Hotel schools represent a strategic place to educate about food culture and train the professionals of the future. However, traditional culinary models do not always respond to the needs of a world in ecological and social transition.
Integrating sustainability, innovation and inclusion into training courses is essential to prepare students for complex challenges, promote responsible behavior and foster active citizenship.
What the project involves
The project proposes an action research path that starts from the school restaurant, transforming it into a creative and sustainable laboratory. Through workshops, culinary experiments and moments of sharing, students and teachers develop professional, communicative and relational skills, acquiring awareness of their role as communicators of innovative and sustainable eating models.
The initiative aims to enhance student experience, stimulate a sense of effectiveness and participation, and spread healthy and responsible eating practices.
The beneficiaries
The pilot group involves 60 hotel students and 12 teachers, while indirect beneficiaries are all the approximately 1,800 students and over 100 teachers of the Cossa Institute (Pavia), who will participate in moments of restitution and sharing. The results and methodologies will also be shared with external schools, such as the Bordoni Institute in Pavia, extending the impact to more than 1,100 additional students.
The initiative fosters inclusion, equal opportunities and the development of professional and relational skills, contributing to the spread of a conscious and sustainable food culture.
Project name: Scoprire nuovi gusti insieme
Proposing organisation: Mèlia ETS
Area of intervention: Inclusion & Social Development
Country: Italy