Introduction
You will find a variety of dishes with vegetal or insect based proteins from amuses to desserts, main dishes and street food, for many different situations.
The goal of the project is to facilitate the change of our eating habits towards more climate friendly direction. This by updating catering and culinary teachers’ skills in the field of nutrition and culinarism. In VET colleges the chefs of the future are trained and challenged to dream and work on how to realize their dreams. This project can give a direction.
We aim to increase the knowledge and skills of kitchen professionals, so the use of alternative proteins in professional kitchens will become mainstream. The chefs of the future will have a strong influence on our eating habits. If they are able to make eating alternative proteins normal and if they can create tasteful meals, this will have the major impact that is needed to feed the world’s population in the future.
Alternative protein in this project means substitutes for meat, poultry and fish, e.g. new plant-based protein sources, but also insects.
The project will produce a module to be used in vocational schools at different levels and in Higher VET to train students in the use of alternative proteins.
Project Team Suscop,
Andre Schoonhoven
This project has been funded with support from the European Commission. This publication reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.
This eBook with recipes is part of the Learning Outcomes of the Erasmus plus project Suscop – Sustainable cooking for the planet.
All recipes are created and tested by the partners in the project in a special training event where students were cooking in international teams.