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.) Conducting a long-term review of regional needs incorporating all forms of nutrition and empowering communities.
5.) Creating resources for chefs, food professionals and future leaders (FAO - Chefs as Agents of Change)
6.) Adapting cooking as a social prescribing tool - food as medicine concepts through an evidence-based Teaching Kitchen concept.   
7.) Re-exploring a new sustainable, healthier and economic diet for all. 

OUTREACH AND PROJECT DELIVERY MODEL
Level 1: Organizations and Social Initiatives
Level 2: Research and Educational Institutions
Level 3: Food Chain Supply
Level 4: Students
Level 5: Public Engagement and Communities
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LATEST NEWS AND BLOGS

"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."

"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.

JOIN THE GLOBAL FOOD MOVEMENT AND

The project has been developed by the Swiss Association for Cooperation on Nutrition Education. @Copyright 2021 - All rights reserved.