"The preservation of culinary and cultural heritage, respectful of its local area and the people who live there, is an obligation in respect of future generations. The promotion of such identity occurs through the transmission of knowledge and education in food cultures as a vehicle for the values of generosity, fraternity, humanism and exchange. It also fosters a better understanding of other European cultures. The approach developed by the City of Tours , who was awarded the International City of Gastronomy label, as well as all of its partners such as the European Institute of History and Food Culture (IEHCA), the University of Tours (Food Team Laboratory), the Training Centre for Apprentices from the City of Tours (CFA), the Association des Halles de Tours, the University of Torùn and the American Hotel Academy of Braşov, was fully ensconced in the European parliament resolution dated march, 12th 2014 that encourages the promotion of European gastronomic heritage. This resolution recognizes gastronomy as “one of the most important cultural manifestations of human beings” and reminds us “that it is part of our identity and is an essential element of European cultural heritage as well as the cultural heritage of the member states”. The project priorities were: - to support the production of tools aimed at fostering transmission of food cultures through cross-sectorial work (university lecturers, apprentices, vocational teachers, traders); - to develop tools that combined approaches from different disciplines in the context of teaching and professionalization. The overall objective of the project was to share experiences and best practices between universities, apprentices, instructors from professional training and traders in order to: - Take stock of needs; - Promote and develop food culture education; - Reflect on transmission methods for gastronomic culture and create innovative teaching and circulation tools; - Draw out the contributions of regional culinary culture, as well as the importance of food specifics on a European scale.These objectives were reached through several types of activities: - Experience sharing meetings, called “Spring Schools”, were organized in Tours, Torùn and Braşov in 2016, 2017 and 2018; - Innovative tools, dedicated to transmitting food culture were designed and produced, in the forms of video clips, MOOCs, and podcasts. - Circulation of these tools towards a large audience, both informed and amateur, was set up through multiplier events during and besides Spring Schools, as well as towards the general public; - An exhibition was produced in both physical and digital format to enable dissemination of the project;All these activities were learner-driven, as students and apprentices were positioned as the main actors in their training, as well as content producers and promoters of the project’s approach.These activities also fostered a ""European added value"" resulting from the quality of the exchanges both in the vision of the theme and in the concrete realization of the educational tools, but also a strengthened common perception of the main European issues. 7 partners were involved with this project: 5 partners in France (The City of Tours, the University of Tours, the IEHCA, the CFA of Tours and the Association des Halles de Tours). 2 international partners joined the initiative: the University of Torùn and the American Hotel Academy of Braşov.In the long term, the project has contributed to the promotion of education on food cultures, with transposable and sustainable working methods aimed at fostering multi-disciplinary approaches and the replication of innovative education tools."