An aliment travels in average 1500km before arriving in the plate of the European citizen. Facing this fact, a global and deep movement raise around food and agriculture to foster sustainable production and consumption of goods of quality. Nonetheless, - those initiatives are numerous but remain often isolated - the sector represent a strong potential growth, but lacks structuration - it can generate many jobs, e.a. low qualified jobs, which are sutainable (because linked to a territory)and worthwhile but wich strongly demands adapted trainings; - The sectors suffers from a loss in cooking habits from the population, deprived in terms of cooking techniques; - the idea of sustainable alimentation, in the organic and local meaning of the terms, seems far away from the concerns of the precarious and fragile populations, whereas it’s a matter of health and economy; - the short-circuits have entered EU political agenda, through DG for “Agriculture and Rural Development” and “Health and Food Safety”. The project will answer those concerns developing and making known and recognize a certification as “eco-caterer”. It will hence answer matters of economy, needs of competences for labour market, pedagogical approaches for training operators, social by addressing the precarious people, and environment by axing all its action on a sustainable and quality alimentation, using products of organic and short circuits origin. The project wishes to seize the ECVET tools and principles to offer the complement of competences allowing to make vocational training in catering pass to the sustainable, in organic and short circuit meaning of the term. A specific focus will be drawn on fragile and precarious target groups, in particular the underqualified or the long terms unemployed persons. The targeted trainings use training method of learning in real or reconstructed labour situation. It gathers 4 federations and 10 training operators. I will target directly or indirectly hundreds of trainees. The whole of ECVET recommended tools will be developed: a professional standard and a training standard will allow training operators to add the sustainable elements to their cursus. Assessment tools will be designed. At last we’ll set the necessary elements for a quality process of the eco-catering trainings, in line with the 15 EQAVET prescripts. We’ll also ascertain a cerification delivered to trainees, and we’ll work toward the recognition of this certification beyond the project’s partners. Our method is participatory, involving the stakeholders of several levels, in order to ascertain both quality of the products and their dissemination. Moreover, we’ll decline the ECVET standards tools in the pedagogic and cooking local contexts. The challenge is to design common standards, but to allow them to be localised in terms of cultural of alimentation contexts. Finally, the project develops a strong axe of work toward dissemination: - the pedagogical tools and cooking resources will be available on an online portal, in order to guarantee a free, patent-free, dissemination. It will be hence possible to address a broader audience with efficacy; - Dissemination events will be organized, in order to reach the different stakeholders in a tailored fashion; - in each country, a fair for sustainable cooking will allow the broader audience to discover the project’s outputs around concrete cook production from the trainees. - Several tools and newsletters will be also regularly published. We wish hence allow training operators to fully make the step toward sustainable, and the VET sector to have at its own disposal the necessary tools of structuration, as well as the concrete pedagogical resources. The learning target groups will be better ready for labour market and in their daily lives facing the sustainable and quality food. The political leader and pilots institutions for VET will beneficiate of experimentations on the implementation for sustainable sector of the most advanced ECVET tools (specifically the quality process). This will also encompass the vulnerable target groups. The economic stakeholder will benefit in terms of answer to their needs of qualified workers and of transparency of trainings. At last, the broader audience will benefit of resources allowing the more easily feed and cook in a sustainable manner.