TEACHING KITCHEN FRAMEWORK – MORE THAN COOKING
...a learning environment for different audiences, areas and goals for public health outcomes and sustainability.
...a research platform (e.g, a molecular gastronomy and its relation to nutrition).
...a primary workspace for implementing nutrition education and knowledge in non-clinical/clinical setting.
FOOD EDUCATION THROUGH CULINARY ARTS: OVERALL MISSION AND TARGET GROUPS
Applying Innovative And Experiental Solutions In Response To The Global Challenges And Also Post-Covid-19 Development.
Understanding All Areas Of Hospitality And Health Ecosystem And Their Cross-Field Sectors.
The Philosophy Is To Use Kitchens As Movers Across Business, Health, Education, Agricultural And Community Level.
Providing Customazible Continuing Educational Opportunities And Training.
Key collaborators: chefs - healthcare and agricultural specialists - teachers and educators
Target groups: communities - individuals, elderly people, parents, children, people in need, refugees, patients, athletes, etc.
Interactive content and sharing good examples of practice /incubation programme / accelarator / development of collaborations
USING KITCHEN AS AN EDUCATIONAL PLATFORM FOR DIFFERENT AUDIENCES AND KEY GROUPS
Enabling interactions among the key collaborators and bridging science and communities.
Improvement of patients education and their lifestyle transformation.
Cost-effective way to improve life skills gain knowledge for personal, professional and family-related health outcomes.
Transmitting inspiration and knowledge for key groups to make healthier food choices (home cooking, work, school, outdoor dining).
Mantaining health and learn to use food as medicine (as prevention in response to covid-19).
Integration of skills to contribute to a sustainable living and development goals.