SWISS CULINARY NUTRITION HUB

A TEACHING KITCHEN INITIATIVE
A CONSULTING AND COLLABORATIVE NETWORK
CONNECTING NUTRITION EDUCATION PROFESSIONALS

 

WHAT ARE THE CHALLENGES ?
1.)  Lack of progress means unacceptable levels of malnutrition persist. Worldwide, 149.2 million children under 5 years of age are stunted, 45.4 million are     wasted and 38.9 million are overweight. Over 40% of all men and women (2.2 billion people) are now overweight or obese (Global Nutrition Report 2021)

2.)  Generally, there is a lack of nutrition education in culinary, hotel and gastronomic schools. 

3.)  A global need to create more collaboration models between trained chefs and nutritionists has been on a rise. 

4.)  There are a lot of people who cannot cook. Cooking is not only an important life skill, but also an efficient tool to achieve better food systems, make healthier choices and reduce the double burden of malnutrition and non-communicable diseases.  

5.)   Our aim to identify regional challenges and implement more cooking education to help reduce malnutrition in all its forms and improve regional/global food systems2.)  Our initiative builds on existing efforts to expand an evidence-based Teaching Kitchen model for culinary professionals.3.)  Our goal is to make cooking more accessible to all, promote new findings and fill up potential knowledge gaps for communities and professionals

MAIN MISSION: ACHIEVING PUBLIC HEALTH IMPACT THROUGH CULINARY SKILLS
1.)   Our aim to identify regional challenges and implement more cooking education to help reduce malnutrition in all its forms and improve regional/global food systems
2.)  Our initiative builds on existing efforts to expand an evidence-based Teaching Kitchen model for culinary professionals.
3.)  Our goal is to make cooking more accessible to all, promote new findings and fill up potential knowledge gaps for communities and professionals

PROJECT PARTS AND STRATEGIC APPROACH
Multidisciplinary and Evidence-Based Teaching Kitchen 
1.)   Regional Network launched in 2020 (part of 13 international networks across the globe) 
2.)  Collaboration Hub (Consulting Services/Research/Development of Educational Projects) launched in 2022
3.)  Academy Model (launch planned between in 2024)
4.)  Cooking as a Social Prescription Activity for Patients, Interdisciplinary Professionals, Social Innovators and Individuals  
5.)  International Teaching Kitchen Conference (2024-2025)

DEVELOPMENT PATHWAYS AND PLANNED ACTIONS 2017-2025
1.)    Formation of an International Network, based in Lucerne/Geneva, Switzerland and Consortium Foundation (2017-2019) 
2.)   Co-leadership of the regional network, cross-network communication and cooperation (Active Regional Network since 2020) 
3.)   UN Food Systems Summit Engagement and organization of Independent Dialogues / Launch of Collaboration Platform (2021)
4.)   Launch of interdisciplinary consulting services, initial collaboration program, research and project development (Digital Impact Hub launched in 2022)
5.)   Social enterprise model integration and launch of Teaching Kitchen Educational Intervention Program Launch  (2023)
6.)   Training, education and knowledge events (future Institute/Academy Model - to be launched in 2024) 

TOPICS OF INTEREST
- Sustainable Food Systems and Farm to Table Cycle
- Health and Social Gastronomy
- Culture of Food and Gastro-Diplomacy
- Culinary Medicine and related areas (neurogastronomy, molecular cooking) 
- Cooking as a Social Prescription Activity
- World Cuisines and their Impacts on Human and Planetary Health
- The New Central European Cuisine 
- Nutrition and Human Rights

CROSS-CUTTING NETWORK OPERATIONS
- Connecting professionals, different stakeholders and creating networking opportunities regionally and globally
- Creating new and existing positive collaborative interactions within the regional network
- Development of own projects and initiatives
- Organization of conferences, roundtable  and scientific meetings, catering and hospitality events
- Delivery of education and information sessions
- Cooperation on cross-network projects, advocacy campaigns, surveys and other activities
- Providing consulting services

OUR CULINARY PHILOSOPHY AND GLOBAL CHEFS' MANIFESTO 

Chefs bridge the gap between the farm and the fork – transforming raw ingredients into delicious, nutritious meals. In doing so, they influence what we grow, what we put on our plates and how we think and talk about food. We think chefs can be powerful advocates for a better food future – inspiring people to make changes in their kitchens, act as agents of nutrition, community leaders and empower them to call on governments and companies to also play their part (Chefs as Agents of Change, FAO, 2015)

