As the number of births in our population decreases and life expectancy increases, seniors are at risk of food insecurity due to limited or uncertain access to nutritious, safe foods in socially acceptable ways. Hence, the food industry needs to respond!
This Good Practice Guide presents 20 carefully selected, compelling Good Practices from project partner regions and the EU to improve how VET Trainers reach and teach innovation. It serves as a practical resource to inspire and guide the training/teaching practice in food innovation for seniors. It also helps learners develop the innovation and entrepreneurial skills necessary to respond to the growing demand for new food products and services in the Silver Economy.