"""How to make accessible to the greatest number a food of quality, of proximity and respectful of the environment? "". Essential question for future generationsFaced with this question, Passeurs de Culture is designed to enable young professionals in the food industry and catering and educational teams to develop new skills through the exchange of practices and knowledge in the field of sustainable food, local productions and their valuations.This project is based on:- 4 mobilities between young professionals entitled ""I would cook at home"" exchanges between young Europeans to give to know the practices of their partners in the field of sustainable food and the development of local productions.- The realization of educational resources around the following themes: quality approaches and Signs of Quality and Origin Identification (SIQO ...) societal issues and sustainable food, knowledge of local food heritage, consumer trends and distribution.- Within fablab provide young people with tools to work in project mode to enable them to design projects and innovative ideas to enhance their local food heritage- And infine, design the route of a European route of flavors in the four partner territories of the project (France, Italy, Portugal, Spain) in order to involve young people in the construction of a project at European level and to promote a proactive attitude towards Europe and its intangible heritage."

In recent years, the castane-farming sector has evolved considerably, moving from essentially family food production to processed and marketed production. However, in Europe, there is a strong demand from the food-processing industries, but regional production does not cover its needs. This increased demand is due to the change in the dietary behaviour of consumers who are looking for gluten-free flours, natural and healthy products. This mismatch between supply and demand makes it possible to envisage a potential for development that would create profitable outlets and jobs. However, the chestnut sector is an agricultural sector in difficulty and in decline. In view of this reality, the CASTANA project aims to set up a programme of formative exchanges between actors of the sector at the European level in order to consolidate a sector in difficulty but rich in job potential and collectively create a European chestnut cluster.The project concerns technicians, trainers, producers, marketers in the chestnut sector, and people looking for employment or complementary activities or farmers, breeders wishing to open up to pluriactivity.The project is an exchange of good practices in this framework. Over 24 months, we foresee 4 mobilities on 4 well-worked themes- Castana Métier/formation mobility dedicated to the development of professionalizing resources in order to match training supply and demand. To upgrade the skills of the participants (arboriculturists, farmers, young people and unemployed people) and train them in the profession of castana farmer.- Castana Strategy, Development of collective strategies to support employment development in the sector- Castana Innovation and the circular economy - Work on the organization of a circular economy and innovation paths with regard to new consumer trends.- Castana Alliance - Strengthening the European network for enhanced cooperation by creating a European clusterThese 4 mobilities will give rise to the emergence of a European cluster and pedagogical tutorials available on a youtube channel as well as on the partners' websites and other social networks. 3 transnational meetings are planned to follow the project and its good evolution, including a meeting with members of the European Commission and European elected representatives in Brussels.Methodology and resultsAt the end of the project, the European chestnut sector is strengthened. The training tools (acts of the mobility sessions), the training tutorials lay the foundations of a prospective work. It is planned to continue the work on 2 European programmes: KA2 Erasmus strategic partnership Innovation and on line L-1144 of the Chafea programme (EU).An analysis on the circular economy and a cycle of recovery of lost products is proposed on each territory as well as a collection of innovative practices.Ultimately, the expected impact concerns the consolidation of jobs through training, the emergence of new bean farmers and the creation of a European cluster.

<< Objectives >>The need to promote local products, whether through tourism and/or the development of short circuits, will be a priority in order to support the agricultural world and meet the needs of consumers. With this project, we wish to lay the foundations of a solid European partnership to develop culinary tourism and more particularly the professional figure of the culinary tourism leader.<< Implementation >>To achieve this we will carry out 4 activities:A diagnosis in each territory on the tourism offer related to foodA collaborative workshop to return the diagnostic work and draw the profile of the Culinary Tourism Leader Questionnaires and surveys Training offer and demand - A consolidated alliance network A consolidated alliance network - A validated roadmap - A new project KA2 cooperation and innovation<< Results >>An exhaustive diagnosis of the reality of food-related tourism - Good practices - InnovationSurveys and questionnaires to identify the existing offer and the needs in terms of training and skillsDrawing up the profile of a tourist coordinator in connection with the promotion of local products, culinary traditions, quality signs and production techniques - A figure of a land developer responding to the new needs of consumersTranslated with www.DeepL.com/Translator (free version)

