"<< Background >>The transition to a circular economy is a major contribution to the EU's efforts to boost competitiveness, economic growth and job creation. Such a transition represents an opportunity to transform our economy, build competitive advantage and create sustainable jobs. An important environmental and economic problem that has a great impact on local communities and their quality of life is the unregulated disposal of food waste and overuse of food. Based on the EU Circular Economy Action Plan, we believe that awareness is the first step to dealing with the problem, and waste prevention skills and competencies are becoming extremely important. As is stated in the “Brief on food waste in the European Union” (Sanchez Lopez, J., Patinha Caldeira, C., De Laurentiis, V. and Sala, S., Brief on food waste in the European Union, Avraamides, M. editor(s), European Commission, 2020, JRC121196): Most food waste is generated during the consumption stage (46%) – households and hospitality industry. On the other hand, the experience of the participants in the partnership shows that the topic of food waste prevention is not covered in the provision of training for acquiring professional qualifications in the HORECA sector. Based on these understandings with the implementation of the project we intend to meet this need by choosing the professions ""cook"" and ""waiter"", the former being largely responsible for the way food is used, and the latter for interaction with customers and, accordingly, for the change of their attitudes towards the responsible behavior towards food consumption.<< Objectives >>The project aims to support the implementation of innovative teaching methods, through the digitalization of the learning content for profession “Cook” and “Waiter” and developing new teaching modules for food waste prevention. The project will focus on the following specific objectives:- provision of accessible education and training programmes, in line with individual needs and expectations through the use of participatory approaches and ICT-based methodologies- provision of modern and dynamic, committed and professional environment inside the HoReCa businesses: ready to integrate good practices and new methods into daily activities;- open to synergies with organisations active in HoReCa trainig; strategic planning of professional development for staff in line with individual needs and organizational objectives;- enhancing cooperation in the field of VET at EU level through building a European Network for the adoption of a more green skills in the HoReCa sector in response to Sustainable Development Goal 12.3 target.<< Implementation >>The project focuses on food waste prevention education in the HoReCa sector and at the same time on a business model. It is targeted at various tourism stakeholders: hotels,restaurants, social partners, vocational education and training centers. The activities planned for implementation are as follows:1. Project management - planning, implementation and follow-up of the projects, including collaboration between project partners2. Implementation activities - joint development of project results within the partnership, each of which should contribute with its qualification and expertise to achieve the project objectives.3. Sharing and promotion activities: organization of 5 national info days aimed at sharing, explaining and promoting the results of the project.<< Results >>During the project 5 intellectual products will be created: (1) methodology for adaptation of educational content in digital environment; (2) Creation of open educational resources – prevention of food waste; (3) Software development – Module VET trainers and mentors, featuring testing options and presentations; (4) Software development – Module learners, featuring networking, learning, discussing, etc; (5) Establishment of a EU network for prevention of food waste HoReCa.They will improve co-operation between education and business and provide easily accessible and quality information that promotes lifelong learning.The project involves an appropriate mix of complementary participating organizations with the necessary profile, experience and expertise to successfully deliver all aspects of the project. They will become the facilitators of the platform, support its utilization and the co-creation of solutions through cooperation and exchange, which will contribute to their organizational development.In long term, the project will have a strong impact on the creation of better competences directly used for current or future professions and on the adoption of more circular economy solutions.The covid-19 pandemic had a socio-economic impact on all levels of education, including VET sector. Creating conditions for digitalization of the learning process and providing training in a digital meeting will meet the challenges posed by the pandemic, providing an opportunity for continuity of the learning process, a positive effect, both nationally and at European level."