"Sustainable food for green minds"


"Sustainable food for green minds" Erasmus+ cooperation partnership project involves institutions and organisations from Poland, Austria, Estonia, France, Italy and the Netherlands with different experience in green sector and adult education. Partners share good practices and collect them in the project E-Book. Special activities are organised for the capacity building of organisations and exchange of good practices with the aim to support educators to gain new competences.


The project aims are relevant to Erasmus+ Programme horizontal and adult education priorities. Project partners exchange good practices and experiences, improve the competences of educators and other adult education staff what is priority of adult education. Environment and climate action are key priorities for the EU now and in the future. Partners incorporate green practices in the project through an environmental-friendly approach when designing the activities, which encourage to discuss and learn about environmental issues, to reflect about local actions and to come up with alternative greener ways of implementing activities.


Partners increase capacity to operate at transnational level, share ideas of different cultures, practices and methods based on sustainable food production and cansumption. Partners are interested to reinforse intercultural dialogue and because of that involve to the project participants with different cultural and social backgrounds: ethnic and national minorities, migrants and refugees, representatives of different religions, etc. with the aim to share European diversity and common European values.


The main method are learning-by-doing, so it allows to develop new competences and experience learning process not only from presentations, lectures and books but also from practical cooking together.


Communication during the cooking process helps partners to collaborate better and gain more support from each other. Cooking and eating is a way to bring people together through one of the things we all enjoy most: sharing a good meal.


Project partners seeks to provide advice on sourcing healthy, nutritious, local food, marrying this together with the cuisine of the different national groups, using the results as a way to foster integration and understanding, responsible and sustainable production and consumption.


This project reinforces links between different stakeholders, promotes innovative practices by supporting personalized learning approaches, collaborative learning innovative methods. Participants increase competencies, reinforce creativity and cooperation with partners.


The project objectives are:

* promote cooperation, quality, inclusion and equity, excellence, creativity and innovation at the level of organisations in the field of education and training;

* exchange good practices between different institutions working in adult education and create E-Book;

* improve the competences and professional level of adult educators;

* promote non-formal and informal learning and involve adult learners in different ages to the project activities.


The main target group in this project consist of staff members and educators (more than 20 participants). Also adult learners will participate in local and dissemination activities (more than 300). Associated partners and other stakeholders will be involved in dissemination activities during face-to-face and virtual events and use of media and social media (more than 1000). Participants with fewer opportunities are involved in this project.


Project activities will include:

• four transnational meetings for exchange of good practices;

• local meetings and activities;

• two international training courses for staff members;

• collecting learning materials for E-Book;

• monitoring and evaluation process;

• dissemination of project information and results.


The main result of this project are development and improvement of educators' competences and creation of new learning opportunities for adult learners. Creating an environment of inclusive learning and using friendly and relaxing atmosphere will help in the acquisition of competences of educators, adult learners and particularly elderly groups of people. Educators have training in the field of adult education and as a result, they are able to use the learning approach in all potentials to strengthen the self-protective competencies.


There are intangible results:

- exchange of experience among staff at European level;

- enhanced of intercultural competences for the staff and learners;

- acquisition of new ICT skills when working with video and photos;

- acquisition of new communication, foreign languages, mathematical and other skills when work on cooking;

- long life learning network of partners and other stakeholders involved to the project at local, national and European level;

- increased EU project management competencies.


Tangible results:

- E-Book with learning materials about sustainable food;

- video and photos about the training;

- promotional materials (project logo, leaflet, poster, press realise, information for social media, Facebook page, etc).


During the project participants will come up with entirely new knowledge and skills which they will have the chance to get through a feedback thus being trained and sufficiently prepared for own workshops. This project will open up certain topics that are closely related to participants’ professional and personal environments.



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This project has been founded with support from the European Commission by Erasmus+ program . This publication reflects the views only of the author and the Commission cannot be held responsible for any use which may be made of the information contained therein.