restacove2026

15/09/2026

15/09/2026

Nel focus speech condotto da Alberto Lupini, analizzeremo l'evoluzione delle professioni del settore e il progetto restacove2026 a insieme al professor Michele Filippo Fontefrancesco.
Scopri IMMENSE e richiedi di partecipare: https://www.asso-anir.it/immense/

14/09/2026

On Friday, 11 September, the Smarts PC team participated in a restacove2026 meeting dedicated to the upcoming implementation of the questionnaire survey.

🤝 We are pleased to continue contributing to the project’s implementation and to work closely with all partners during this important phase.

14/09/2026

🍽️ Meet our RestaCoVE partner: T.H.E. Management – Travel Hospitality Events Management 🇷🇴

T.H.E. Management is a Romanian consultancy and operational company with extensive experience in hospitality, tourism, events, restaurant management, and collective catering. Its work combines operational expertise with strategic consultancy, supporting both public institutions and private businesses.

The organisation brings practical know-how in institutional catering, restaurant operations, event hospitality, kitchen and logistics workflows, customer experience, team training, sustainability, communication, and digital transformation.

Within RestaCoVE, T.H.E. Management contributes experience in sustainable menu systems, professional training, digital readiness, food waste reduction, and the connection between strategic goals and day-to-day catering operations.

Together, we turn hospitality expertise into practical and sustainable solutions.

14/09/2026

🍽️ Meet our RestaCoVE partner: T.H.E. Management – Travel Hospitality Events Management 🇷🇴

T.H.E. Management is a Romanian consultancy and operational company with extensive experience in hospitality, tourism, events, restaurant management, and collective catering. Its work combines operational expertise with strategic consultancy, supporting both public institutions and private businesses.

The organisation brings practical know-how in institutional catering, restaurant operations, event hospitality, kitchen and logistics workflows, customer experience, team training, sustainability, communication, and digital transformation.

Within RestaCoVE, T.H.E. Management contributes experience in sustainable menu systems, professional training, digital readiness, food waste reduction, and the connection between strategic goals and day-to-day catering operations.

Together, we turn hospitality expertise into practical and sustainable solutions.

03/09/2026

📰 RestaCoVE featured in Italia a Tavola

A new article developed by ANIR Confindustria and published by Italia a Tavola presents the RestaCoVE project and its focus on the new skills required in collective catering and food service.

The article highlights how sustainability in school, university, company and hospital canteens depends not only on menus, but also on areas such as meal planning, food waste management, energy and water use, traceability, food safety, data and staff organisation.

RestaCoVE, coordinated by Università Cattolica del Sacro Cuore, brings together 18 organisations from six European countries and aims to develop 18 micro-credentials linked to EQF qualifications, together with digital and training tools, work-based learning activities and guidance for businesses.

The article also explains the role of ANIR Confindustria in representing the perspective of the collective catering sector and refers to the contribution of Professor Michele Filippo Fontefrancesco, scientific coordinator of the project, to IMMENSE 2026.

As the article underlines, the project is still in its initial phase. Its impact will depend on how effectively the proposed skills, training models and tools can be transferred into real working environments.

🔗 Read the full article here:
https://www.italiaatavola.net/horeca/2026/8/31/dalla-mensa-ai-dati-restacove-e-la-sfida-delle-nuove-competenze/121099/

03/09/2026

📰 RestaCoVE featured in Italia a Tavola

A new article developed by ANIR Confindustria and published by Italia a Tavola presents the RestaCoVE project and its focus on the new skills required in collective catering and food service.

The article highlights how sustainability in school, university, company and hospital canteens depends not only on menus, but also on areas such as meal planning, food waste management, energy and water use, traceability, food safety, data and staff organisation.

RestaCoVE, coordinated by Università Cattolica del Sacro Cuore, brings together 18 organisations from six European countries and aims to develop 18 micro-credentials linked to EQF qualifications, together with digital and training tools, work-based learning activities and guidance for businesses.

The article also explains the role of ANIR Confindustria in representing the perspective of the collective catering sector and refers to the contribution of Professor Michele Filippo Fontefrancesco, scientific coordinator of the project, to IMMENSE 2026.

As the article underlines, the project is still in its initial phase. Its impact will depend on how effectively the proposed skills, training models and tools can be transferred into real working environments.

