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EuroVeg - Training of European competency in sustainable, healthy and well-balanced nutrition for professional chefs and caterers
Start date: Oct 1, 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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