Позначка: Проєкт 101129249 – CB-VET plus – ERASMUS-EDU-2023-CB-VET
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Гарбуз без відходів: локація Pumpkin Zero Waste Zone від Волинського фахового коледжу НУХТ
As part of the “Green and No Leftover” festival, held within the framework of an EU project supported by the Erasmus+ program, students and teachers from the Volyn Professional College of the National University of Food Technologies presented the original Pumpkin Zero Waste Zone location. The event aimed to promote an ecological approach to cooking and reduce food waste. Participants had the opportunity to take part in master classes on cooking pumpkin dishes, where all parts of the pumpkin were used – from the flesh to the seeds and peel. У межах фестивалю «Зелений і No Leftover», що проходив у…
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HospitArity Hub – мандрівка у реальність+
One of the festival’s most visited and interesting locations was the interactive zone of the Volyn Professional College of the National University of Food Technologies, where a college lecturer and students presented. Guests had the opportunity not only to learn about the latest industry trends but also to try out the possibilities of artificial intelligence, augmented and virtual reality for themselves, experiencing how innovation is changing the modern world of service. The location combined educational and entertainment formats: contests, quests, and quizzes were prepared for the festival guests, in which each participant could test their knowledge and wit. Заключною подією…
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«Green» Taste Colors («Зелений» смак кольору) – поєднання науки, творчості та сталого розвитку
As part of the “Green and No Leftover” festival, held within the framework of the EU project “Horizontal Capacity Building of vocational education for internationalization and modernization, including innovation, digitalization, and sustainability,” supported by the Erasmus+ Program, students and teachers of the Volyn Professional College of the National University of Food Technologies presented an innovative location called “Green” Taste Colours. This space became a real colour laboratory, where visitors could immerse themselves in the world of food colouring and learn the difference between natural and synthetic colours. Festival guests tasted craft candies made with both types of colouring and voted…
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Локація «EcoYouth Volyn» на фестивалі «Зелений і No Leftover» – молодь за сталий розвиток
As part of the “Green and No Leftover” festival, which took place within the framework of the EU project “Horizontal Capacity Building of Vocational Education for Internationalization and Modernization, Including Innovation, Digitalization, and Sustainability” supported by the Erasmus+ Program, students and teachers of the Volyn Professional College of the National University of Food Technologies presented the environmentally-oriented location “EcoYouth Volyn.” Under the EcoYouth Volyn brand, the team presented an original leisure format – adventure tours for young people that harmoniously combine active recreation, learning new things, and a responsible attitude towards nature. Festival guests were introduced to the idea of…
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Інновації для сталого розвитку HoReCa (Sustainable HoReCa Space)
During the “Green and No Leftover” Festival, which took place as a dissemmination event of the EU project “Horizontal Capacity Building of Vocational Education for Internationalization and Modernization, Including Innovation, Digitalization, and Sustainability,” supported by the European Union’s Erasmus+ Program, guests had the opportunity to visit the “Innovations for Sustainable Development in HoReCa” location. The purpose of this demonstration and educational station was to promote modern eco-technologies and practices in the hotel and restaurant business. Its main goal was to show how sustainability principles can be implemented in the daily activities of hospitality establishments. One of the key elements of…
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Смак України: скарби автентичної кухні
The location “Taste of Ukraine: Treasures of Authentic Cuisine,” presented at the “Green and No Leftover” festival, vividly demonstrated how culinary heritage can be harmoniously combined with modern approaches to sustainable development and waste-free production. The main goal of this location was to promote authentic Ukrainian gastronomy, preserve the traditions of regional dishes, and introduce environmentally conscious practices in cooking that are consistent with European principles of sustainability. Традиційна українська кухня – це безцінне джерело натхнення, що відображає багатовікову історію та формує національну ідентичність. Локація «Смак України: скарби автентичної кухні», представлена на фестивалі «Зелений і No Leftover», яскраво продемонструвала, як…
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Смаки України, експерименти і доповнена реальність: у Луцьку – фестиваль «Зелений і No Leftover».
