The Nordic/Baltic cuisine has very old interesting history, traditions, recipes and methods. Nowadays the Culinary Arts involve old traditions, sustainability aspects, such as keeping cultural heritage and using local products, integration of the modern technologies, innovations and digitalisation, avoiding and minimising waste. We intend to strengthen the ideology of NO LEFTOVERS not only at the household and amateur level, but also at the professional level within the adult education programmes. The project partners demonstrate the approaches to integrate the classy and modern traditional Nordic/Baltic Culinary Arts with mastery of NO LEFTOVERS at all levels of Culinary Arts in a detailed, creative, informative and inspirational way.

The aim of the project “NO LEFTOVER Nordic/Baltic Culinary Arts: Digital Course with Training Materials and Tools for Adult Educators”, Nr. NPHZ-2021/10049, is to enhance teaching methods of adult educators in Culinary Arts focusing on Nordic/Baltic traditional and contemporary cuisine with approach of NO LEFTOVERS at different stages including planning ingredients and portions, cooking, serving, selling, marketing the dishes and cuisine concepts, finding reasonable consumption ways for leftovers, responsible handling of final stage waste.

The project gathers five partners: HOTEL SCHOOL Hotel Management College (Latvia), STEP BY STEP COUNCULTING (IS-Sfs radgjof, Iceland), Com&Train (Denmark), MITRA (Estonia) un Vilniaus kolegija (Lithuania). Together we learn from each other and our cultures and cooperate to demonstrate how NO LEFTOVER Nordic/Baltic Culinary Arts and ICT work together to optimize use of resources, sharing traditions and experiences.