"<< Background >>How to respond to the challenges of the agro-ecological transition and more specifically to climate change and its impact on viticulture.The vine and wine sector is particularly sensitive to the new challenges of 21st century agriculture (soil erosion, water management, reduction of inputs, societal pressure, migration, health and food safety) and is a particularly sensitive marker of climate change and its disruptions (hail, frost, drought, etc.). All the world's wine-producing regions are concerned by these issues and will be impacted in the decades to come. They will have to regularly renew and adapt their production methods and question their current practices. Winegrowers' practices must therefore be adapted. Agricultural education must also innovate in order to develop existing professions, thanks to the dissemination of eco-technologies, eco-products, and the appearance of new ways of producing and working (eco-actions). Agricultural education must raise awareness of the need to produce differently.As an essential issue for future generations, the DEMAIN project is designed to enable young professionals in viticulture and educational teams to develop new skills through the exchange of practices and knowledge in the field of viticulture and oenology.<< Objectives >>- To understand the levels of commitment to agroecology in viticulture education in each of our European partners- To facilitate the exchange of good practices between students and teachers to study the measures taken in favour of agroecology in viticulture:- Equip pupils with skills on the 3 central themes of agroecology:o Producing differently by rethinking our production systems, basing them on an optimal use of resources and natural mechanisms;o Preserving the resources on which our wine production is based and on which we depend;o Respond to society's legitimate demand to move winegrowing towards new possible growth models. (winegrowers and local residents)- Provide teachers with tools to learn how to produce differently.- Enable company representatives to adapt/transfer the practices studied. - To discover the identity and culture of the partner regions- To work through the implementation of measures to fight with the right gestures against this ecological crisis<< Implementation >>This project is based on :- Mobilities between young students entitled ""I would go and make wine at your place"" exchanges between young Europeans in order to share winemaking/sizing/production and other practices, taking into account the necessary adaptations due to climate change, the agro-ecological transition and the management of tomorrow's vineyards.- Implementation of joint training programmes for technicians and educational teams.These meetings/workshops will be set up, technical visits linked to the issue of the agroecological transition will be moments of strong exchanges between partners in order to structure the educational resources which will be the subject of 3 educational resources ""Learning to learn differently by taking into account the ecological crisis"".- The creation of 3 educational resources on the following themes1 - Training module: Adaptation of winegrowing practices for a successful ecological transition (results of the exchanges during the meetings entitled Collection of practices for a successful ecological transition)2 - Production of teaching aids via technical tutorials covering the tools/behaviours/methods/techniques for an accepted and not submissive ecological transition. How to reinvent/ diversify? Technical tutorials produced with the students3 - Teaching aids adapted to facilitate the integration of migrants into the winegrowing profession (labour shortage)<< Results >>Training modules are being developed to provide teachers with tools to learn how to produce in a different way.- Technical tutorials are available and accessible to facilitate this ecological transition- Companies or cooperatives adapt or transfer the practices studied.- The meetings entitled ""I'd go and make wine at your place"" between agricultural high schools enable young people to pool their points of view and analyse situations and to benefit from the feedback of ""pioneers"". (Regions that lose, regions that win)- Easier employability for young people due to their knowledge/skills/experience adapted to the challenges of tomorrow.- Intercultural exchanges thanks to the ""I'll go and make wine at your place"" workshops allow language learning, in particular the acquisition of new technical terms- A sense of European belonging strengthened by the creation of alliances to consolidate a European network of wine schools and actors of the wine industry.- Facilitate the integration of migrants wishing to join winegrowing estates by means of adapted training materials- To enable the Teachers/Producers pair to confront their approaches, to test the proposals in terms of agroecology.- To bring teaching closer to the company and encourage the development of professional training courses"

"KUS KUS is a project designed to enable unskilled and low-skilled adults and people with an immigrant background to develop entrepreneurial skills by exploring the opportunities offered by the culinary sector. Focused on ""world cuisines"", KUS KUS aims to promote the cultural and culinary heritage of adult learners. The gastronomic heritage is a vector for learning and knowledge of the territories and their stories for these immigrant populations (recent or older) and conversely by local actors. How can we imagine integrate the knowledge of the gastronomic heritage as a vector of integration and insertion? How can we think of the terroir and its local products as vectors of learning and sharing? The aim of this partnership work is to come up and product training tools and enable people with low qualifications to - access to high quality learning opportunities tailored to their needs, including the ability to develop entrepreneurial skills - access to high quality and adapated knowledge in commercial sector - access to know-how to move from a ""home"" activity to a ""business"" activity Based on relationships with local territory, we will product a tool that will develop synergies with ""world cuisines"" imported by migratory waves which come to enrich our gastronomic heritage. This project does not just promote local products or old recipes. For instead, this is an opportunity to put a new face on food, gastronomy, less elitist and more deep rooted in a societal culture. The project aims to create dynamic links with these territories and its actors. The project has a dual interest -for minorities to know the products and local gastronomy -for local actors: to adapt to global changes and feed of them, like Karen Blixen's European masterpiece Babette feast / Babettes Gæstebud. In Europe 2016, the employment rate of people aged 25 to 64 with a higher education degree (short cycle, bachelor's degree, master's degree and doctorate or equivalent) was 84.8% in EU-28. This is a much higher rate than those who completed only primary or lower secondary education (54.3%) (Eurostat statistics). The unemployment rate is 20.7% for non-EU nationals. Entrepreneurship is widely recognized as a means to fight against unemployment and social exclusion. This project is part of the 'Entrepreneurship 2020' European Action Plan. Witnesses many individual or associative initiatives in ""world cuisines"" sector, the partners have identified this sector as an attractive sector of activity for targeted adult audiences. During 30 months, KUS KUS will work to propose - training related to profesionnal skills (KUS KITCHEN): knowledge of products, know-how, local food industry in the form of a training program and an interactive platform -Training related to entrepreneurial skills in the culinary sector (KUS PRO) in the form of an online training program -a toolkit offering marketing skills (KUS MARKET) - regional alliances bringing together stakeholders in adult education in the culinary sector, entrepreneurship education, production, food distribution, welcome and services toward migrants and support for adult integration, local authorities in the aim to create an active cooperation network in entrepreneurship education in ""world cuisines"" sector (KUS ALLIANCES) KUS KUS is a tool to promote European Cultural Heritage and its diversity. The partnership is composed of active partners in adult education, formal and informal, which promote cultural heritage,local production and local products, also entrepreneurship education and marketing (France, Portugal, Ireland and Germany). Each partner is the leader of one product or activity corresponding to his specific area of expertise and experience, but all organizations are involved in all tasks. KUS KUS supports long-term relationships, develops common know-how and shared resources in order to promote entrepreneurship education.The intellectual outputs are tested with 83 adults of whom 39 entrepreneurs/44 trainers including immigrants & ethnic minorities. Involved 12 entrepreneurs & chefs / 8 local producers. 276 organisations are mobilised on 4 events & the digital productions, available in 4 languages, are viewed by 13 508 people."