<< Objectives >>This project addresses the lack of green technology curriculum in European culinary and hospitality schools, which primarily focus on gastronomy and hospitality management skills. The project aims to develop digital resources for educators and students in hotel and culinary schools across four partner countries to reduce food waste, develop circular economy skills, and localise food production. << Implementation >>The project will develop a vocational education and training course, a website, a mobile app, and a good practice guide to address the green skills gap in European culinary and hospitality schools. The project aims to reduce food waste, utilise food waste in novel technology composting systems, and utilise new technologies to grow appropriate foods onsite. The skills developed by project output users will have strong legacy potential and benefit the reduced carbon impact of schools and industry.<< Results >>The project will develop resources to educate European culinary schools on reducing food waste, composting food waste, and localising food production. Project outputs include a state-of-the-art review of technology, a good practice guide, a resource website, a vocational education website, a mobile app, and dissemination events. The resources will focus on specific technologies such as food waste bins, platforms to sell or donate unsold food, fridge cameras, and composting technologies.