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BRINGING A NEW VOICE IN THE SWISS  CULINARY LANDSCAPE 
PART OF 12 INTERNATIONAL KNOWLEDGE NETWORKS

MAIN OBJECTIVES:
1. TO APPLY A DESIGN - FROM GASTRONOMY TO HEALTH AND BETTER FOOD SYSTEMS
2. TO REVIEW AND APPRAISE EXISTING EVIDENCE ON CULINARY AND NUTRITION
3. TO DEVELOP NEW EVIDENCE AND CONTRIBUT MAKING BETTER DECISIONS
4. TO TRAIN KEY STAKEHOLDERS AND CREATE LEARNING RESOURCES
5. TO EXPLAIN KEY FINDINGS THROUGH COOKING
6. TO CREATE NEW RESEARCH QUESTIONS



 



DEVELOPING INTERNATIONAL, CROSS-NETWORK AND REGIONAL COOPERATIONS AND APPLYING REGIONAL KEY AIMS IN THE FOLLOWING FOCUS AREAS: 

HEALTH GASTRONOMY AND
PUBLIC CATERING
CULINARY DIPLOMACY
GASTRODIPLOMACY
NUTRITION  IN TOURISM
CULINARY SKILLS FOR 
VULNERABLE
COMMUNITIES
CULINARY AS
A SOCIAL PRESCRIPTION FOR
SPECIFIC HEALTH CONDITIONS
CHILDHOOD OBESITY
PREVENTION
EDUCATION FOR CHEFS,
FOOD PROFESSIONALS AND
MEDICAL STUDENTS 

TACKLING SOLUTIONS FOR ACHIEVING A BETTER FOOD SYSTEM AND HEALTHIER LIFESTYLE CHANGES AND PIONEERING THE ELEMENTS OF CULINARY MEDICINE IN SWITZERLAND AND CENTRAL EUROPE

People of all age groups, regions and countries are affected by malnutrition (in its all forms) and non-communicable diseases.
We believe that positive changes of healthier behaviors can be achieved through cooking education as a supporting social tool in terms of therapy and prevention.

1.

We aim to support the global initiative of the Food and Agriculture Organization to involve chefs as agents of change and translate the latest culinary and nutrition research into training programs. Our vision is to create a cross-cantonal learning environment for culinary and food-related professionals and provide them real project collaborative opportunities. 

3.

The rise of more involved cooking projects suggests that consumers are feeling more confident about their ability in their home kitchen. We are keen to inspire people who would love to learn how to cook and how can food be used as medicine. Moreover, one of the major objectives was to innovate and bridge a collaboration between chefs and global nutrition organization

2.

Our goal is to develop an evidence-based Teaching Kitchen Model with a strong focus on culinary science in a non-clinical/clinical setting and apply this concept to our all global networks. A long-term vision is to train future actors skills to incorporate the basic principles of neurogastronomy, art and personalized nutrition through industry-oriented and community outreach programs.  

4.

Beef Steak

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.  Analysing and Filtering Big Food Data and Existing Datasets
7.  Tasty Cross-Validation and Testing
8.  Art of Plating
9.  Training, Education and Special Skills
10. Kitchen as an API Endpoint (Future App) and Distribution of Results

Integrating new  critical appraisal tools for reviewing, examining the outcome of existing scientific information on health gastronomy and culinary nutrition, creating  new space for conversation and development of new evidence.

OUTREACH AND PROJECT DELIVERY MODEL

ORGANIZATIONS, INTERNATIONAL NETWORKS, CLUSTERS AND SOCIAL INNOVATORS) 
EDUCATIONAL AND RESEARCH INSTITUTIONS
FOOD SUPPLY CHAIN STAKEHOLDERS AND CULINARY PROFESSIONALS
STUDENTS

 

COMMUNITIES / FAMILIES/ PATIENTS / INDIVIDUALS


COOKING UP NEW IDEAS, COLLABORATIONS, EXPLORING NEW FLAVOR NETWORKS
AND FUTURE OUTCOMES OF CULINARY NUTRITION

Life skills

KNOWLEDGE DISTRIBUTION AND OUTCOMES

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.

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Chefs

GLOBAL 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) 

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.