An Erasmus plus project to support a plant based offer by creating tools inspired from the ECVET approach and developing a new label awarded to catering businesses, committing themselves to a vegetarian & vegan friendly approach. Let’s rock the greens together in our kitchens for our guests who fancy quality meatless dishes!
Learn how to do it andJoin our label
“The cuisine of the next ten years will be vegetarian.”
- Joel Robuchon
Rock the Greens Hub gathers a wide partnership, 8 bodies from 5 countries: Estonia, Hungary, Italy, Poland and Spain. 2 NGOs: the Spanish ACE and the Italian NET. 4 public vocational education and training institutions: the French
GIP-FCIP of Normandy, the Hungarian MMSZ, the Estonian Tartü Vocational High School, The Turkish ZMDMTAL. A Polish IT company expert in interactive marketing: MOSQI.TO. A hospitality business association involved in CSR: Les Petits
Plans Dans Les Grands
Introducing plant-based menu items in your offer really makes sense!
If your restaurant strives to meet the growing demand for vegetarian-vegan alternatives, you will definitely cater to a wider market. RTGH partnership - and particularly its label - is here to support you in addressing this growing demand from a vegetarian-vegan clientele which includes the growing trend of flexitarians.
Very little has been done so far to address the issues in vocational curricula all over Europe.
RTGH will provide “units of learning outcomes” to experiment a complementary qualification in plant based cuisine with a perspective to scale up the training offer on a wider European scope. RTGH will also provide an e-learning scheme addressing both trainers and traineeship mentors to ensure the consistency of both school-based and work based learning.
Introducing plant-based menu items really makes sense; if your restaurant strives to meet the growing demand for vegetarian-vegan alternatives, you will definitely cater to a wider market. RTGH partnership - and particularly its label - is here to support you in addressing this growing demand from a clientele which includes the growing trend of flexitarians.
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