<< Background >>The food and drink industry is a major contributor to Europe’s economy. In 2018, it had a turnover of 1,109 billion €, making it the largest EU manufacturing sector and the leading employer (4.57 million people). This accounts to 294,000 companies and 110 billion € exports (17.9% of EU global exports). However, the safety and microbiological suitability of food remains an issue for food professionals and requires good knowledge of the microbiological hazards associated with the different stages of the technological route of a product. The food and drink industry is confronted with the risk incurred by the consumer linked to the ingestion of a food contaminated by a pathogenic microorganism, as well as the consequences resulting from the public questioning a product or a brand for sanitary reasons. The issue is also linked to the costs of product and image loss due to the development of flora causing product deterioration. In addition, the control of microbiological hazards and spoilage bacteria is also an element promoting innovation and the development of new products.As a result, the industry needs reliable data and support tools, to ensure the microbiological quality of products upon receipt of raw materials, during the various stages of product processing and when it is placed on the market until consumption.Better control of the microbiological quality of food products also makes it possible to fight against food loss and waste, since it is estimated that nearly 1.3 billion tonnes of food would be thrown away or lost each year on a global scale (FAO, 2019).Besides trained staff, graduates from food studies explicitly trained towards the development of microbiological competences can fill this current skills gap in the food industry and have an increased employability. Undergraduate students and professionals need to have continuous access to transnational knowledge, research and societal trends to keep their standards and their commitments on local and European regulations up to date. Although e-learning activities have grown in recent years, the current COVID-19 crisis has greatly accelerated the need for digital transformation of education and training systems in Europe. The challenge now is how these e-learning activities can be better integrated in vocational, higher and life-long learning educations. At both instances, agricultural education (including the trainers) and food industry (including small scale producers and associations), there is a need to have more interactive and encompassing e-learning tools that take into account the specific features of the food industry.Moreover, the trainings of e-SafeFood will take into account all the new processes and techniques used to control health risk in the food industry. The deployment of such processes is part of a sustainable development approach since it reduces energy consumption compared to conventional heat treatment and since it can provide solutions for the preservation of foodstuffs in a clean label context, where the use of additives and preservatives must often be reduced with lower concentrations or ruled out by manufacturers.<< Objectives >>Aim of the projectThe aim of the project is to develop an interactive online training programme on microbiological risks in food, in order to improve the capacity of students, educators, researchers, and agri-food professionals (including SMEs and small-scale producers). This training will have the particularity of having a strong practical aspect and will be certified at European level.ObjectivesThe objectives of the project are as follows:- to contribute to the dissemination and transfer of knowledge on microbiological food safety to target users with limited access to in-person learning in the field of agri-food;- facing the current context linked to COVID-19, to ensure the continuity of the training of food industry professionals and students/teachers, including laboratorial work, by developing an online learning platform on microbiological food safety; and- to improve the training offer currently available on microbiological food safety by expanding on applied aspects and promoting the practical aspects of knowledge to our audience.The achievement of these objectives will lead to the development of 5 project results.Target groupsThe target groups for this project will be students, educators, researchers and agri-food professionals, who work in both the fields of food sciences and food industry, including agriculture. This will include:- agri-food professionals: farmers, technicians, advisors and industry professionals from SMEs(artisanal producers, small and medium food processors) and cooperatives;- students and apprentices, from secondary VET education to higher education, including agricultural high schools; - vocational education and training teachers from technical secondary schools related to the agri-food sector, and high-education lecturers from the agri-food degree programmes; and- researchers from institutes and universities.