BIA Innovator Campus has an outward looking focus from the outset. Building on Galway’s EU Region of Gastronomy designation in 2018, we are partnered in interesting EU Transfer of Innovation projects, both working to have a transformational impact on the food sector and those who work in it.
The Covid pandemic and recession has accelerated our focus on youth and ensuring our work equips young people with the necessary resources to advance their skills set, career potential and play a meaningful role in society with expanded European perspectives and connections.
Sustain aims to empower food service SMEs with the innovation knowledge and skills to introduce healthy, affordable products to market, thus boosting their competitiveness and contribution to a healthier society.
Cook it Forward uses food culture as a driver for creative innovation. Students will propose innovative ways to lift the culinary traditions, forgotten regional ingredients and traditional cooking techniques to the 21st century demand. The programme develops students networking skills (working with world-of-work stakeholders), thus stimulating economic growth by developing a highly skilled workforce with employable skills.
BIA innovator Campus is delighted to join Little YETI (Little Youth Eco Tourism Initiative), an Erasmus+ youth project which aims to support young people in their commitment to share and value Europe in a more sustainable and civic way than before the COVID crisis. Over 30 months, Little YETI will develop the potential of young people and those who train them in tourism (including food tourism), environment, creative industries and cultural heritage development sectors, as well as supporting entrepreneurship.
Little YETI brings together 6 complementary partners (tourism, environment, European cultural heritage and youth) and spread geographically throughout Europe. BIA Innovator Campus is delighted to bring this exciting project to Ireland.
Our ambition is to empower a new generation of food entrepreneurs to start, grow & adopt new ethical food enterprises and consequently accelerate progress across key elements of the SDGs.And so, BIA is delighted to be involved in the development of Europe’s first HEI-led ethical food entrepreneurship programme. Its objective is to contribute to the professional development of food educators, by increasing their pedagogic skills to develop and teach new food entrepreneurship supports, based on the triple-bottom-line (planet, people, profit). If we empower SMEs and start-ups, we are directly helping to breed the innovative food concepts & thriving new businesses that the EU needs.
The project is led by Savonia-ammattikorkeakoulu and has the support and expertise of Instituto Politécnico de Bragança, Antalya Bilim Üniversitesi, Bia Innovator, EUEI and Momentum educate + innovate
EcoSME is a project which will develop the business sustainability skills of SME staff in the hospitality sector. This consultation aims at learning more about the current sustainability challenges and skills needs of SMEs and microbusinesses in the wake of the Covid-19 pandemic. The project is aimed at hospitality managers and educators, building a network of sustainable businesses throughout the EU.
The project is led by the Atlantic Tech University, ATU (Ireland), EURAKOM (France), VSGT in Maribor (Slovenia), DOMSPAIN (Spain), the Polytechnic Institute of Viana do Castelo (Portugal) and Bia Innovator Campus CLG (Ireland).
NATURE is a project dedicated to the creation of new professions in the field of urban agriculture in peripheral urban areas welcoming the least privileged inhabitants. These professions want to respond to the ecological challenges of these cities, at the time of the Green Deal. They are built from the know-how of the inhabitants of these areas and with them.
NATURE aims to develop the skills of trainers working on the training and inclusion of adults in precarious situations (men and women who are refugees or allophones, unemployed people and beneficiaries of social minima) in order to train them in the trades of tomorrow’s urban agriculture.