The Project aims to improve green skills of the country’s workforce through: a) building the capacity of Georgia’s Vocational Education and Training (VET) system to deliver a short-term training course to guide green transformation of food service sector, and b) developing long -term sectoral partnerships between the sector actors, sectoral skills organization and VET system. The Project will fully comply with the global and specific objectives of: “the promotion of inclusive and sustainable growth in Georgia” and “to improve skills and employability through the formation of sustainable and financially stable sectoral partnerships developed by private sector, sectoral associations and training providers”.
The Project focuses on food services (restaurants, cafes, bars, bakeries, confectioneries, catering companies, institutional food providers) as a major segment of the tourism sector. The segment of food services was selected given its substantial negative impacts on the environment, large potential for upskilling and improved sustainability, and the fact that the segment has been rather neglected by other “greening” or tourism development initiatives in Georgia. The Project's training course will cover the following topics: carbon accounting, circular economy, energy efficiency, digitalisation and waste management.

Impact (Overall Objective) is to contribute to inclusive and sustainable economic growth in Georgia by increasing capacity of workforce to support green transformation of Small and Medium-sized Enterprises.

Outcome (Specific Objective) is to form sustainable and stable sector partnerships for developing Vocational Education and Training (VET) system’s capacity to improve qualifications and skills in “greening” food services.
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1. Improved instructional materials and training resources of colleges on green transformation of food service in line with National Centre for Education Quality Enhancement (NCEQE) requirements and standards

2. Increased organisational and technical capacities of the “Food, Beverages & Hospitality” (NPO) to qualify for the status of Sector Skills Organization (SSO)

3. Increased awareness of policy makers, key sectoral stakeholders and general public on the long-term benefits of sustainable food services and green transformation

4. Increased opportunities for evidence-based policy dialogue among competent authorities and key sectoral stakeholders to improve VET policies, systems and practices related to green transformation