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This work is licensed under the Creative Common Attribution 4.0 international Licence. Project: – Organic Cooks in Public Settings




Within the project the partner consortium of six partners from five European countries cooperates together on development of several outputs in order to support the implementation of more sustainable practices and healthy and organic food in public kitchens and canteens. For this, beside others, following main project results are being developed and activities are being realised:

  • Curriculum  - Material for complementary qualification of organic cooks in public settings based on ECVET-standards in order to enable exchange of experiences, practices, and supporting mobility in European context.
  • Recipe App  - IT Tool for sustainable cooking with organic and regional products in public kitchens providing knowledge and proposing actions to organic seasonal and regional cooking.
  • Handbook - Book with most important basic information to topics regarding the organic cooking in public settings. The handbook will provide assistance for public kitchens on the way of conversion to more sustainable cooking.
  • Best Practice Examples - collection of best examples from practice.