<< Implementation >>As means to achieve the objectives of e-SafeFood, the following work packages will be implemented:WP1 – Identification and selection of existing relevant e-training material (Lead partner: IPBragança)Participating organisations: all•Task 1.1: State of the art of the already existing material (Lead partner: Actia-Aerial-Actalia)•Task 1.2: Selection of material, based on users’ expertise and practicality (Lead partner: IPBragança)WP2 – Design of the user-tailored e-training program and elaboration of further material (Lead partner: Actia-Aerial and Actia-Actalia)Participating organisations: all•Task 2.1: Definition of the content for each category of users (Lead partner: Actia-Aerial-Actalia)•Task 2.2: Development of practical trainings, demos, tutorials and modelling modules (Lead partner: IPBragança)WP3 – Implementation of training programmes in the ISEKI-Food e-learning platform (Lead partner: ISEKI-Food)Participating organisations: all•Task 3.1: Training implementation (Lead partner: ISEKI-Food)•Task 3.2: Testing of the course functionality (Lead partner: ISEKI-Food)WP4 – Piloting and certification of the e-training programmes (Lead partner: ISEKI-Food)Participating organisations: all•Task 4.1: Pilot training and refining (Lead partner: Actia-Aerial and Actia-Actalia))•Task 4.2: Certification (Lead partner: ISEKI-Food)WP5 – Dissemination of the platform (Lead partner: Alimento)Participating organisations: all•Task 5.1: Communication and dissemination plan (Lead partner: ISEKI-Food)•Task 5.2: Creation of dissemination tools (leaflet, social medias) (Lead partner: Alimento)•Task 5.3: Dissemination and training activities (Lead partner: Alimento)WP6 – Management of the project (Lead partner: ACTIA)In addition, the following activities will be implemented:•Training of 200 students, educators, researchers and industry professionals, through pilot trainings conducted in the different partner’s organisations and 2 training events.The objective of these trainings is to train the trainers of the e-SafeFood partner establishments to use the interactive training content available the ISEKI-Food e-learning platform, under development by the project in front of a real audience bringing together students, researchers and industrialists and to test all e-trainings and assessment tools and materials available on the platform. After taking into account the feedback from external participants as well as from e-SafeFood participants, the idea is also to improve the platform to make it more efficient and adapted to user needs.•Exchange of best practices and knowledge through virtual meetings for the development of the e-learning content•Three transnational project meetings for the effective management and implementation of the project•Conduction of three webinars, with the participation of at least 300 students, educators, researchers and industry professionals, to make known the e-learning platform as well as all the project's achievementsFor this project, two training events dedicated to students, professionals, researchers and academics in order to test, enrich and improve the content and the tools of the e-trainings (one face-to-face and one remotely) are being planned.<< Results >>e-SafeFood is associated with five main project results:PR1: Selection of the material and tools based on expertise of users and with a practical focus (Lead partners: Actia-Actalia & Aerial, IPBragança)The objective is to produce a set of selected existing relevant e-training material on microbiological food safety from open access resources (data, content software,) that are available for use and re-use and that can be adequately fitted in the user-tailored e-training programmes to be developed in e-SafeFood.PR2: Development of material/adapted tools and definition and elaboration of the e-trainings (Lead partners: Actia-Actalia&Aerial, IPBragança)The need to have more interactive e-learning practical tools is felt at the academic, agricultural high school and food industry levels. The objective is to set up and develop dedicated pedagogical material on food microbiological safety and hygiene for the aforementioned target users. Tailored appropriate pedagogical methods and tools will also be created. The e-training program will be divided into basic modules, common for all the target users (with translation in French, Spanish and Portuguese) and specialised modules in English, with an advanced level that will be specific to each target group.PR3: Implementation of trainings in an e-learning platform (Lead partner: ISEKI-Food)The training course content developed in the previous work package will be implemented in the ISEKI e-learning platform (https://moodle.iseki-food.net/), with a modular format. Course e-learning functionality will be tested, evaluated, and improvements will be made before launching.PR4: Conduction and certification of e-trainings (Lead partners: ISEKI-Food and Actia-Actalia&Aerial)Pilot trainings will be implemented for teachers and professors, students and agri-food professionals, allowing the testing, assessment and refining of the different training modules. Afterwards, the training programme will be submitted to certification under the course certification scheme developed by ISEKI (EQAS FOOD Certificate, https://www.iseki-food.net/accreditation/eqas_food_certificate) Those trainees completing successfully the assessment activities of a module/course will receive the corresponding certificate of completion.PR5 - Dissemination and valorisation of the e-trainings (Lead partner: Alimento)The success of the project and the broader use and recognition of the e-trainings in Europe requires its broad dissemination towards students, educators, researchers and agri-food professionals, who work in both the field of food sciences and food industryThe platform will save record of information on the training participants (age, country, activity profile (student, teacher, researcher, professional)) in order to track attendance and plan actions to engage target groups less involved in the trainings. This information will be stored and used following GDPR requirements.Partners will make the best use of their communication/dissemination channels to engage trainees.A dissemination and engagement plan will be prepared at the beginning of the project for this purpose. Validation of the content Two training events dedicated to our target groups will take place with the objective to train, collect feedback from users and implement improvements.

