What is the Food4ALL project about?
The Food4All project, officially titled “Nourishing Inclusivity and Diversity in the Food Sector for People with Special Dietary Requirements,” is an Erasmus+ KA220-VET initiative aimed at enhancing vocational education and training (VET) in the culinary sector across Europe. The project addresses the growing need for skilled culinary professionals who can accommodate a broad range of dietary requirements, ensuring safe, inclusive, and high-quality dining experiences for all.
With a project timeline spanning from October 2024 to September 2026, Food4All involves a consortium of five partner countries: France, Spain, Greece, North Macedonia, and Turkey. The partnership brings together VET providers, culinary professionals, policy experts, and industry representatives to tackle the challenges associated with dietary inclusivity in the food and beverage sector.
This initiative is grounded in addressing key issues such as food safety, allergy awareness, ethical and cultural dietary considerations, and the promotion of plant-based diets. Food4All aims to develop a range of innovative and inclusive resources, focusing on equipping culinary professionals, VET students, in-company trainers, and educators with the competencies needed to manage special dietary needs. This effort aligns with European Union regulations on food safety and nutrition, particularly the 2021 regulation on food safety, allergies, and waste management.
By addressing the lack of specialized training and skills in this area, the project seeks to foster a more inclusive culinary culture across partner countries.