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 growing Europe-wide. At the same time current vocational training of catering staff only poorly considers these trends. On an individual basis local and regional initiatives can cover these educational needs only under severe additional effort and expenses. Instead, sustainable structures have to be created by the institutionalisation of a standardized curriculum and teaching materials. Focussing in the employment policy guidelines and the Commission's 'New Skills for New Jobs' programme this 2.5 year project aims to:- develop a transnational vocational training concept including the curriculum for a 100-lessons-module, teaching materials in five language versions, innovative ICT and multimedia contents as well as test stages online and in focus groups. E-learning will be crucial to the commercialising moment of turning the project results into a commercial distance learning course after project duration.- provide vocational teachers of gastronomy with technical and methodological competencies- turn four partner schools into pilots to allow apprentice chefs and caterer to prepare themselves for the increased demand for meat-reduced dishes- take measures of certification and commercialization of the training and- spread the pilot throughout the national and European vocational training system. An extensive analysis stage, a project website and an international conference enables a more thorough dissemination towards other vocational schools.