<< Background >>The AgriCulinary project was initiated to address critical needs in vocational education, food sustainability, and professional collaboration between the agricultural and culinary sectors. Given the increasing global challenges, such as food system resilience, climate change, and sustainable food production, the project aimed to develop a multidisciplinary training program that fosters cooperation between agriculture and culinary professionals. By integrating these fields, the project strengthens short food chains, promotes eco-friendly farming practices, and enhances food system sustainability. The need for this project was evident in the growing demand for skilled professionals who understand both food production and farming. Traditional education often separates these disciplines, but a sustainable future requires a more integrated approach. The project also addresses gaps in vocational training by equipping students, teachers, and professionals with the skills to work collaboratively across sectors. It also promotes responsible food choices, reduces waste, and increases awareness of sustainable food systems. The development of the project creates a long-term impact for the broader European vocational education landscape.<< Objectives >>The AgriCulinary project aimed to develop a comprehensive understanding of best sustainable practices in culinary and agriculture education. A key objective was to create a multidisciplinary AgriCulinary training curriculum that integrates these sectors, equipping students, teachers and industry experts with essential skills for a sustainable food system. By implementing the project, we sought to enhance vocational education by developing high-quality teaching materials, fostering collaboration between the restaurant and agricultural sectors, and strengthening international partnerships. Ultimately, the project aimed to support food security, promote responsible food production, and create innovative educational pathways that align with sustainable development goals. << Implementation >>The project implemented a range of activities, including piloting an interdisciplinary AgriCulinary training program across three participating colleges. Activities involved site visits, workshops, online and in-person training sessions, and knowledge exchange among educators, students and industry experts. The development of training materials, digital learning resources, and an online platform ensured accessibility and scalability. Additionally, the project facilitated professional development for teachers, enabling them to integrate sustainable food system principles into their curricula. Dissemination efforts, including webinars, newsletters, and participation in international events, were crucial in sharing project findings and best practices.<< Results >>The AgriCulinary Erasmus+ project successfully developed an innovative AgriCulinary pilot curriculums, training materials, a project homepage and a public accessible online learning platform. It fostered collaboration between vocational education institutions, strengthening ties between culinary and agricultural sectors. The initiative resulted in published case studies, videos and educational content that can be replicated in other institutions. Additionally, dissemination events, multiplier workshops and participation in international forums increased awareness of sustainable food systems and vocational training. Feedback from students, educators and industry experts confirmed the project's impact, highlighting improved skills, interdisciplinary knowledge, and strengthened professional networks between agricultural and culinary sectors.