Erasmus plus

On 4 April 2024, International Meeting of Partners took place in Monki as part of the GastroWaste project.

Arrangements from the meeting:

• Preparation of a guide of recommendations and good practices in the field of using waste and semi-finished products in food preparation and production,

• The main tasks to be performed and the role of each of the Partners in result 3,

• Dissccused implementation effects training use of waste  to school and business practice,

• The plan for disseminating the project results was discussed,

• The form of evaluation of activities in the project has been established,

• Dissemination and evaluation during the project. Strategy of evaluation was discussed,

• Implementation good practices in the field of using waste and semi-finished products in catering in ZSOiZ in Monki,

• Forms of cooperation and communication between partners have been defined,

• The financial aspects of the project implementation were explained,

• Forms of keeping project documentation explained,

• The dates of the next meetings have been agreed,

• Administrative matters were clarified.

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The_draft_of_Guide.pdf 

GastroWaste_project_evaluation_strategy.pdf

04.04.2024_IPM_Schedule_of_the_meeting.pdf

On February 9, 2024 a meeting was held with teachers from the Zespol Szkol Ogolnokształcacych i Zawodowych in Monki who are taking part in the GastroWaste project (2022-1-PL01-KA210-VET- 000083309) Strategic Partnerships project implemented under Key Action 2 - Vocational education and training in the Erasmus+ program.

During the meeting, the issues of testing and implementing the effects of the training "Use of waste and semi-finished products in food preparation in catering" into school practice and economic life were discussed.

Solutions and dishes based on the zero-waste principle implemented at school by the project partner from Rigas Turisma un radosas industrijas tehnikums from Riga, Latvia were also presented.

Pięciu nauczycieli z branży hot/gastro z ZSOiZ w Mońkach oraz z Rīgas Tūrisma un radošās industrijas tehnikums wyjechało do Walencji w ramach projektu Gastro Waste, na szkolenie związane ze zrównoważoną produkcją i konsumpcją żywności oraz realnych zmianach, jakie jesteśmy w stanie wprowadzić w tym zakresie, zarówno w szkołach, jak i w naszym codziennym życiu .

Na szkoleniu uczestnicy poznali podstawy zrównoważonej kuchni oraz co oznacza gotować z sezonowych i lokalnych produktów Nauczyli się również wielu hiszpańskich przepisów kulinarnych opartych na zasadach zrównoważonego gotowania, m.in. jak robi się horchatę - tradycyjny, walencjański napój z mleka roślinnego z cyperus esculentus (cibora jadalna)

Projekt Gastro Waste to także okazja do wymiany doświadczeń i poznania praktyki zawodowej w krajach UE. Dziękujemy naszemu partnerowi z Hiszpanii Educaprojects za organizację szkolenia.

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Five teachers from the hot/gastro industry from ZSOiZ w Mońkach and from Rīgas Tūrisma un radošās industrijas tehnikums went to Valencia as part of the Gastro Waste project, for a training related to sustainable food production and consumption and real changes that we are able to introduce in this area both in schools and in our daily lives.

At the training, participants learned the basics of sustainable cuisine and what it means to cook with seasonal and local products They also learned many Spanish food recipes based on the principles of sustainable cooking, including how to make horchata - a traditional Valencian drink made from plant milk from cyperus esculentus (tiger nut)

The Gastro Waste project is also an opportunity to exchange experiences and learn about professional practice in EU countries. We thank our partner from Spain Educaprojects for organizing the training.

On October 31, 2023  Meeting was held with teachers from the Zespol Szkoł Ogolnokształcących  i Zawodowych w Monkach and from Rigas Turisma un radosas industrijas tehnikums from Riga, Latvia, who are participating in the GastroWaste project (2022-1-PL01-KA210-VET-000083309) project of Strategic Partnerships developed under Key Action 2 - Vocational education and training in the Erasmus+ program.

During the meeting, We discused about the substantive and organizational issues regarding the training "Use of waste and semi-finished products in food preparation in gastronomy",

which will be held in Valencia on  13 – 17.11.2023.

Meeting of Partners in Valencia 

On 18 October 2023, International Meeting of Partners took place in Valencia as part of the GastroWaste project.

Arrangements from the meeting:

• The syllabus for the classes and the training program in Valencia were discussed and approved by the project partners,
• The leader explained to the project partners the next stage, which is the implementation of the results of the training in the use of waste into school and business practice,
• Technical and organizational details of training in the field of waste utilization were discussed with partners - organizational issues - accommodation, meals, transport, cultural activities,
• The issues of popularizing the training in Valencia were discussed with partners,
• The forms of dissemination of the international meeting of partners in Valencia on October 18, 2023 have been established. - social media, website, school meetings,
• The project evaluation strategy was discussed. The first survey template was provided to the partners,
• The partner presented several restaurants that use waste to prepare meals.
• The financial aspects of the project implementation were explained,
• Forms of keeping project documentation explained,
• The dates of the next meetings have been agreed in Poland in March 2024,
• Administrative matters were clarified.

Meeting of Partners in Riga

On 18 May 2023, International Meeting of Partners took place in Riga as part of the GastroWaste project.

REPORT CONTAINING RESEARCH AND ANALYSIS OF THE CATERING INDUSTRY USING OF WASTE IN GASTRONOMY WITHIN THE ERASMUS + PROJECT „GastroWaste” 

WORK AGENDA 18 May 2023

The teams start working on the preparation - Report containing research and analysis of the catering industry using of waste in gastronomy within the Erasmus + project "Gastro Waste"

Meeting of Partners in Riga

•  On 18 May 2023, International Meeting of Partners took place in Riga as part of the GastroWaste project.

Arrangements from the meeting:

• Presentation of the report consisting of a set of three analyses of consortium members (PL, ES, LV) including research and comparative analysis (in attachment),

• Analysis of conclusions relating to the report containing research and analysis of the catering industry using of waste in gastronomy,

• Presentation of the main assumptions of the result 2. Presentation of an exemplary training program and syllabus.

• Presentation by the Spanish partner of an exemplary program corresponding to the diagnosis analysis raised as a result 1,

• Established the strategy and form of evaluation have been by leader,

• A group of project participants was discussed,

• Discussed about the form of recruiting project participants was established,

• The Latvian partner presented his previous experience in the field of gastronomy, including gastro waste.

• The financial aspects of the project implementation were explained,

• Forms of keeping project documentation explained,

• The dates of the next meetings have been agreed in Valencia in October 2023,

• Administrative matters were clarified.

Attachments:

Schedule of the meeting

REPORT CONTAINING RESEARCH AND ANALYSIS  OF THE CATERING INDUSTRY  USING OF WASTE IN GASTRONOMY WITHIN THE ERASMUS + PROJECT „GastroWaste”

Photos

On 28 February 2023, International Meeting of Partners took place in Monki as part of the GastroWaste project.

 Arrangements from the meeting:

• The project and its main tasks were presented,

• The main tasks to be performed and the role of each of the Partners have been defined,

• The deadline for preparing the result under the task was set: Creation of one report consisting of a set of three analyzes of consortium members (PL, ES, LV) including research and comparative analysis.

• Report containing research and analysis of the catering industry using of waste in gastronomy,

• The plan for disseminating the project results was discussed,

• The form of evaluation of activities in the project has been established,

• A group of project participants was discussed,

• The form of recruiting project participants was established,

• Forms of cooperation and communication between partners have been defined,

• The financial aspects of the project implementation were explained,

• Forms of keeping project documentation explained,

• The dates of the next meetings have been agreed,

• Administrative matters were clarified.

Presentation project GastroWaste

Schedule of the meeting

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