The second mobility of the Erasmus+ SCOOK project saw all teams gathering in the Republic of North Macedonia. The primary location for the meeting was the Faculty of Tourism and Hospitality in Ohrid often referred to as the ‘Jerusalem of the Balkans’, is a city steeped in history, culture, and natural beauty. The Faculty of Tourism and Hospitality in Ohrid a prominent unit within the ‘University St. Kliment Ohridski’ Bitola hosted this second transnational meeting. Key aspects discussed as part of this meeting were sustainable culinary practices and the development and generation of digital tools and resources to be used in education, as part of the SCOOK project. Several presentations, workshops and best practice producer visits formed part of the meeting in line with the objectives of the project and the UN’s sustainable development Goals 2030. During the week presentations by faculty members included the following topics:
Best practice producer visits and demonstrations included:
A visit was also made to the Faculty of Biotechnical Sciences in Bitola a campus part of ‘University St. Kliment Ohridski’ since its foundation. Established in 1960 the faculty is one of the oldest higher education institutions within this region of the Republic of North Macedonia with a specific focus on the agricultural, livestock, and food production sectors. The visit allowed an introduction and showcase of the faculty. Debates around the current project took place, but also opportunities for future collaborative projects based on existing synergies were explored. The weeklong meeting was an important milestone in the project. The activities and debates amongst participants sharing their experiences and expertise allowed the multinational team to advance the project in line with the goals set out during the conception and submission stages.
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Erasmus+ funded SCOOK Project launched at first gathering in ATU GalwayStaff in Atlantic Technological University (ATU) recently hosted the inaugural gathering of a new EU-funded research team tasked with educating and training students and staff in “Sustainability in culinary practices: tradition and innovation towards a sustainable future”– called the SCOOK Project.
The first in-person gathering took place in Galway recently (20 – 24 Feb) comprised of academics from ATU International Hotel School (Galway city campus); Mediterráneo Culinary Center, Valencia, Spain; Lycée Jesse de Forest, Avesnes sur Helpe, France, and University St Kliment Ohridski Bitola, Faculty of Tourism and Hospitality, Ohrid, North Macedonia. Co-funded by the Erasmus+ programme of the European Union, the three-year SCOOK Project aims to increase awareness of sustainability in culinary education and training in the partner institutions and their regions as well as nationally and internationally. The team will conduct cross-sectional survey “snapshots” to assess sustainability awareness amongst students, staff, and external stakeholders from the hospitality, restaurant and catering sector; they will develop a multilingual, interactive teaching and learning resources supported by a handbook, host transnational webinars to discuss traditional and innovative cooking methods and sustainability, and disseminate their findings to their communities in the culinary and hospitality sector in the partner universities and European regions. The project is led by the Irish team (ATU)–Dr Sarah Berthaud, lecturer in French (Project Lead), Dr Francesco Noci, Mary Reid, Eamonn Hoult and Ulrich Hoeche. It is part of the KA202 Erasmus 'SCOOK' project which has been awarded €250,000 for 2022-2025. Workshops and presentations were held throughout the five-day gathering in Galway city. These included: sustainability approaches in the context of seafood and meat production, sustainable marine resources and plastic pollution in the ocean, the integration of Sustainability into all aspects at ATU including the new strategic plan. Other workshops focused on survey design, interactive teaching and learning resources, multilingual resource development and communications to support the delivery of the project. The week concluded with a visit to sustainable local producers including Teresa Roche, Kylemore Farmhouse Cheese (produces premium Swiss style cheese made from the milk of her grass-fed Pedigree Dairy herd) and Diarmuid Kelly, Kelly Oysters (family business farming oysters in the pristine waters off Galway Bay over 60 years, exporting their produce around the globe). Dr Sarah Berthaud, ATU, says: “This innovative project is a great way to produce teaching materials that will help increase sustainability in culinary education and beyond. Too often people want to be sustainable but are not sure on how to proceed. SCOOK will address this.” |
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