A Celebration of Agriculture and Culinary Collaboration: What the future of education tastes like

The goal of the tasting session at EU Week of Regions was to share information about our collaborative AgriCulinary project with partners in the EU. The AgriCulinary training aims to combine the knowledge of gardening and restaurant fields and to strengthen the sustainable cooperation between these industries. AgriCulinary ideology enables a sustainable operating environment to create innovative new business ideas for multi-talented experts interested in a more sustainable future. The training strengthens the existing professional skills of those working in the horticulture and/or restaurant fields and provides a chance to merge these disciplines to create new professional opportunities (including new businesses or job titles). The year-long AgriCulinary Erasmus+ pilot training started in September 2023, in cooperation with Denmark, Finland, and Norway. The innovative training program has incorporated study experiences that take place in the farm fields and kitchens under the guidance of experts from the restaurant and horticulture fields. There are approximately 1-2 training days per month, and the education includes study trips to Denmark and Norway, as well as farm and restaurant visits in the home country. The language of instruction and learning materials is English. During the presentation we shared information about the project and also provided an exciting tasting of food samples that communicate the core principles of the project. We served: beetroot brownies, cod skin chips, herbal tea, green tomato jam, sourdough crackers, and beetroot jerky. 168 participants registered for our session and they represented 33 different countries.