AgriCulinary Erasmus+ Project with videos

Benchmarking field trips

During the first year of the project (2022 – 2023), teachers engaged in benchmarking field trips, visiting each partner college to gain more knowledge about their best practices. These visits provided opportunities to meet other colleagues and professionals and to discuss ideas for the AgriCulinary training program.

Benchmarking visit to Norway

Benchmarking visit to Finland

Benchmarking visit to Denmark

AgriCulinary project in pictures

Student Study Field Trips

After the first year of the project, each college started their one-year AgriCulinary pilot training program (September 2023 – September 2024). The pilot training included study field trips to each college in Denmark, Finland, and Norway for students and teachers, providing practical, hands-on experiences in various agricultural and culinary settings. Each college also organized local field trips for their own AgriCulinary students.

These excursions offered students the opportunity to explore local farms, businesses, and restaurants, allowing them to observe and participate in sustainable cooking and farming practices.

Field trips to farms enabled students to understand the connection between local food production, highlighting the importance of fresh, locally sourced ingredients in meal preparation.

AgriCulinary project video channel