За матеріалами статті на сайті Волинські Новини від 17 жовтня 2025 року https://www.volynnews.com/news/all/smaky-ukrayiny-eksperymenty-i-dopovnena-realnist-u-lutsku-festyval-zelenyy-i-No-Leftover-foto/# Різноманітні тематичні локації, осіння фотозона, частування традиційними українськими стравами і гарбузовою кашею, приготовленою на вогні просто неба, квести, розіграші з подарунками та пізнавальні конкурси: фестиваль «Зелений і No Leftover» у Луцьку зібрав понад дві сотні учасників. Захід відбувся 16 жовтня у дворику Волинського фахового коледжу Національного університету харчових технологій. Відзначимо, що фестиваль «Зелений і No Leftover» був присвячений темі подвійного переходу в Україні та відбувся в рамках дворічного грантового проєкту «Горизонтальна розбудова потенціалу професійної освіти для інтернаціоналізації та модернізації, включаючи інновації, цифровізацію та стійкість, шляхом передачі методології…
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Зелений тренд освіти: досвід Erasmus+ у Волинському фаховому коледжі НУХТ
As part of the dissemination activities as for the implementation of the EU Erasmus+ project “Horizontal capacity building of vocational education for internationalization and modernization, including innovation, digitalization, and sustainability, through the transfer of methodology and exchange of best practices,” project number 101129249, the Volyn Professional College of the National University of Food Technologies hosted the “Green and No Leftover” festival dedicated to the topic of the dual transition in Ukraine. The festival aimed to disseminate information about the professional skills and intercultural communication abilities of mobility program participants, familiarize participants with the latest European technologies in the hospitality and…
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Викладачі коледжу взяли участь у міжнародному семінарі в межах проєкту ЄС Erasmus+
Lecturers of the Volyn Professional College, National University of Food Technologies, took part in an international seminar dedicated to discussing the results of the European Union grant project “Horizontal capacity building in vocational education for internationalization and modernization, including innovation, digitalization, and sustainability through methodology transfer and exchange of best practices” (grant agreement No. 101129249). The seminar participants focused on key areas of development in pre-higher and vocational education, including the application of innovative methods in vocational training; integration of digital technologies into the learning process; formation of a sustainable education policy; dissemination of best European practices to improve the…
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Участь викладачів коледжу у Міжнародній конференції «Цифрова трансформація в індустрії гостинності та кулінарії»
As part of the EU Erasmus+ project “Horizontal capacity building of vocational education for internationalization and modernization, including innovation, digitization, and sustainability, through the transfer of methodology and exchange of best practices” (project number 101129249), teachers and trainers from the Volyn Professional College of the National University of Food Technologies took part in the International Conference “Digital Transformation in the Hospitality and Culinary Industry,” which took place on August 28, 2025, at the Don Bosco Vocational Education Center in Lviv, Ukraine. The event brought together representatives of vocational education institutions, stakeholders, and government authorities. Participants discussed key issues related to…
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Інтеграція принципів сталого розвитку та цифрових технологій в освітній процес та сферу гостинності: міжсекторальний діалог у форматі круглого столу
On June 05, 2025, the Volyn Professional College of NUFT hosted a roundtable discussion on “Integration of Sustainable Development Principles and Digital Technologies into the Educational Process and Hospitality Industry.” The event brought together representatives of education, hotel and restaurant businesses, tourism organizations, and the public sector to discuss current challenges and prospects for developing the HoReCa sector through the prism of sustainability and digitalization. The roundtable featured a discussion with representatives of the tourism and hospitality industries, educators, and civil society activists, which confirmed the urgent need for cooperation between the sectors to implement sustainable and innovative practices in…
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Участь викладачів коледжу у засіданнях міжнародного круглого столу
Recently, the lecturers and trainers of our college took part in an international round table organized within the framework of the final stage of the EU Erasmus+ “Horizontal capacity building of vocational education for internationalization and modernization, including innovation, digitalization and sustainability, through methodology transfer and exchange of best practices”, № 101129249 – CB-VET plus – ERASMUS-EDU-2023-CB-VET (Grant Agreement № 101129249 – CB-VET plus), organized by the project participants Italian Hospitality School (Rome, Italy) and HOTEL SCHOOL College of Hospitality Business (Riga, Latvia). The events brought together participants from partner colleges from different countries, business representatives, educational stakeholders, the hotel…