• Implementation period: 01.2022. – 01.2022.
• Project coordinator: HOTEL SCHOOL Hotel Management College
• Project Nr. NPAD-2021-PV/10020

Nordic/Baltic cuisine has very old interesting history, traditions, recipes, and methods. Nowadays Culinary Arts involve old traditions, sustainability aspects such as keeping cultural heritage and using local products, integration of the modern technologies, innovations and digitalisation, avoiding and minimising waste. We intend to strengthen the ideology of NO LEFTOVERS not only at the household and amateur level, but also at the professional level within the adult education programmes. The focus of NO LEFTOVERS approach is to perform the Culinary Arts practices align with the cuisine traditions and contemporary solutions of minimising waste used within the project countries. The project results will accumulate, share, and compare the results of each participating country. The preparatory project is aimed to develop the application proposal for the project “NO LEFTOVER Nordic/Baltic Culinary Arts: digital course with training materials and tools for adult educators”.

The preparatory project is implemented by HOTEL SCHOOL Hotel Management College together with STEP BY STEP COUNCULTING (IS-Sfs radgjof, Iceland), Com&Train (Denmark) and MITRA (Estonia).