The basis of the project was the Partnership Project “Sustainability as key competence of professional cook”, finished in 2012. As project research on various national education systems in the EU showed, there are major deficiencies in the training of professional cooks in terms of knowledge, skills and competences in sustainability issues.The concept of sustainable development is usually specified by the formulation of environmental, economic, health and social goals. The implementation of a "sustainable cuisine" places new challenges on cooks which are not conveyed in the usual professional training. There is a great need for training in this area, especially using new and innovative methods like eLearning. The aim of the project was to develop an elearning training curriculum offering qualifications in sustainability for professional cooks and managers in the catering and gastronomy sectors. The course, with 15 eLearning units, is developed and adapted to five partner countries, according to their specific national conditions and requirements and translated in their languages. This approach follows the results of the former Partnership Project on “Sustainable Cooking”.Project target groups were teachers at tourism and HoReCa educational institutions, decision-makers in public administration, human resource managers in gastronomy and tourism enterprises, cooking personnel in public catering (mainly schools and kindergartens) and institutions of adult education.The result of the project is the comprehensive e-learning course “SusCooks” containing 15 learning units combined into 5 thematic modules. The learning units cover the following topics: Orientation, Procurement, Planning, Preparation, and Promotion.