"<< Background >>Confusing and dispersed information on current websites requires to build a reliable online platform, to inform HORECA workers and give them proper details on food safety and hygiene practices. Forums, e-learning platforms with short videos, warnings about confusing and fake news about the food industry, e-newsletters, categorized information about food safety and hygiene practices will be ensured on this online platform. In accordance with new EU food regulations, partner countries need to disseminate and raise awareness of those regulations and standards as well.<< Objectives >>The main goal of the project is to raise HORECA workers’' digital awareness related to food safety and hygiene practices.Based on the main goal the specific objectives of the project are:■ To support conscious HORECA workers, reduce unfair competition on food marketing■ To provide learning and training opportunities for low skilled HORECA workers■ To increase the work capacities of Horeca workers who have less opportunities by improving their key competences<< Implementation >>Project Activities consist ofA- Training Programme Preparation Process including a training needs analysis with 25 VET trainers and local group discussions with 10 participants in each partner countryB- Trainer's Guide Development through individual work and teamworkC- E-learning Platform Development including1- Literature Reviews to prepare a report titled ""Strategies to Improve the Qualification of Hotel Restaurant Catering (HORECA) Staff on Food Safety, Hygiene Practices State of The Art Report""2- Animated Explanation Videos to form the content of the e-learning platform.3- Piloting after the development of the results, and the blended learning approach will be used during the training activity<< Results >>For professionals who work in the sector to have the training, tools and strategies will have;- Acquisition of new professional, social and intercultural competences, thanks to the comparison with other European educators of strategies and educational approaches, sharing with other colleagues- Ability to integrate and adapt to the international workplace, the ability to adapt to change and the flexibility to work at European level, providing them with;• Interpersonal skills in new work contexts;• Intercultural and European sensitisation;• Skills or ICT derived from the great use of digital and multimedia tools used during the project and the use of all communication languages, iconic, conventional and emotional.Developed strategies aim to improve the quality and efficiency of training environments, especially in the fields of enhancing vocational skills, improving the quality of workingenvironments and conditions through the betterment of the HORECA workers' level of knowledge on food safety and hygiene practices will increase the opportunities of living a better and comfortable life in Europe."

The FOOD-AWARE (Training materials and visual learning tools for early education on environmental sustainability and responsible food consumption) Project implemented from 11/2018 until 12/2020 from 6 partners in 5 EU Countries. Its aim was to empower European children to grow into responsible and conscientious food consumers by training teachers to educate their students from a young age on the following subjects: Local food production; Food waste; Food chain; Resource efficiency: sustainability and circularity; and Responsible food consumption.To achieve its aim the project produced the following outputs:1) (IO1): Training methodology and training guideA complete training methodology for teacher trainers and teachers (peer learning) to enable them to plan, organise and replicate the teacher training in their schools. 2) (IO2): Project training materials The content and the documentation to support the learning content and delivery of each training module of the teacher training course. 3) (IO3): Project teaching aidsThe learning content, developed for use in classroom, with students, by their teachers to help them introduce the topics in classroom and plan their students’ learning activities. The work for O2 & O3 was organised in the following Work Packages:IO2/WP1: Project website and online training platform developmentIO2/WP2: Training materials for teachers - 5 modulesIO3/WP1: Interactive student activity sheetsIO3/WP2: Educational postersIO3/WP3: Comics for kidsIO3/WP4: Educational videoPartners had to adapt to the COVID-19 outbreak and adjust the additional work for each output as described below:IO1: Additions to the methodology utilised for on-line training delivery along with the updated sections that were modified to include any elements that relate to an on-line training content.IO2: On-line training course with all the training content adapted to an on-line asynchronous training model.IO3: Adaptation of the platform with the learning content (teaching aids) on the project’s website to be easily accessed even as individual activities to support teachers to integrate the teaching aids in their students’ on-line learning.The project team included researchers and technician from 2 Universities (University of Dundee & University of Social Sciences), 1 school (Doukas School), 1 international food organisation (ISEKI), 1 agricultural organisation (The Polish Farm Advisory) and 1 organisation from the business sector (PROPEL). Their different backgrounds were on education, professional development, agriculture, comics, food & diet, and website development. To maximise local and EU impact the partners organised either f2f MEs or on-line MEs at a local (partners’ countries) and European level. The European Final Conference was held, on-line, on December 2020, moderated by ISEKI, with 90+ participants and 15+ presenters and speakers (incl. 3 external key-note speakers). The project developed, planned and organised a 3-day training event, on-line, due to COVID-19 pandemic, with the project’s team members as trainers and partners’ internal staff members as trainees. The development of the training was based on IO1, the content of the training was the content developed under IO2 and the teaching aids from O3 were integrated in their respective modules and presented to the trainees along with suggestions, ideas, and activities to implement in their classroom.