🔗 Read the full article here:
https://www.italiaatavola.net/horeca/2026/8/31/dalla-mensa-ai-dati-restacove-e-la-sfida-delle-nuove-competenze/121099/

20/08/2026

🍽️ Where are we going to eat today?
Our RestaCoVE coordinator, Università Cattolica del Sacro Cuore 🇮🇹, is contributing new insights into a question that may seem simple but tells us a lot about how people experience collective catering: what really influences where university students choose to eat?
A recent study carried out within the RestaCoVE context explored the eating habits and cafeteria choices of university students in Milan. One particularly interesting finding is that for many students, the decision to use—or avoid—the university cafeteria goes far beyond the quality or price of the food.
For almost 4 out of 10 respondents, negative memories associated with school cafeterias can still influence their willingness to use a cafeteria today. At the same time, the social side of eating matters: being able to have lunch with friends and classmates can be an important reason for choosing where to eat.
In other words, food is only part of the experience. Memories, emotions, social relationships, atmosphere, quality, accessibility, and the overall dining environment can all shape our choices.
These insights are especially relevant for RestaCoVE as we work towards more sustainable, attractive, and people-centred approaches to collective catering and restaurant services across Europe.
💬 What influences your choice most?
The menu? The quality? The price? Your previous experiences? Or simply where your friends are going?
To read the full study! 👇 https://www.mdpi.com/2075-4698/16/8/264?fbclid=IwY2xjawTxXfRwZG9mAWV4dG4DYWVtAjExAHNydGMGYXBwX2lkEDIyMjAzOTE3ODgyMDA4OTIAAR48hRxXrtoT7dfladrSA_uGuI_J8QkrgDbxWCx0hukCmg9rGKhEssKdZCdvVw_aem_Znc9cvljJUlED5awJS0jtg

20/08/2026

🍽️ Where are we going to eat today?
Our RestaCoVE coordinator, Università Cattolica del Sacro Cuore 🇮🇹, is contributing new insights into a question that may seem simple but tells us a lot about how people experience collective catering: what really influences where university students choose to eat?
A recent study carried out within the RestaCoVE context explored the eating habits and cafeteria choices of university students in Milan. One particularly interesting finding is that for many students, the decision to use—or avoid—the university cafeteria goes far beyond the quality or price of the food.
For almost 4 out of 10 respondents, negative memories associated with school cafeterias can still influence their willingness to use a cafeteria today. At the same time, the social side of eating matters: being able to have lunch with friends and classmates can be an important reason for choosing where to eat.
In other words, food is only part of the experience. Memories, emotions, social relationships, atmosphere, quality, accessibility, and the overall dining environment can all shape our choices.
These insights are especially relevant for RestaCoVE as we work towards more sustainable, attractive, and people-centred approaches to collective catering and restaurant services across Europe.
💬 What influences your choice most?
The menu? The quality? The price? Your previous experiences? Or simply where your friends are going?
To read the full study! 👇

https://www.mdpi.com/2075-4698/16/8/264?fbclid=IwY2xjawTxXfRwZG9mAWV4dG4DYWVtAjExAHNydGMGYXBwX2lkEDIyMjAzOTE3ODgyMDA4OTIAAR48hRxXrtoT7dfladrSA_uGuI_J8QkrgDbxWCx0hukCmg9rGKhEssKdZCdvVw_aem_Znc9cvljJUlED5awJS0jtg

13/08/2026

🏨 Meet our RestaCoVE partner: Neagoe Basarab High School of Tourism and Public Services 🇷🇴

Located in Călimănești, Vâlcea County, Romania, Neagoe Basarab High School of Tourism and Public Services is a vocational and technological school preparing students for careers in tourism, hospitality, gastronomy, and economic services.

Its educational offer includes programmes such as Tourism Technician, Economic Activities Technician, Gastronomy Technician, and Banqueting Organizer, combining classroom learning with practical training and close cooperation with local businesses and institutions.

Students also take part in Erasmus+ projects, international mobilities, and work-based learning activities, strengthening their professional, linguistic, digital, and intercultural competences while gaining valuable experience in real working environments.

Within RestaCoVE, the school contributes its hands-on expertise in tourism, hospitality, and gastronomy education, supporting the development of sustainable skills and innovative vocational training for collective catering and restaurants.

Together, we empower the next generation of hospitality professionals for a more sustainable future.