Founded by the Swiss Association for Cooperation on Food Education and NNEDPro Global Centre for Nutrition and Public Health, the network consists of different groups of professionals including chefs, scientists, agriculture and food technologists, behavioral psychologists and clinical experts.
The overall aim is to contribute to reducing the burden of malnutrition, inequalities and achieving better food systems in the wider Central European region through a food education. Furthermore, we aim to promote nutrition, health, human rights and food neutrality through culinary arts and gastrodiplomacy and make kitchen as a medium for information, knowledge exchange, innovation, communication and cooperation.
We also proudly represent the Global Chefs' Manifesto in Switzerland and wider regions of Central Europe, share good examples of practice and values. Our cooperations and projects (research, education and advocacy) are developed and supported by 12 regional networks across the globe."
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
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
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."