According to“Europe 2020”the improvement of quality & efficiency in education and training procedures & equality of all EU citizens in terms of quality of life”is strongly highlighted; healthy eating through safe-for-consumption meals is undeniably an important contributor to healthy lives. In this context, food-borne disease outbreaks, which are a constant public health threat, should be decreased or eliminated. Thus, all food hazards have to be appropriately managed as determined by scientifically proven meal processing. Since food hazards to a great extent are attributed to inappropriate preparation & processing and “cross contamination” phenomena, we propose that the most efficient way of dealing with the problem is to limit the problems through training food handlers (the e-SAFE target group). Nonetheless, EU & national legislation for training of employees involved in food handling is limited, as employees are obliged to attend “Food Safety/Hygiene” seminars and training courses only in the context of basic education, which does not include recent food safety developments. ; hence, there is particular need for improving related skills/knowledge to sufficiently implement all Food Hygiene/Safety Systems in food handlers daily working practices”.The e-SAFE project aims through transnational collaboration to provide modern, tailored made training to professionals working in the food preparation industry, focusing on emerging, re-emerging and persisting food hazards in meal preparation, taking also into consideration the needs created from the current coronavirus pandemic. Food handlers are front line employees that make certain that food remains available for the general public. A lot has been said concerning safety of food items in relation to COVID-19 hence the current project is even more relevant to the current situation. The specific objectives of e-SAFE are to: a) provide an innovative food hygiene and safety training program & e-learning tool on food handling/preparation focusing on the prevention of recently identified and non-widely known food hazards, b) motivate & raise compliance/adherence to safer handling/processing/storage techniques for all EU food handlers/suppliers so as to avoid potentially less known food hazards, c) create a training package that can be incorporated in similar training programs in the field of food safety/quality & exploited by VET providers & institutions in this domain.The consortium comprises 6 partners from 6 EU countries (Poland, Greece, Austria, Lithouania, Italy & Cyprus). The partnership brings together scientific and research organizations, being active in food safety/hygiene aspects & vocational training.The principle e-SAFE target group includes:•chefs, kitchen staff, food handlers, outlet managers and agri-food processing employees associated with meal production/storage/distribution:30 food handlers attending the face-to-face blended mobility seminar; ≥120 food handlers attending distance learning (e-learning platform, pilot testing);•Policy makers & relevant stakeholders:>190 subjects (i.e. professionals, leaders in food industries, policy makers) attending the Info Days.The methodology of e-SAFE is organized as following:1. Conceptual framework for training chefs, kitchen staff & food handlers, through review of educational and training opportunities around Europe and a questionnaire survey evaluating food handlers’ knowledge gaps and needs.2. Training curriculum Methodology to guide the development of the training modules and material, including the training objectives, description of each training unit, means of acquiring knowledge, duration of theoretical and practical training hours, etc. 3. e-SAFE Training package development, including modules on food safety, hygiene and quality aspects and their health impact, as well as emerging/re-emerging and persistent food hazards etc. (70% practical assignments - 30% theoretical inputs).4. e-learning platform, a virtual learning environment with all the modules adapted in the previous section, providing additional learning opportunities and accommodating transportation difficulties, needs and hectic schedules of the target group5. Guidance and recommendations for VET trainers on how to implement the gained knowledgeExpected results include i) review of the educational and training opportunities around Europe, ii) assessment of the current food handling knowledge and needs, iii) development of an innovative training tool based on interactive/motivational educational techniques suitable for adults to deliver skills and competences to the target group through face-to-face and e-learning platform. e-SAFE aims at increasing knowledge, capacity building and raising awareness among food handlers on food hazards, widely affecting public health.

