restacove2026

15/10/2026

L’evoluzione della grande ristorazione passa dalla capacità di coniugare organizzazione industriale, sostenibilità dei contratti e sviluppo continuo delle competenze.

Questi il contributo portato nella giornata odierna del primo Annual Meeting di restacove2026 a Zante dal nostro Direttore Generale Paolo Valente.

Altro intervento, focalizzato sulle figure professionali della ristorazione collettiva, è stato fatto nella discussione della mattina a Luca Verona, Direttore del Personale di Gruppo Serenissima Ristorazione, associata ad .

Partendo dall'analisi del quadro nazionale e dalle matrici del settore, continuità contrattuale, gestione delle grandi comunità e processi produttivi complessi, abbiamo ribadito la centralità della formazione direttamente all'interno delle imprese e la necessità di aggiornare i profili professionali per rispondere alle trasformazioni della filiera.

Un impegno concreto per valorizzare il lavoro e garantire la qualità del Cibo Pubblico nel contesto europeo

15/10/2026

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14/10/2026

🇬🇷 RestaCoVE 1st Annual Meeting – Zakynthos, Greece
The RestaCoVE partnership will come together in Zakynthos, Greece, on 14–16 October 2026 for the project’s 1st Annual Meeting, hosted by the Ionian University – Department of Environment.
The meeting will provide an important opportunity for partners to review the progress achieved during the first year, discuss ongoing Work Packages, coordinate upcoming activities, and plan the next steps of the project.
Bringing together partners from across Europe, the meeting will further strengthen cooperation and support the shared goal of advancing vocational excellence, sustainability, and innovation in collective catering and restaurants.
📍 Zakynthos, Greece
📅 14–16 October 2026

14/10/2026

14/10/2026

RestaCOVE 1st Annual Meeting Begins in Zakynthos
The RestaCOVE – VET Excellence Pathways for Sustainable Collective Catering and Restaurants partnership launched its 1st Annual Meeting in Zakynthos, Greece, on 14 October 2026.
Hosted by the Department of Environment of Ionian University, the first day brought together representatives of the RestaCOVE consortium to review the progress achieved during the initial implementation period, exchange updates from across the partnership and coordinate the next stages of project activities.
The meeting provided an opportunity for partners to discuss the development of the project’s Work Packages, ongoing tasks and upcoming responsibilities, while strengthening cooperation among the organisations involved.
RestaCOVE focuses on advancing vocational excellence in sustainable collective catering and food-service systems, with particular attention to green and digital transformation, professional skills development, work-based learning, sustainable food systems and stronger cooperation between education, research, public authorities and the sector.
The first day of the meeting also supported closer coordination among the project partners and created space for exchanging expertise, identifying common priorities and aligning implementation across the consortium.
As the project moves forward, the Zakynthos meeting represents an important step in consolidating collaboration among the 18 partner organisations from six European countries and ensuring a coordinated approach to the next phase of RestaCOVE.

14/10/2026

14/10/2026

Small changes can make a big difference in collective catering. 🌱
From smarter portion planning to reducing food waste, saving water and energy, improving procurement choices and using resources more efficiently, everyday operational decisions can contribute to more sustainable food-service systems.
The transition to sustainable collective catering does not always require major changes. Consistent, practical improvements in daily routines can strengthen both environmental performance and professional practice.
Through RestaCOVE, we highlight practical approaches that connect sustainability, vocational skills and real workplace practices.
What small change could make the biggest difference in your kitchen or catering service? , , , ,

14/10/2026

Small changes can make a big difference in collective catering. 🌱
From smarter portion planning to reducing food waste, saving water and energy, improving procurement choices and using resources more efficiently, everyday operational decisions can contribute to more sustainable food-service systems.
The transition to sustainable collective catering does not always require major changes. Consistent, practical improvements in daily routines can strengthen both environmental performance and professional practice.
Through RestaCOVE, we highlight practical approaches that connect sustainability, vocational skills and real workplace practices.
What small change could make the biggest difference in your kitchen or catering service?
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