An EU-funded Erasmus+ project that brings together three partners from Germany, Italy and Greece. Our mission is to strengthen vocational education and training (VET) in the hospitality sector by fostering cross-border collaboration, sharing best practices, and developing innovative training approaches.

The project addresses the growing skills gap in the European hospitality industry by creating synergies between VET providers, industry stakeholders and learners. Through joint development of curricula, teacher exchanges and e-learning resources, we aim to improve the quality and relevance of VET programmes across partner countries.

Project Objectives

·      Cross-Border VET Cooperation
Establish sustainable partnerships between VET institutions in DE, IT and GR for joint programme development esp. for knowledge & content transfer.

·     Sustainable Hospitality Practices
Integrate sustainability and green skills into VET programmes to prepare learners for the ecological transition in tourism and hospitality.

·     Industry–Education Alignment
Bridge the gap between industry needs and VET curricula through regular stakeholder consultations and competence-framework mapping.

·     Digital Learning Resources
Develop and deploy an open e-learning platform with multilingual courses on food waste reduction, climate-smart cooking and digital hotel management.

Our e-learning platform offers free, multilingual courses developed by experts from across our partnership. Designed for VET trainers and learners in the hospitality sector, these courses combine theoretical knowledge with practical application.

Sustainable Hospitality Management

Sustainable management is no longer a peripheral topic but a key success factor in the hospitality sector. This course conveys the fundamental principles of sustainable hotel and hospitality management and shows how sustainability aspects translate into concrete operational decisions – in resource use, staff leadership, and guest experience.

On completing the course, participants are able to name sustainable management approaches in the hospitality sector, assess their relevance to operational decisions, and derive concrete first steps for implementation in their own area of work.

Course duration:approx. 2–3 hours of self-study time.

Food Waste Management

Food waste is one of the greatest sustainability challenges facing the hospitality sector. This course provides practical guidance on how establishments can recognise, prevent, and reduce waste across the entire value chain – from procurement through storage and preparation to the use of leftovers.

On completing the course, participants are able to identify causes of food waste within their own establishment, select appropriate prevention measures, and apply simple monitoring tools to track success in everyday operations.

Course duration: approx. 2–3 hours of self-study time.

Climate Smart Cooking

Through energy consumption, sourcing, and preparation methods, catering operations contribute significantly to an establishment's ecological footprint. This course shows what climate-friendly kitchen practice looks like in concrete terms: from energy-efficient cooking techniques to seasonal and regional product selection and resource-conscious workflows.

On completing the course, participants are able to identify climate-relevant levers in their own kitchen, apply energy-efficient cooking and preparation techniques, and integrate seasonal/regional product selection into menu planning.

Course duration: approx. 2–3 hours of self-study time.