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Co Funded By The EU
This project has been funded with support from the European Commission. The author is solely responsible for this publication (communication) and the Commission accepts no responsibility for any use may be made of the information contained therein. In compliance of the new GDPR framework, please note that the Partnership will only process your personal data in the sole interest and purpose of the project and without any prejudice to your rights.

About

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A baker in a black apron stands behind an assortment of artisan breads, including a round loaf and braided loaves, on a wooden table.
A teacher assists students at a desk, focusing on a laptop, while notebooks and stationery are spread around in a classroom setting.
About

“Food is our common ground, a universal experience.”

- James Beard, American Chef and Food Writer

The Food Eco-Culture Edu project is dedicated to reshaping food and hospitality education across Europe. Our mission is to create an innovative, interdisciplinary approach that connects academic learning with real-world applications, preparing students to lead the food sector towards a more sustainable and inclusive future.

At Food Eco-Culture Edu, we believe that education is key to solving the challenges facing the food and hospitality industries today. By developing practical, research-driven resources and engaging students in hands-on learning through Living Labs, we aim to equip the next generation of leaders with the skills needed to drive change in their communities and industries.

At EcoSmart Hospitality, we believe that change begins with education and collaboration.

Collaboration is at the core of our approach. We work closely with educators, industry professionals, and community groups to ensure that our work reflects the evolving needs of the sector. Together, we are creating a network of change-makers who are committed to building a more sustainable, inclusive, and resilient food system.

Join us on this transformative journey and be part of a movement that empowers students, educators, and communities to shape the future of food and hospitality. Together, we can make a real difference!

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Why Food Eco-Culture Edu is Essential for the Future of Food

The Food Eco-Culture Edu project is addressing the urgent need for a fresh, innovative approach to food and hospitality education. As the sector faces economic, environmental, and social challenges, our project redefines the way we teach food studies, blending sustainability with cultural richness and fostering interdisciplinary knowledge. The hospitality industry is struggling with staff shortages, skill gaps, and a decline in student interest, often due to negative perceptions surrounding sustainability and overtourism. Food Eco-Culture Edu aims to reverse these trends by equipping students and educators with the skills necessary for a sustainable, inclusive, and resilient future in the food sector. Through our curriculum and Living Labs, we are bridging the gap between academia, industry, and communities, creating a dynamic learning environment that prepares the next generation of leaders to tackle today’s most pressing food challenges.
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Who We Serve

The Food Eco-Culture Edu project is designed to benefit a diverse range of groups, each playing a key role in shaping the future of food and hospitality education:

Our project directly serves over 300 students across four universities, offering them the opportunity to engage in online workshops, interdisciplinary learning, and hands-on experiences in our Living Labs. Students will gain invaluable skills to navigate and lead in the evolving food sector, helping to drive sustainable change.

40 educators from food and hospitality, as well as business and psychology disciplines, are integral to the project. They will contribute to curriculum development, pilot testing, and feedback, ensuring that the learning experience is practical, relevant, and responsive to industry needs.

Up to four community partners, including food banks, cultural groups, and social development organisations, will provide real-world insights into food systems. Their participation ensures that the curriculum is inclusive, socially aware, and addresses the needs of diverse communities.

Our collaboration with food and hospitality businesses, especially SMEs and cooperatives, ensures that the curriculum stays aligned with industry trends. Through partnerships in the Living Labs and curriculum feedback, these businesses help shape practical solutions that address current and future sector challenges.

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