and action research methodologies. 2) 5 transnational meetings. They punctuate each stage (launch/implementation of activities/completion). The partners create a management manual and share the project management tools 3) 2 training activities aimed at testing, criticizing and improving the results produced. These activities bring together more than 60 adult educators and trainers, half of whom are 'knowers' (people who participate in adult education activities by passing on their know-how)4) 5 dissemination events 5) A strong communication and dissemination strategy both internally and externally. The partners rely on their national networks and on the European networks of local authorities of which LABA is a member.6) A method of quantitative and qualitative in itinere evaluation, in order to be able to correct our actions according to the events or difficulties encountered<< Results >>In 31 months, our project will achieve the following resultsa) Raising the awareness of the greatest number of people through the use of fun and educational tools: digital toolbox, and illustration of the project through comics (remember that we are working with the Angoulême Comic Book Festival, Lyon Comic Book Festival, Bologna Comic Book Festival and Montreuil Youth Book Fair) b) Valorisation of the project, the partners, the participants and the Erasmus programme within the framework of the application for Saint Denis, European Capital of Culture and, more broadly, within a project of territorial transformation designed for the next 10 years.c) Creation of new professional sectors for the inclusion of the most fragile and non-displaceable peopled) Revelation of human wealth in the service of urban ecology projectse) Experimentation of 2 certification courses (in physical and digital format) transferable to all European territories and communitiesf) Creation of professional outlets via a network of private (250 companies reached by all the partners) and public (400 local authorities reached in particular by the LABA and Plaine Commune networks) employers able to hire the project's public on the basis of their skills in the field of urban agriculture and the transformation of tomorrow's citiesg) Transformation of integration policies and adult education methods in the field of the environment and the urban landscapeFor its implementation, the project mobilises more than 400 people in the following cities during the whole project period: Bologna, Galway, Jonkoping, Saint Denis, Bordeaux/EFFECTS: a) 60 private and public organisations active in the environment will participate in R1b) 20 public or private organisations will become the first generation of educators in the ""new professions"" of urban agriculturec) More than 200 environmental managers and stakeholders will use the Results and commit to supporting adult training in these coursesd) 400 public or social organisations will download the educational resources and use them to extend and specialise their approach through cooperation with environmental stakeholders(e) 250 potential environmental entrepreneurs will use the tools and engage in training on the new professionsIMPACTS:a) Hundreds of people, in particular adults and adult trainers will participate in the development of the new NATURE professions, receiving training adapted to their needs and those of the territories. A large number of them will participate in urban environmental programmesb) 1200 public and private environmental professionals will improve their capacity to participate in actions of inclusion and training of inhabitants and adults in precarious situations. In the long term, this will contribute to the cooperation of the public and private environmental sector with economic actors.c) 1200 public actors who wish to combine economic development and urban revitalisation and recognise that social and economic inclusion require multi-sectoral cooperation. This result is multiplied by the dynamics of the Saint Denis European Capital of Culture candidacy, which is developing a whole axis of the territory's project on the new manufacturing of the city by citizens.Our project brings concrete, tested and tangible proposals to the adult education sector."

Cook it Forward (CIF) contributes to job creation and economic growth as it uses culinary culture and traditions as a driver for creative innovation. Students will propose innovative ways to lift the culinary traditions, ancient recipes, forgotten regional ingredients and traditional cooking techniques to the 21st century demand. Working in the CIF programme develops students networking skills (working with world-of-work stakeholders), thus stimulating economic growth by developing a highly skilled workforce with employable skills. CULINARY CULTURAL HERITAGE AS IMPORTANT ECONOMIC FACTOR FOR REGIONSCultural heritage is more than historical monuments left behind from the past. It is all the things, places and practices that define who we are as individuals, as communities, as regions.Culinary experiences are an important aspect of cultural tourism and make local heritage an important economic factor. The sustainable use of culinary heritage is essential to ensure that the CIF regions will remain popular destinations to visit. STUDENTS IN THE LEADAlthough it has decreased, the youth unemployment rate is still quite high in the EU. There is a necessity to spark a dynamic attitude among young people towards the possibilities of enterprising behaviour, networking skills and pro-activity. Learning by doing and educating students to take initiative and investigate opportunities themselves, rather than waiting for others to take the initiative, will increase employability.OBJECTIVESConcretely, CIF aims to:•Let young people (VET students) become closer to and more involved with their regions cultural heritage and cherishing it by letting students research and collect old cooking techniques, traditional recipes and forgotten vegetables.•Educate VET students to be the innovators in the companies they will work for in the future by letting them become aware of trends and new technologies and learn how to spot them. •Start the inter-cultural conversation between youngsters about culinary cultural heritage.•Create a bridge between generations. The young generation will understand the elder generation better by getting to know them through their knowledge of recipes, cooking traditions and stories and vice versa.•Preserve culinary cultural heritage by using culture as a driver for creative innovation and encourage student creativity.•Develop students competences for future working life by increasing their sense of responsibility, networking skills, creativity, entrepreneurial mind-set and pro-active attitude.•Increase the pool of work based learning opportunities for students.•Develop VET teachers’ network, educational and pedagogical skills.PARTICIPANTSCIF is primarily aimed at VET students in hospitality and cooking. In addition it is aimed at VET teachers & colleges and world of work (restaurants, food-companies, food trucks, caterers, local authorities, etc.).ACTIVITIES & RESULTSCIF enables students to work on real-life assignments. They will: 1)investigate their own network (parents, neighbours, grandparents, etc.) to learn about cultural heritage in the form of culinary traditions, ancient recipes, forgotten regional ingredients and traditional cooking techniques;2)Pro-actively approach the regional network of culinary stakeholders to discover trends and new techniques that are being used in the sector. Students will learn the latest trends in the hospitality and gastronomy sector directly from the world-of-work. 3)Connect the culinary traditions to contemporary trends and new techniques (e.g. 3D printing, fusion cooking, sustainability and use of regional products) and refurbish the recipes and cooking techniques. Students will brainstorm (in international groups) about innovative ways to lift the old recipes and cooking techniques to the 21sty century demand. 4)propose their new inventions to regional stakeholders and execute their proposed solutions in close cooperation with the culinary world-of work stakeholders. METHODOLOGYCIF is a true Strategic Partnership meaning all partners provide their key input that contributes to the realisation of the project goals and concrete deliverables.IMPACT & LONG TERM BENEFITSCIF desires to contribute to a fundamental change in attitude towards culinary cultural heritage, youth unemployment and the economy.CIF effectuates a true change in knowledge, competences, behaviour & perception of students. By participating in CIF, students will not only realize the importance of their culinary heritage for both their personal identity as the identity of their community, the intercultural dialogue between students will also unlock a sense of regional pride, contributing to regions liveability. It is these VET students that will be working for our regional hotels, restaurants and companies and feed into our society in the future. CIF empowers them to be the change for sustainability (in the broadest sense) that our world needs.