CulSus stands for Culinary Competences for Sustainable Cooking and addresses the need to gradually introduce a dietary shift towards a sustainable diet across societies as a response to the global challenges of climate change and food security. The project is funded by the European Environment Initiative (EURENI) on behalf of the Federal Ministry for the Environment, Nature Conservation, Nuclear Safety and Consumer Protection (funding number EURENI_23_D_026).

The CulSus project is implemented in the period of May 2023 – April 2025. Its consortium combines the efforts of four organisations, namely: Technical University of Berlin (project coordinator), Varna University of Management, Bulgaria (partner), Technical University Berlin, Germany, EPIZ e. V., in Germany (partner), as well as Tallinn School of Services in Estonia (partner).

Through CulSus, future chefs and culinary arts learners are trained and encouraged to act as ambassadors of sustainable cooking and dietary practices and represent a key target group in the CulSus project. The project encompasses a series of activities and outcomes aimed at building knowledge and hands-on skills necessary for the preparation and use of sustainable vegetarian and vegan ingredients and dishes, incl. the design, development, and piloting of four thematic Workbooks. These Workbooks focus on basic aspects of vegan and vegetarian nutrition, the use and benefits of legumes, the alternatives to meat, cheese, and fish, and as well as vegetables, as follows:

• Beans and Greens – Basics of vegan and vegetarian nutrition
• Beans and Greens – Legumes
• Beans and Greens – How to store, preserve, and cook vegetables in a sustainable fashion
• Beans and Greens – Meet, fish, and cheese alternatives

• Further information on the CulSus project and its results could be found here.