TACKLING SOLUTIONS FOR ACHIEVING A BETTER FOOD SYSTEM AND HEALTHIER LIFESTYLE CHANGES AND PIONEERING THE ELEMENTS OF CULINARY MEDICINE (IN CLINICAL/NON-CLINICAL SETTING IN SWITZERLAND, CENTRAL EUROPE AND NON-MEDITERRANEAN EUROPEAN REGION
Data Science Explained with Cooking
Making recipes a universal language and framework for chefs, scientists, food professionals, patients and communities
1. Hypothesis Tasting
2. Selection of Ingredients (Data) / Cooking Raw Data (Ingredients)
3. Flavor Engineering and Design
4. Taste and Explore / Review and Personalisation of Recipes
5. Deep Learning and Product/Model Tuning
6. Interdisciplinary Impact Pathways (Neurogastronomy, Molecular Cooking, Culinary Medicine, Gastrodiplomacy)
7. Tasty Cross-Validation and Testing
8. Art of Plating
9. Creation of Training and Educational Programms and Resources
10. Implementation of Projects and Distribution of Knowledge (World Cuisines and Food Cultures)
ENGAGEMENT THROUGH TEACHING KITCHEN MODEL
RESOURCES AND EDUCATIONAL PROGRAMS
KEY EVENTS AND KNOWLEDGE DISTRIBUTION/EXCHANGE
EXPLORING THE GLOBAL CULINARY LANDSCAPE AND TRENDS IN HEALTH GASTRONOMY
INTERNATIONAL, SWISS-BASED AND AFFILIATED ORGANIZATIONS
INTERNATIONAL KNOWLEDGE NETWORKS, CLUSTERS AND SOCIAL INNOVATORS)
LEADERS OF CULTURAL ORGANIZATIONS
SCHOOLS AND UNIVERSITIES
FOOD SUPPLY CHAIN STAKEHOLDERS AND CULINARY PROFESSIONALS
COMMUNITY AND PATIENT OUTREACH / DATA TRANSLATION AND ENGAGEMENT
COOKING UP NEW IDEAS, COLLABORATIONS, EXPLORING NEW FLAVOR NETWORKS
AND FUTURE OUTCOMES OF CULINARY NUTRITION
Our core philosophy and manifesto 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)
- Ingredients grown with respect to earth and its oceans
- Protection of biodiversity and improved animal welfare
- Investment in livelihoods
- Value natural resources and reduce waste
- Celebration of local and seasonal food
- A focus on plant-based ingredients
- Education on food safety and healthy diets
- Nutritious food that is accessible and affordable to everyone
Enabling interactions among the key collaborators and bridging science and engaging communities.
To review and existing evidence and create new critical appraisal tools for culinary and food professionals.
To make chefs as cultural ambassadors sharing good examples of practice and hospitality values.
To make better and evidence-based decisions and create new research questions.
Improvement of patients education and their lifestyle transformation through hands-on cooking education.
A cost-effective and an accessible way (also digital health concepts) to improve life skills for achieving personal, professional and family-related health outcomes.
Mantaining health and learn to use food as medicine (as a prevention and also in a response to post-pandemic).
Integration of skills to contribute to a food waste reduction and the sustainable development goals.
Transmitting evidence and culinary knowledge for key stakeholders, individuals, public and vulnerable communities through educational programs and courses.
Organization of annual events and conference on culinary nutrition in the wider Swiss and Central European area.
Government and Policy
GLOBAL COLLABORATIVE NETWORKS AND AFFILIATED PARTNERSHIPS
1. Distribution of resources for chefs and food professionals
2. Distribution of knowledge and key outputs through hospitality and tourism
3. Distribution of key outputs and frameworks through gastro/public diplomacy
4. Engagement of individuals and communities through a teaching kitchen
5. Future involvement in the iKANN 25 Knowledge Network (web: ikann.global)
6. Cultural leaders of organizations
7. Schools and universities
8. Local organizations
Jamie Oliver's Food Revolution Foundation: Ambassador's Programme / Lead regional food education campaigns
Received an Innovation Award at the Olympic Museum in Lausanne / Co-founded the
Swiss Food Academy in Geneva, Switzerland
Formed a regional interdisciplinary network of collaborators / Approached NNEDPro Global Centre for Nutrition
Launched the NNEDPro Regional Network for Switzerland and Non-Mediterranean Europe in Geneva / Developed a regional strategy
Launch and implementation of first projects / Publication of key outputs / Launch of Swiss Culinary Nutrition Platform 2030/
Foundation Certificate for Chefs/Regional Summit
2016-2018: DEVELOPMENT OF COLLABORATIONS/CONSULTING
2018-2019: APPROACH OF PARTNERS AND STAKEHOLDERS/PRE-DEVELOPMENT OF STRATEGY
2019-2020: OFFICIAL LAUNCH OF THE SWISS REGIONAL NETWORK
2020-2021: LAUNCH OF THE REGIONAL NETWORK/PILOT STAGE
- UN Food Systems Summit: Independent Dialogues and Taskforce / Chefs Manifesto Launch Switzerland (2021)
- Soft-Launch of Swiss Culinary Nutrition Platform 2030: Publication of Survey / Collaboration Programme (May 2021)
2021-2022: FIRST KEY OUTPUTS/IMPLEMENTATION OF FIRST ACTIONS AND PROJECTS/EVALUATION AND IMPROVEMENTS
- Finalisation of initial projects and implementation of agenda plan (February-May 2022)
- Organisation of a Regional Summit / Participance in the NNEDPro Annual Summit Launch of the Foundation Course for Chefs (July 2022)
- Publication of resources and key outputs (July-August 2022)
- Recipe Platform Launch (late August 2022)
- Teaching Kitchen Initiative/Mobile Teaching Kitchen: Blueprint Launch / Regional Adaptations Vision (September-October 2022)
- More details to be published after October 31st, 2022