SWISS THINK-TANK FOR COOPERATION ON
NUTRITION EDUCATION

An information hub and a social enterprise exploring different culinary landscapes, cultures and nutrition science implementing educational solutions on a community, regional and global level

We want students, food professionals, chefs, academics, experts and organizations to combine their knowledge and area of expertise to hack solutions to develop concepts for digital (and offline) food education to help translate the nutrition knowledge and know-how by engaging, educating and empowering their communities

We share values and support the joint initiative between FAO and UNESCO on food and culture, involving
Chefs as Agents of Change that presents the opportunity for joint advocacy work on the importance of culture and heritage in achieving healthy diets and sustainable agriculture.

 

Special Approach of the Joint-Collaboration and Main Objectives:
Linking food, culture, culinary arts and nutrition
Studying the relationships between home-cooking, commercial cookery and scientific gastronomy
Promoting culinary nutrition in the clinical/non-clinical settings
Primary focusing on implementation of nutrition education for culinary professionals
Sharing the culinary knowledge and evidence with health/interdisciplinary experts
Using a kitchen environment for learning and teaching interactions aligned with academic standards
Seeing hospitality as an important platform of food diplomacy and translation of knowledge about nutrition

Target Groups:
Chefs, Hospitality Workforce, Healthcare Experts, Students, Educators, Agriculturists and Communities


Examples of activities, projects and initiatives we are currently working on:
Provoding consulting services on sustainable concepts in gastronomy and food education
Creating a cooperation concept to expand the major pillars of culinary and food diplomacy
Building on existing efforts to contribute to innovation of the hospitality/health ecosystem
Development of a foundation structure for collecting new evidence and performing gap research
Distribution of knowledge through key Events
Development and of a platform for communication, collaboration and knowledge exchange
Creation of culinary sessions, courses and programs
Launch of  a Global Advisory Program (preliminary planned for November 2020)
Working on an accredited certification program in line with academic standards
Cooperation on an International Knowledge Application Network for Implementation of Knowledge
Working on a Knowledge-To-Action Framework integrating nutrition education and culinary knowledge in a public-private collaboration
 

Special Approach of the 5th Regional Key Aim and its Main Objectives:
Studying the relationships between hospitality, nutrition and gastrodiplomacy
Promoting and delivering culinary nutrition education in clinical/non-clinical settings for different stakeholders/audiences
Primary focusing on implementation of nutrition education for culinary professionals
Sharing the culinary knowledge and evidence with health/interdisciplinary experts
Using a kitchen environment for learning and teaching interactions aligned with academic standards
Seeing hospitality as an important platform of food diplomacy and translation of knowledge about nutrition

Focus Areas:
Hospitality, Scientific Gastronomy, Culinary Nutrition, Selected Sustainable Goals and Food Diplomacy

Target Groups: Who our Key Stakeholders are
Chefs, Hospitality Professionals and Facilities, Healthcare Experts, Diplomats, Students, Educators, Agriculturists and Organizations

Examples of activities, projects and initiatives we currently work on:
Provoding consulting services on sustainable concepts in gastronomy and food education
Creating a cooperation concept to expand the existing culinary and food diplomacy landscape
Building on existing efforts to contribute to innovation of the hospitality/health ecosystem
Development of a foundation structure for collecting new evidence and performing gap research
Distribution of knowledge through key Events
Development and of a platform for communication, collaboration and knowledge exchange
Creation of culinary sessions, courses and programs
Launch of  a Global Advisory Program (preliminary planned for November 2020)
Working on an accredited certification program in line with academic standards
Cooperation on an International Knowledge Application Network for Implementation of Knowledge
Working on a Knowledge-To-Action Framework integrating nutrition education and culinary knowledge in a public-private collaboration

Discover the potential ways and opportunities to collaborate with us:
 Share and idea or whatever you might find helpful and get a free consulting/mentoring session
Organize/co-organize an event
Develop/co-develop a learning program, study major or course focused on food/nutrition education

Distribute/share a knowledge through participation at key events, conferences and summits

Help to advocate important topics and hack challenges
Apply for a study or training programs provided by us and our partners
Network with key experts and global networks
Become an implementation partner for the Global Knowledge Application Network 
Become a member of the Swiss Regional Network, join a dialogue and explore further opportunities and benefits
Introduce your project and get connected with a project development team and/or panel of advisors

 

AWARENESS - RESEARCH - EDUCATION AND TRAINING - KNOWLEDGE IMPLEMENTATION
 

"FOOD DIPLOMACY IS THE ART OF USING FOOD, CUISINE AND KNOWLEDGE TO CREATE CROSS-CULTURAL UNDERSTANDING."

PART OF THE NNEDPro SWISS REGIONAL NETWORK
WWW.NNEDPRO.CO.UK/SWITZERLAND

An award-winning interdisciplinary think-tank, building upon over a decade of nutrition education, research and innovation over 6 continents.

