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EuroVeg - Training of European competency in sustainable, healthy and well-balanced nutrition for professional chefs and caterers
Date du début: 1 oct. 2012,
In order to meet professional challenges and improve competitiveness in catering constant adaptation to changing demands is required. In the gastronomical sector, the trend for sustainable, balanced and healthy meat-reduced cuisine is meanwhile overarching. The result of a co-operation project "Co-operation on Healthy, Sustainble and Well-balanced Food Consumption" proved that this demand is grow ...
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