• Rethink • Reduce • Reuse... How to make it Greener

    • Online course open 24/7
    • Designed for the HORECA sector
    • Food-waste prevention at your fingertip

    Learn new green skills from best practices

    Browse our 5 modules to become a greener

    Share new ideas with experts from the HORECA sector

    Discover sustainable recipes from across Europe


    VET LOVES FOOD is a new European Project mainly addressed to VET teachers, trainers, students and schools.
    It intends to develop green skills in the agro-food curricula of VET educational pathways and to raise awareness in this sector on food-wasting prevention.

    VET Schools

    The project is directly oriented to VET students, teachers, and trainers; and, indirectly, to a broader audience, such as policymakers and the overall community.

    Chefs & HORECA

    Chefs, restaurant owners and professionals from the HORECA sector are invited to access our online training offer, to boost their sustainability & attract new customers.

    The project in brief

    What we do



    VET LOVES FOOD is a green skills-oriented project which seeks to achieve SDG 12.3 and help to raise awareness on food-wasting prevention.


    The project is directly oriented to VET students, teachers, and trainers; and, indirectly, to a broader audience, such as policymakers and the overall community.


    The main objectives of the project are the design of an agro-food curricula, an hands-on manual to prevent food-waste, and an e-learning hub on food-wasting prevention.


    VET LOVES FOOD model is aimed to VET centres, supporting teachers and students, and their near environment, to apply food-wasting prevention tips in their daily life.

    Test the sustainability of your recipe

    Try out our tool to measure the CO2 impact of the ingredients of your favourite recipe

    Our key principles

    Developing green skills competencies regarding food-waste prevention in the hostelry and VET centers


    Think about what you are buying and if you really need it


    Reduce the amount of energy you use


    Find an alternative use for things you throw away


    what do you do to prevent waste?

    Join our community ... discover our partners!

    Frequently asked questions

    In the EU, nearly 59 million tonnes of food waste (131 kg/inhabitant) are generated annually with an associated market value estimated at 132 billion euros (Eurostat, 2022). Eurostat roughly estimates that around 10% of food made available to EU consumers (at retail, food services and households) may be wasted. At the same time, some 32.6 million people cannot afford a quality meal every second day (Eurostat, 2021).
    Globally, approximately a third of all food produced for human consumption is lost or wasted (FAO, 2011). FAO’s Food Loss Index (FLI) estimates that globally, around 14 percent of all food produced is lost from the post-harvest stage up to, but excluding, the retail stage (FAO, 2019).

    According to the UNEP Food Waste Index 2021, around 931 million tonnes of food waste were generated in 2019 – 61% of which came from households, 26% from food service and 13% from retail – suggesting that 17% of global food production may be wasted at these stages of the food supply chain. Similarly, in the EU, households generate more than half of the total food waste (53%) in the EU with 69% of food waste arising at household, food service and retail (Eurostat, 2022).

    Wasting food is not only an ethical and economic issue but it also depletes the environment of limited natural resources. The EU is committed to meeting the Sustainable Development Goal Target 12.3 to halve per capita global food waste at the retail and consumer level by 2030, and reduce food losses along the food production and supply chains. By reducing food losses and waste to help achieve Sustainable Development Goals, we can also:

    • support the fight against climate change (Food waste has a huge environmental impact, accounting for about 7% of total EU Greenhouse Gas emissions (associated to the EU’s overall consumption footprint)
    • save nutritious food for redistribution to those in need, helping to eradicate hunger and malnutrition
    • save money for farmers, companies and households
    Read more on the European Commission website

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