REGIONAL KEY AIMS:

1.)  Strengthen the Swiss Nutrition workforce through education and training opportunities
2.)  Enable positive interactions between the Nutrition workforce and other health professionals
3.)  Pilot the NNEdPro Mobile teaching Kitchen Project in slums/underserved and developing areas
4.)  Organise an Annual Regional Meeting to share and showcase examples of good practice
5.)  Develop Nutrition Training to complement existing skills to the wider hospitality workforce (described in more details below)
 

Special Approach of the 5th Regional Key Aim and its Main Objectives:

We see hospitality as a new area of collaboration and innovation between gastronomy and health studying the bilateral outcomes and developing solutions on culinary nutrition

Using kitchen environment for learning , research and collaborative interactions aligned with academic standards

Nutrition and culinary arts, which have two seemingly separate identities, are now needed as one entity working together for a common cause to engage public and translate nutrition knowledge to communities

Cooking education is an efficient way to feel, taste and control what nutrition is about and make healthier, more sustainable choices

WWe implement new evidence, knowledge and programs to the International Knowledge Network. The I-KANN-25  is an open access online portal of published evidence in nutrition, encompassing evidence syntheses, raw data and meta data, evidence-based guidelines and e-learning for workforce capacity development. It will support high quality, scalable nutrition education to achieve sustained impact in global healthcare systems

We believe that this model to train and educate hospitality-related community leaders and culinary professionals can accelerate the multiple impact on malnutrition transformation, hospitality landscapes and healthier communities/consumers

__________________________________________________

Strategic Approach:
Creating Strategic Collaborations, Learning Resources/Training Programs, Space for Collaboration, Knowledge Network and Key Events

Important Topics Challenges Forming a New Sustainable Table
Home Cooking Skills, Social Marketing/Mobilisation, Understanding the Principles of Culinary Nutrition, Food Inspection and Self-Control Techniques, Digital Health and Information Filtering,  Occupational Wellbeing,  Affordability and Accessibility, The Art of Cultural Adaptations and Creation of (Online/Offline) Synergies on a Community Level

Focus and Impact Areas:
Food Education in Hospitality, Home Cooking, Scientific Gastronomy, Culinary Nutrition, Gastrodiplomacy and Zero Food Waste (SDG)

Target Groups: Creating Solutions for Individuals, Experts and Organizations
Chefs, Wider Hospitality (Non-Culinary/Farm-To-Fork related) Professionals, Gastro Diplomats, Healthcare Experts and Educators, Students

Upcoming Agenda and Plans (The Annual Plan for 2021 to be announced by December 10, 2020)
To pilot/launh the NNEDPro Mobile Teaching Kitchen Initiative in Switzerland
To develop an educational programme designed for chefs and the wider hospitality network (part of the iKANN 2025)
To create a research strategy to collect new data and evidence on culinary and gastronomical sciences
To upload short courses on culinary nutrition via one of the biggest video platforms for hospitality training (more information soon)
To organize a key event (most likely to be delivered online) in 2021
To update previous projects and collaborations and transform them into a digital mode
To launch a new knowledge platform combining knowledge from three key areas: hospitality, culinary nutrition and gastrodiplomacy (2023)

Discover the potential ways and opportunities to collaborate:
 Share and idea or whatever you might find helpful and get a free consulting/mentoring session
Organize/co-organize an event
Develop/co-develop a learning program, study major or course focused on food/nutrition education

Distribute/share a knowledge through participation at key events, conferences and summits

Help to advocate important topics and hack challenges
Apply for a study or training programs provided by us and our partners
Network with key experts and global networks
Become an implementation partner for the Global Knowledge Application Network 
Become a member of the Swiss Regional Network, join a dialogue and explore further opportunities and benefits
Introduce your project and get connected with a project development team and/or panel of advisors

 

AWARENESS - CONSULTING - RESEARCH - EDUCATION /TRAINING - KNOWLEDGE IMPLEMENTATION
 

THE SCIENCE OF COOKING AND NUTRITION AS AN INTERSECTION BETWEEN 
LIFE SKILLS, SOCIAL VALUES, GASTRODIPLOMACY, KNOWLEDGE AND HEALTH

CHEFS AS AGENTS OF CHANGE

INTANGIBLE HERITAGE
LOCAL/GLOBAL INITIATIVES
 

The  Multidisciplinary Kitchen Environment is seen as a potential new venue for foreign policy and space for chefs, artists, researchers, nutritionists, educators, diplomats and families
 

10-POINT STRATEGY, GOALS AND OUTCOMES
INITIATIVE TO MOBILIZE AND TRAIN NEW NON-STATE ACTORS AND WIDEN THE HOSPITALITY LANDSCAPE TO IMPLEMENT ACTIONS ACROSS EXISTING AND FUTURE FRAMEWORKS OF ENGAGEMENT

1. Collaborating with key Swiss-based and global organizations.

2. Innovating the hospitality ecosystem.

3. Exploring culinary diplomacy and its implementation to public health

4. Developing and supporting educational projects

5. Implementing nutrition education to the wider hospitality workforce and networks through a teaching kitchen educational framework

6. Supporting  the sustainable agenda 2030

7. Distributing knowledge through key events

8. Promoting and participating in the summer school / annual international summit

9. Translating knowledge to communities

10. Sharing good examples of practice

READ OUR BLOG.

"Chefs are expected to become agents for sustainable future and lifestyle medicine."

"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."

"Only 9% of more then 450 respondents were able to define what food education is."

"Cooking programs may positively influence cfood-related preferences, attitudes, and behaviors.

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

"80% of chefs have received less than 4 hours of nutrition education during their studies."

PART OF DEVELOPMENT OF
THE GLOBAL KNOWLEDGE APPLICATION NETWORK 2025

Jaroslav Guzanic

​

The Project Founder