Food For Thought EU Project

Mar 10 2021 Posted: 09:00 GMT

St. Angela’s College, Sligo is leading research in sustainable food practices and healthy eating. Amanda McCloat and Helen Maguire, Project Leads, were recently awarded funding of €298,998 under the Erasmus + Programme Call for proposals 2020 for a collaborative project in this area. The School of Home Economics, St Angela’s are working along with three other EU partner institutions, in this innovative project which will run over three years.  The project entitled ‘Food for Thought’ is aimed at equipping future food industry and hospitality employees with a sound knowledge of local food systems and sustainable food practices. In conjunction with South West College (Enniskillen), Workforce Development Trust (UK) and Alexandre Dumas College (France) the project will see learners develop their knowledge in local food systems and sustainable food practices. Helen Maguire, Head of School of Home Economics, explains “Food for Thought will bring a new understanding of sustainable food production and cuisine practices by supporting the uptake of innovative learning approaches & use of innovative digital technologies via animations, vlogs & social media.”  She explains “the innovative learning platforms developed through this collaborative project will promote education & behaviour change as demanded by the EU labour market and strengthen participants future employability prospects in the sector”. Learners will have access to online toolkits and activities and the focus is very much on interactive and participatory technology-led teaching and learning mediums to attract younger learners (15-18-year olds).

Amanda McCloat, College President, explains “food practices have and are continuing to evolve, and we should be looking to the future with a more sustainable and environmentally acceptable attitude”. She continues “the outcome of this project will not only encompass this ethos but also support our learners future employability prospects in the sector, whilst meeting contemporary sector requirements for the next generation of “green chefs” in the catering and hospitality industry.

For more on the Food for Thought project, see