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<< Background >>The food sector is responsible for one-third of the CO2 emissions. Food loss, waste, production, transportation, and handling of food cause greenhouse gas emissions. In particular, food that goes to landfill as waste causes the emission of methane gas, which has more potential to warm the planet. Based on these facts, we wanted;- to contribute to the transformation of the catering and restaurant sector into climate-friendly ones- to increase the awareness of chefs, culinary students, food producers, and related actors operating in the food industry- to create carbon-neutral & climate-friendly recipes and make these recipes popular- to ensure that good practices from Europe and the world are shared by the project partners- to contribute to the vocational training of professionals operating in this sector<< Objectives >>Thanks to planned activities and results in the project, we wanted to;- Increase the awareness of chefs and culinary students operating in the food industry- Create carbon-neutral & climate-friendly recipes and make these recipes popular- Ensure that good practices from Europe and the world are shared by the project partners- Raise awareness about the climate crisis among related actors- Contribute to the vocational training of professionals operating in this sector, improving their skills and enabling them to see good practices<< Implementation >>Our activities were structured in 4 Activity Sets:* Producing Project Outputs including including Professional Development Program, Climate Friendly Recipe Book, Website* Organizing Co-Creation Event* Needs Analysis Workshops* Local Training Implementation for Target Group<< Results >>* 32 Hours Professional Development Training Program for food industry workers including four different modules* Climate Friendly Recipe Book containing zero waste and sustainable approach* Project website including all the materials and outputs (https://climatecuisine.org)* 4 short videos introducing training program modules* Needs analysis report prepared by using needs analysis workshop and interview/survey inputs
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