Since 2013 the University of Gastronomic Sciences of Pollenzo has participated in the Erasmus + Programme (staff mobility project for teaching - Key Action 1).The project gives the teaching staff the opportunity to undertake a short period of teaching (on average 6 days) at a higher education institution partner abroad. Participating in mobility activities allows the teaching staff: to improve competences, linked to their professional profiles; increase opportunities for professional and career development; increase understanding and responsiveness to social, linguistic and cultural diversity, experiment and develop new teaching methods, build and expand the network of international contacts. The activities supported under the project allow the University as a whole to increase its capacity to operate at EU/ international level; improve its management skills and internationalization strategies; reinforce cooperation with partners from other countries; increase quality in the preparation, implementation, monitoring and follow up of EU/international projects; strengthen cooperation with partners in other countries and to establish new relationships.

The current situation in Europe clearly indicates that major changes are needed to develop sustainable agricultural and food systems. In this respect, agroecology is increasingly seen as an important pathway as it designs, develops and promotes the transition towards sustainable farming and food systems. Although a certain development of agroecology and its different facets in Europe can be stated, it remains so far too limited to allow a successful transition to sustainable agriculture and food systems. The present project will contribute to agroecology research and innovation development through different strategic objectives. AE4EU will develop a road map and framework for a European network of agroecological living labs (LL) and research infrastructure (RI), and other relevant actors. Major avenues for this will be the mapping of local, regional and national state of the art and initiatives in different European countries, provide also a more comprehensive and detailed overview of how agroecology is understood. This will lay out the ground to connect relevant actors of identified initiatives, LL, RI, funding schemes and policies. Further, the project will identify and assess past and ongoing agroecological LL and RI initiatives, and how they derive relevant and successful approaches for transition to agroecological production and food systems. Moreover, AE4EU will identify and analyse policy frameworks that include elements of agroecology and provide recommendations for future reinforcement and adaptation. The project will as well work out propositions for potential changes and improvements for enlarged and complementary funding of public and philanthropic/private funders to enhance research, practice and innovation of agroecology in Europe. The overall goal of AE4EU is through reinforced networks development and connection of a large diversity of relevant actors across Europe accelerate the transition to sustainable agriculture and food systems.

Through an innovative and systematic approach to the understanding and use of traditional EU recipes via digital and AI-powered technology, RELISH embarks in the production of a visual and verbal food storytelling web platform that aims to mediate social cohesion, reinforce EU cultural heritage transmission at home and abroad through education and public engagement, while addressing sustainable practices in the EU hospitality sector.

Since 2013 the University of Gastronomic Sciences in Pollenzo has participated in the Erasmus program, with Learning Mobility of Individuals project (Key Action 1) for staff.The project allows teaching staff to spend a short period of teaching or training at an institution of higher education partners abroad. Mobility activities enable staff of the University of: improve their skills in relation to their professional profiles, improve professional development opportunities and career, raise awareness of other cultures and other countries, test and develop new teaching methods, build and expand international networks.The activities supported under the project allow the University as a whole to increase their ability to operate at EU / international level, improve its management skills and internationalization strategies, to strengthen cooperation with partners in other countries and to establish new interconnections.

<< Objectives >>In response to the needs risen after the Covid-19 crisis and perceiving the opportunities available in Gastronomy tourism, the ProEnGaT project aims to create a network in partner countries and raise awareness on the importance of nutrition, gastronomy and local food cultures among key stakeholders; develop training materials on culinary skills, the principles of the Mediterranean diet and Food & Beverage regulations, and on Entrepreneurial skills; give training opportunities to young people.<< Implementation >>We will implement the following activities during the project:Research and collection of good practices from companies/people promoting Nutrition and Gastronomy Tourism and following the principles of the Mediterranean diet in participating countries.A Curriculum and Syllabus on Cullinary skills and a Curriculum and Syllabus on Entrepreneurial skills.A handbook for educatorsAn online platform with all materialsTwo training courses: One on Cullinary skills and one on Enterpreneurial skills.<< Results >>This project aims to create educational material that will be used by a new generation of young chefs and hospitality professionals, on the principal of the Mediterranean diet and on entrepreneurial skills, so that they can apply their culinary skills and knowledge in their own work and business. Young trainees will gain valuable experience and network opportunities through structured professional visits abroad that will boost their career prospects, whilst promoting European cooperation.