One community. One kitchen. One health

INTERESTED IN  NUTRITION EDUCATION ? 
ARE YOU A STUDENT, RESEARCHER, CULINARY OR FOOD PROFESSIONAL
?


 

WE OFFER A WIDE RANGE OF SERVICES AND COLLABORATIVE OPPORTUNITIES FOR

ORGANIZATIONS
INNOVATORS


NUTRITION
PROFESSIONALS
AND RESEARCHERS


CHEFS


MEDICAL 
STUDENTS


FOOD SUPPLY 
CHAIN


STRATEGIC APPROACH
1.)   Developing a regional network and multilateral cooperations with regional, cantonal and global organizations, institutions and individuals. 
2.)  Translating latest evidence and applying culinary innovation into nutrition education projects.
3.)  Explaining nutrition and building a general understanding of food systems through cooking and educational interventions. 
4.)  Creating new and applying existing implementation options and opportunities for different stakeholders. 
5.)  Creating resources for chefs, food professionals and future leaders (FAO - Chefs as Agents of Change / Chefs Manifesto)
6.)  Adapting cooking as a social prescribing tool (lifestyle improvement concepts) and as a food systems accelerator.   
7.)   Re-exploring a new sustainable, healthier and economic Central European recipes for all. 
8.)  Promoting regional and international ingredients, traditions and cuisines. 
9.)  Highlighting kitchen and cooking a gastro-diplomatic, soft-power tool for achieving the multicultural collaboration outcomes.  
10.) Creating a culinary nutrition blueprint for the areas of hospitality, food supply chain, nutrition and public health.  


MAIN GOALS
1.)   To synthesize, appraise and promote scientific information around global cuisines and culinary science.
2.)  To assess and collect new culinary (food) data and conduct new research activities. 
3.)  To create positive interactions and knowledge exchange between chefs and dietitians.
4.)  To implement the blueprint as a food systems accelerator initiative. 
5.)  To achieve a learn and share model among regular people, patients, chefs, professionals and individuals on how food can be used as medicine.

ACTIONS 
Action 1:  Analysis of regional needs and challenges
Action 2: Research activities driven by chefs, dietitians, food professionals and people
Action 3: Formation of manifesto/framework (application of primary, secondary, tertiary sources and key findings) 
Action 4: Development of key outputs and projects
Action 5: Creation of culinary courses and programs 
Action 6: Translation of key evidence and engagement of target groups through a Teaching Kitchen concept.

TARGET GROUPS 
Level 1:  Organizations, Food Associations, Initiatives and Social Innovators
Level 2: Research and Educational Institutions
Level 3: Chefs Food Supply Chain
Level 4: Students
Level 5: Public Engagement and Communities
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"Culinary nutrition is the practicality needed to make a difference in our nation's health. It can be defined as the application of nutrition principles combined with food science knowledge and displayed through a mastery of culinary skills and education. The results formed from the merging of nutrition and food science with the culinary arts are healthy eating behaviors produced from culinary confidence and nutrition alertness."

"Chefs are expected to become agents for sustainable future and lifestyle medicine."
"Cooking at home may positively influence food-related preferences, attitudes, and behaviors.

"The findings implied that nutrition education will be the leading trend in the future culinary training and distance learning."

"Generally, around 80% of medical students have received less than 2 hours of nutrition education during their studies."

LATEST NEWS AND BLOGS

"This is a space for us all – individuals, chefs,parents, policymakers, producers, communities, hospitality leaders, teachers, medical professionals and businesses – to connect together, share our stories and bring sustainable solutions and develop educational projects that will influence our everyday life, as well as the next generation and leaders of tomorrow."

Jaroslav Guzanic


The Project Founder

With better food education and know-how, the people can make better choices with what is available to them, wherever they are in the world.

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The project has been developed by the Swiss Association for Cooperation on Food Education.
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