<< Background >>Αbout 820 million people around the world experience chronic hunger while among them 113 million cope with acute severe insecurity (FAO, 2019), with the estimations being more adverse due to the consequences of COVID-19) pandemic. Furthermore, regarding data from the EU prevalence of food insecurity significantly increased from 9.4% (2007) to 12.2% (2011), with substantially higher rates in Eastern Europe, Cyprus, and Greece. Overall, food insecurity rose in 23 countries and declined in only 4 (Garratt, 2019, Loopstra et al., 2016). According to the first estimates of the World Food Program and FAO (WFP 2020; IFAD et al. 2020), the COVID-19 pandemic could almost double the number of people suffering acute hunger. In fact, the COVID-19 crisis has already brought a new food emergency in Europe, increasing the demand for food up to 50% compared to the pre-coronavirus period, with negative future expectations; over 90% of European Food Banks have reported increasing emergency food assistance demands, due to the rising number of people in need (FEBA, 2020). This is also doubly the case, given the growing expectations of a global recession to not leave anyone behind including vulnerable groups, as part of the 17 Sustainable Development Goals (SDGs) set by the United Nations. SUST-AID program recognizes to address the following needs: (1) enhance capacity of food-aid programs in Europe to provide sustainable food-aid of good quality and maximizing the positive impact and social inclusion of vulnerable populations. Even though some European initiatives aim to enhance the capacity of food assistance programs there is a lack of up-to-date relevant policy on the optimal operation of such programs and service quality that incorporate the sustainability aspect. In Southern and Eastern Europe information remains scarce, even though both the need and provision of sustainable food aid are extensive.(2) promote action in line with the SDGs: Τhe project identifies the inter linkages among provision of food aid that ensures sustainable production and consumption patterns in accordance with four main dimensions: health (well-balanced diets), social (cultural habits, social value), economic (better income for producer and consumer accessibility) and environment (green skills development, minimization of food waste). (3) increase nutritional, green and management skills of staff and volunteers of food-aid programs. At the beginning of the COVID-19 crisis 42% of European Food Banks declared a need of volunteers and/or employees. Almost 70% of them managed to find new human resources and over 50% declared that they would continue to involve these new young volunteers in Food Banks’ activities for the months to come (FEBA, 2020). Given the ever-increasing numbers of new employees and volunteers involved in the implementation of such programs there is an emerging need to enhance the vocational capacity of staff and volunteers through innovative VET tools. The aim is to increase their knowledge in regard to nutritional value of food, crucial issues such as food safety and hygiene, green skills development, sustainable food choices accounting for beneficiaries’ needs and preferences, as well as environmental impact of food production and delivery.<< Objectives >>To the best of our knowledge, thematically similar projects implemented with EU funds are scarce.The SUST-AID project will cover the current gaps and needs in knowledge, training and skills by developing and evaluating a VET program for the delivery of sustainable food aid programs. Therefore, participating partners, including NGOs, welfare organizations, and religious organizations are aspired to be empowered with practical knowledge and tools to deliver optimal and sustainable food aid programs for vulnerable populations across Europe. Specific objectives: - Empower staff/volunteers working in food aid delivery programs in offering high quality services to vulnerable populations, in accordance with sustainable production and consumption principles and practices. -Improve green skills acquisition and maximize employ ability opportunities for those who work or wish to work in food aid delivery in Europe -Provide innovative VET pedagogical methods, best practice guidelines, and strategies on delivering high quality, sustainable food aid programs. -Provide innovative VET training curriculum and tools for assessment of skills acquisition, recognition and validation. -Enhance partner capabilities in developing/delivering relevant training. PrRslts Specific Objectives PrRslt1 1.To implement country-specific participatory research (co-creation sessions) using qualitative and quantitative methods (online survey) in all consortium countries and other EU countries (upon potentials) with the aim to specify and present level of knowledge, perceptions, attitudes, self-efficacy, and perceived norms of staff and volunteers working in food aid development and delivery. 2. To develop a Methodology Guide for SUST-AID training program. This will include evaluation and determination of: - knowledge gaps and needs, barriers and difficulties faced in the daily practice of the target group; - main aspects related to sustainable food aid to be included in the training curriculum; - methods and tools to be included in the training curriculum; - key competencies and critical points which the target group should improve after the training. - key factors for getting successful knowledge transference to the target group in terms of trainingapproach. - specifications and approach of the training modules. - technical specifications and approach of the e-learning platform (PrRslt3) in terms of accessibility, usability and applications to be included. PrRslt2 To create, develop and evaluate the SUST-AID training curriculum package, i.e. the training modules, materials and tools that will be used to train staff and volunteers working in food-aid, with the aim to provide them with the appropriate skills for implementing sustainable food-aid programs. PrRslt3 To provide the End Users with the potential to participate in learning activities and to communicate with other learners and instructors, as the platform will also be a central point for exchange of information and ideas (peer-to-peer support); 1. To design and develop an interactive e-learning platform, which will be easily accessible to all interested parties; PrRslt4 1. To provide the End Users with the key competences and skills to educate staff and volunteers working in food-aid towards sustainable food-aid delivery; 2. To shape country-specific policies in terms of food-aid delivery providing input on the actual needs and gaps of the SUST-AID target group through a. a participatory research, b. a co-creation of the training curriculum and c. evaluation of the efficiency of novel training practices.