Beans & Greens – Basics of vegan vegetarian nutrition (Teachers’ manual)

This teacher’s manual provides assistance for the use of the magazine ‘Beans and Greens - Basics of vegan-vegetarian nutrition’ in workplace and classroom trainings in the kitchen and bakery. The aim of the CulSus project, in which this workbook was developed, is to promote a dietary shift towards a sustainable nutrition by educating future chefs and other personnel of the hospitality sector on the importance of the sustainable use of vegetarian and vegan ingredients and dishes. This way, we try to meet global challenges such as climate change and food security in the important sector of out-of-home consumption.