Exchange of Experience and Good Practices in Healthy Cooking project

In the Erasmus+ project “Exchange of Experience and Good Practices in Healthy Cooking (contract number 2022-2-BG01-KA122-ADU-000098300) our team had an amazing journey filled with learning, growth, and unforgettable experiences. We owe a big thank you to our Norwegian partner Euroacademy Consulting NUF for their exceptional support throughout the project.

The hospitality industry’s impact on the environment cannot be ignored, but Bristol Hotel in Oslo has taken a stand by implementing sustainable business practices. Through our project program, HRC’s team members had the opportunity to learn and implement innovative sustainable practices. They discovered ways to conserve water, reduce waste, and recycle effectively.

Together Bristol Hotel and HRC Culinary Academy have adopted a sustainable sourcing strategy, ensuring that all cooking ingredients are locally and sustainably sourced. This not only reduces carbon emissions but also supports local communities. By implementing these practices, we aim to reduce food waste, save energy, and attract environmentally conscious students.

Through collaborations with mentors and international partners, our colleagues gained valuable insights into effective communication, leadership, teamwork, and sustainable production. These experiences will be shared with our students, enhancing their education.

Our talented Chef Instructors have been dedicated to expanding their knowledge of healthy food preparation using locally sourced products. During their internship in Oslo, they learned valuable techniques and practices that align with EU requirements, promoting health and reducing environmental impact.

This project has not only focused on professional competencies but also emphasized the importance of collective responsibility in promoting good health through high-quality, locally sourced food. Our Academy instructors returned with a mission to take corporate social responsibility seriously. They aim to incorporate sustainable consumption practices into their teaching activities, sharing their newfound knowledge and expertise with the students.

Our specialists in wine and restaurant operations have been trained in implementing green practices in the industry. This training, made possible by the project, will contribute to reducing our environmental impact and creating a sustainable future at Talents restaurant.

Through this project, our team members have had unparalleled opportunities to acquire new skills, undergo personal growth, and experience professional development. They witnessed numerous innovations in administrative simplification and embraced the hotel chain’s commitment to sustainability.

But learning and fun go hand in hand! From savouring culinary delights to enjoying thrilling experiences and exploring Oslo’s cultural treasures, the journey was truly enriching.

There’s so much more to come as we continue expanding our horizons, embracing new experiences, and growing as individuals…

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.