Suscop

Updating skills of culinary teachers on alternative proteins

​By changing the eating habits of western population, the climate impact of food could be reduced significantly. By changing to diets using plant-based protein sources the climate impact of food could be reduced by over 30%. The Food and Agricultural Organization of the UN suggests insects to be used as protein sources for humans and livestock. Many people eat they daily meals in diners or restaurants. The workers in food production (chefs and cooks) need understanding about the nutritional value of the alternative proteins as well. The goal of this project is to facilitate the change of our eating habits towards more climate friendly direction by updating catering and culinary teachers’ skills in the field of nutrition and culinarism.

The project seeks and builds knowledge relevant for VET training on alternative proteins in several areas:

  • What are the alternative proteins available in Europe?
  • What information is available on the environmental and nutritional impacts of alternative proteins?
  • How are alternative proteins used at the moment?
  • How to combine alternative proteins with traditional proteins and traditional cooking?
  • How to make attractive products out of alternative proteins and how to use them in restaurants?
  • How to train teachers to spread the knowledge and teach culinary arts students about alternative proteins?

Click on the image below to read an article about this project in Algemeen Dagblad (article in Dutch only).

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