Our priorities are:
1.)     Most importantly, to listen to people and guests, collect their questions/concerns and provide them with and evidence-based feedback  
2.)    To identify food and nutrition-related regional challenges and cuisines, analyse them, find solutions and explore implementation opportunities
3.)    To study regional and global cuisines, review and test recipes applying/using different critical appraisal tools 
4.)    To incorporate latest culinary trends and scientific knowledge and translate it to different key groups, communities and households 
5.)    To facilitate the movement/action steps for change through the following action areas (co-developed by +900 chefs with a support of SDG2 Advocacy Hub)

            1.  Ingredients grown with respect for the earth & its oceans
           2.  Protection of biodiversity & improved animal welfare

           3.  Investment in livelihoods

           4.  Value natural resources & reduce waste

           5.  Celebration of local & seasonal food 

           6.  A focus on plant-based ingredients 

           7.  Education on food safety & healthy diets

           8. Nutritious food that is accessible & affordable for all 

INTERDISCIPLINARY INTEGRATION OF CULINARY NUTRITION
1.)    To apply more scientific knowledge about cooking and nutrition among culinary professionals. 
2.)   To support the work and create links between dietitians/nutritionists and food and beverage professionals.
3.)   To engage patients and communities and improve their health through culinary skills. 
4.)   To collect new information, facts and data about global cuisines and cultures and create new culinary nutrition frameworks. 
5.)    To contribute to global initiatives to reduce and prevent a food waste and achieve better food systems.
 

ENTRY POINTS  
Action 1:    Analysis of regional needs and challenges and review of existing examples of practice.
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:   Creation and launch of a collaboration program/incubator. 
Action 7:   Organization of annual events and key meetings.
Action 8:   Develop a knowledge-exchange model with international and regional organizations.
Action 9:   Translation of key evidence and engagement of target groups through a Teaching Kitchen concept.
Action 10: Transformation of existing and future projects into digital health innovations and concepts.

EXAMPLES OF PRACTICE AND INITIAL BRIEF EVALUATION OF THE IMPACT 2016-2022
Applied Culinary Philosophy and Knowledge:
- 12 big regional/international food events with + of 1,000 guests and per day / overall +46 000 of guests and 63 000 portions of food

- 35 mid-size events with an average of 75 guests per each one / overall +2 450 guests and +6 300 portions of food
- Cooking for and interacting with +1 100 guest per month and preparing +2 700 portions of food
- Other projects and statistics to be added gradually

Key Targets and Areas of Implementation of Food and Nutrition Education:
- Catering documents: Service Standards/Meals, Menus and Dietary Requirements/Waste Minimisation and Recycling/Nutrition Specifications/Other
- Staff/In-House Training 
- Guest experience, communication and feedback materials for training employees, guest and partners
- Post-event reflections and analysis, new suggestions, improvements and incorporation of more nutrition education, minimisation of risks

Major Impacts Evaluated:
1. Support of food systems and environmental impact
2. Work efficiency, education of hospitality and culinary professionals, cooks and service staff
3. Improved processing of ingredients, cooking techniques (for example, food bioactives) and innovation of new plant-based options
 

-Reduction of energy costs up to 60%
-Reduction water consumption up to 20%
-Reduce waste management costs up to 30%
-Better and more sustainable food and ingredients choices up to 40%
-Improved overall satisfaction of guests, customers and partners to 63%

New arising opportunities and space for expansion of nutrition education within the hospitality/public health sector: 
- Public and gastro-diplomacy (communication strategy, people-to-people cooking sessions, promotion of healthy diets)
- Incorporation of nutrition education in the hospitality publications
- New ideas to integrate nutrition-related survey questions to improve a general guest experience and collect new data from customers
- Development of new courses and programs for hospitality professionals
- To engage hotel and restaurant guests to take part in cooking classes to learn more about the nutrition aspects of restaurant/home menus
- To launch new Teaching Kitchens as a collaborative/learning environment to test new menus and achieve better health outcomes of guests
- To continuously develop new cooperations with nutrition, health organizations, schools and universities
- To organize new knowledge events and co-develop new and existing hospitality events, conferences and summits 
- To develop global guidelines on specific topics/actions and translate culinary philosophies (manifesto) to different groups to facilitate the movement