The so called Pop-up restaurants or underground restaurants are quickly becoming an alternative to traditional dining out, particularly in this difficult economic era. A Pop-up restaurant offers many of the same benefits as a traditional brick and mortar restaurant, without the high cost of opening. This new tendency can be considered as a development of the “chef at home” phenomenon. Yet, these Pop-up restaurants are not only organising single dinners but real social events with places for numbers of up to 20 or more.The meeting places between Pop-up restaurants and customers come in special platforms. The widest Italian community is Gnammo.com, as well as the much appreciated KitchenParty.org. The growth of the Pop-up restaurants is increasing so much that also in the big worldwide platform of Airbnb a service for booking Pop-up restaurants will be active soon.The business catering training will be focused on sustainable food like zero miles and organic ingredients to give life to a zero impact and green business giving the opportunity to eat healthy. The possibilities of employment are many, which is why the Pop-up restaurant project is aimed at designing an on-line learning course. This will be available in all the languages of the partnership for use across Europe especially in partner countries to train long term unemployed to become self entrepreneurs wanting to start up their own business as a real and qualified job. The Pop-up restaurant curriculum was based on standards of the European Qualification Framework for lifelong learning (EQF) in line with the ECVET procedures. The experimentation was at a basic level but it was really useful for the assessment of the participants level.The activities and results of the project are:1.Common curriculum - a common route of the 100 hour curriculum for self entrepreneurship based on a Pop-up restaurant was leveled in accordance with ECVET procedures in partner organisations countries and provides leveling at around EQF level 2 or 3 which is equivalent to workplace level qualifications. Results: 100-hour ECVET certified training curriculum. The course was formed of 6 modules: Business Start Up, Marketing and Communications, Customer Care, Nutritional Aspects, Green and Zero Miles Provision, Cooking Green + legislation. The duration of each module varies accordingly.2.Adaptation of the curriculum in e-learning – Adaptation of the Model into 2 interactive, connected and open source platforms: The content one was http://myclyde.ac.uk/ The more interactive one was https://popup4all.eu/en The platforms material is in all the languages of the partnership: English, Italian, Spanish, German and Latvian3.Piloting the Pop-up restaurant curriculum - testing the model in Italy, Spain, Latvia, Germany and UK. 52 people were piloted. 10 to12 in each country. Results: evaluation questionnaires from trainees, the trainer and the partner. 5 evaluation reports, one for each country. Final piloting validation report in English plus a short summary of the report in all the languages of the partnership.4.Pop-up restaurant work-placement – placement of the trainees into business of the sector followed and supported by a project and business tutor. Results: 5 evaluation reports, one for each country. Evaluation questionnaires from Trainees, the trainer and the partner. Final validation report of the work-placement and a short summary in all the languages of the partnership5.Dissemination activities: the project was disseminated by using the dedicated web site (www.popuprestaurant.eu, the dedicated brochure in all the languages of the partnership, the Instagram for the Pop-up_restaurant profile and a facebook page https://www.facebook.com/popup.eu.project/. There were also dissemination meetings in each country. In addition there were stakeholder meetings, transnational meetings, articles, radio interviews and mail communications. Results: dedicated web site, pages in the social media platforms, information brochures, local dissemination conferences, interviews recordings, newspaper articles and reports.6. Evaluation and quality control: following the evaluation strategy the project will be monitored and controlled to see that results and activities are developed. Results: 4 evaluation reports plus 1 final evaluation report.Target groups are:• unemployed people who want to start up their own business. The project reached more than 50 people during its lifetime in each country.• trainers/teachers who will benefit from new and dynamic training materials with a proven track record and the transfer of these materials. The project reached around 100 trainers along the project.• employer associations: they may deliver the course for unemployed people giving them a strong base to start up their business.The creation of 2 platforms located in the free domain of Glasgow Clyde college gives the opportunity to go on distributing and delivering training transversally after the end of the project. Transferability of the products is one of the main characteristics.