The Porto Hotel and Tourism School (EHTP), part of Turismo de Portugal, is one of the partner organisations in the European C.H.E.F. (Cooking Health Education for the Future) project, an Erasmus+ initiative that combines cancer prevention, nutrition education and vocational education and training in the hospitality and catering sector.
Coordinated by LILT, the project also involves the participation of LPCC-NRN and IPSSEC “Adriano Olivetti”, bringing together leading organisations with the common aim of promoting healthier eating habits by equipping future professionals in the sector with the necessary skills.
As part of this partnership, EHTP plays a central role in driving and implementing the project within an educational context, drawing on its experience in initial training and executive/continuing professional development in the fields of cookery and pastry-making. The school will actively contribute to integrating the principles of the European Code Against Cancer into the curriculum, promoting a pedagogical approach that emphasises balanced nutrition, sustainability and public health.
This curriculum will equip students and professionals with practical and scientific tools to enhance their ability to positively influence consumers’ eating habits. At the same time, it will foster a new generation of chefs and catering professionals who are more aware of the impact of their choices, not only in gastronomic terms but also on individual and public health.
In the short and medium term, the C.H.E.F. project will have a significant impact on the training and retraining of professionals in the sector, stimulating pedagogical innovation and the adoption of best practice in both training and work contexts. At the same time, it will contribute to raising the profile of Portuguese cuisine as a vehicle for promoting healthier eating habits, in line with European and international recommendations.
EHTP’s participation in this project reinforces its commitment to educational excellence and its mission to prepare professionals capable of responding to the contemporary challenges of food and catering, promoting a more conscious, sustainable gastronomic culture geared towards the well-being of society.
