SWISS CULINARY NUTRITION HUB
Forming a New Sustainable Table by applying
a culinary research, nutrition, dietetics, psychology of eating and latest trends in the hospitality industry
"We create a dialogue between different groups of professionals including chefs, anthropologists, scientists, agriculture and food technologists, behavioral psychologists and clinical experts. We see food as an important medium of foreign policy and sustainable diplomacy, as well as a global language to connect and act upon. Culinary professionals, in particular, play an important role in the implementation of the knowledge as qpplying the latest evidence-based nutritional approaches and principles of neurogastronomy have been very important in getting us to understand how cooking skills can make food as medicine."
What are the main objectives ?
Culinary Arts and Health in 2030:What Skills Will be Needed ?
Scoping for Trends, Needs and Perspectives
To create a platform connecting students, innovators and key professionals advocating for better food choices and dietary patterns through cooking and bridging our vision with industry partners, scientists, primary care and international organizations. Another goal is to develop interdisciplinary projects.
To make Chefs as
Ambassadors of Change innovating the collaboration model between culinary,healthcare professionals, academics, agriculturists and social initiatives as a response to regional/global nutrition related challenges and national strategic initiative to improve a nation's health through cooking and education.
To develop an evidence based information and create learning programs integrating more nutrition education and lifestyle coaching. Moreover, to involve, mobilize and train new actors to provide them with implementation opportunities and achieve positive lifestyle changes of communities.
ARE YOU INTERESTED IN A CULINARY NUTRITION AND BECOME A CHANGE-MAKER IN YOUR COMMUNITY ?
Are you developing your own project or scoping for possibilities to move forwards ?
Are you a student or social innovator ?
Are you a chef, dietitian or an educator passionate about cooking and nutrition ?
Are you a group of students or food/healthcare professionals ?
Are you an individual interested in learning more about lifestyle medicine ?
Are you a researcher or searching for an evidence based publications or practice
Are you a patient having a question or trying to be referred to a right service ?
STAGE 1
CREATING A SPACE FOR DIALOGUE AND COLLABORATION
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Working with global networks, experts, individuals, social innovators to bridge science with communities.
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Exploring a sustainable transformation and links between home cooking, current trends in gastronomy, molecular kitchen, lifestyle medicine and gastrodiplomacy
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Collecting new evidence and data to support current and future research on nutrition and public health.
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Implementing the key aims and regional agenda.
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Supporting, participating ans assisting in key events.
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Working on the existing and new projects.
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Supporting community-minded projects and connecting them with our swiss/global networks and experts.
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Currently in development (time frame 2020-2023).
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Introducing new educational frameworks, courses and programmes for the hospitality-industry.
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Learning platform for exploring global cuisines, foods, educational recipes content and landscapes.
"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 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."
"80% of chefs have received less than 4 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.