<< Implementation >>The core activities of SUST-AID include: Management activities: are intended for assuring the successful and timely organization, development and realization of all the planned activities. Project Results activities: (1) Co-Created Methodological Guide for people working in food aid development and delivery (PrRslt1). Co-creation activities including qualitative and quantitative research (online survey), will ensure that training will fit the requirements and needs of staff and volunteers of food-aid programs when consortium partners will develop PrRslt2 and PrRslt3. In more detail the aim of this activity is to specify and present the level of knowledge, perceptions, attitudes, self-efficacy, and perceived norms ofstaff and volunteers working in food aid development and delivery. (2) SUST-AID Training package development (PrRslt2). The training package will outline innovative VET pedagogical methods and best practice guidelines to enhancegreen skills, minimize food waste, innovative approaches to create sustainable, local and nutritious food and sustainable food processing and packaging strategies. A training manual, power point presentations and other tools such as videos, case studies, exercises, glossary, reading material per subject, study visits etc will be developed. The training package will also include skill acquisition for communication with diverse cultural and religious populations aiming at social inclusion. (3) SUST-AID e-learning platform (PrRslt3). The platform will provide training modules and assessment tools to evaluate user performance and communication and networking tools to help members create thematic community groups.(4) Guidance for VET trainers and food aid program leaders (PrRslt4). The results of this activity will be specific guidelines for implementing the gained knowledge. This activity is expected to efficiently improve capacity building of VET trainers, food-aid leaders and policy makers to better equip and train staff and volunteers working in food-aid. Learning, Teaching, Training Activities: Vocational Education and Training activities (C1 & C2). Through these activities professionals working in the delivery of food aid and staff and volunteers from participating organizations will be trained, and the training materials pilot tested. Dissemination activities: This activity will ensure that the project results and outputs are promoted to a wide audience of stakeholders at EU level. Activities include the development of newsletters, leaflets,press releases, etc). This activity also includes the implementation of National Info Days and the EU Symposium. Evaluation activities: This activity will ensure that the project is being implemented according to the agreed methodology, timeline and objectives.Technicians will support the researchers with tasks such as creation of tables/figures based on literature review, traslation of questionnaires, technical support (eg google forms creation), etc.<< Results >>Upon completion of this project, we expect the following outcomes: 1. Increased awareness of staff and volunteers working in food-aid regarding: a) the specific key pillars for sustainable food-aid delivery, b) the specific training needs of people who work in food aid provision c) the specific susceptibilities and nutritional needs of vulnerable populations (migrants/refugees, students, elderly, families in need, homeless), d) the need for an inter-disciplinary approach in food aid provision to achieve social inclusion. 2. Acquired new knowledge about providing food aid to vulnerable populations across EU, by enhancing the capacity of the participating organizations, staff/training participants and other relevant stakeholders. Beneficiaries of food aid programs are expected to benefit in the long term from high quality programs, which consider sustainability and promote justice and social inclusion. The ultimate outcome of the project is to gradually incorporate SUST-AID project results into formal and informal systems of training, into daily working methods used by service providers, and into the learning experience of staff and volunteers working in food aid programs. Exploitation of existing network of collaboration among partners and beyond the consortium will facilitate these efforts.Furthermore, the results of SUST-AID for the partner institutions include: Increased awareness (regarding the training possibilities in EU countries) for the partners' representatives and professional communities from the project partner countries; Enhanced competences, knowledge, skills and attitudes of the participants of the C1 and C2 trainings in the field of food aid delivery; Enhanced competences of other users registering on the e-learning platform and using the materials; Increased awareness (regarding the developed training possibilities) of all national participants attending the multiplier events and the EU info days; Increased awareness (from the project results and the e-learning platform) for the professional communities from the countries visiting the web pages of the project partners.