Category: General
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RESTACOVE, HEALTHY MENUS AND SUSTAINABLE OPERATING MODELS
Canteens account for 15% of the European Union’s greenhouse gas emissions; training and concrete support are needed.
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RESTACOVE, the European project bringing micro-credentials to institutional catering
Coordinated by the Università Cattolica del Sacro Cuore and featuring the participation of ANIR Confindustria, the Erasmus+ program involves eighteen…
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RestaCOVE: the European project to transform institutional catering into a sustainable model.
The European project RestaCOVE, coordinated by the Università Cattolica del Sacro Cuore with the participation of ANIR Confindustria, represents a…
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Institutional catering: the turning point begins with RestaCOVE, spanning canteens and new skills.
By engaging businesses, universities, and institutions, the program aims to redefine the skills, standards, and tools that will shape the…
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RestaCOVE: from schools to hospitals—how the canteens of the future are changing in Europe.
RestaCOVE is taking shape—a European project linking universities, businesses, and vocational training providers with the aim of developing new skills,…