The project aims to develop a course on the Mediterranean diet approach applicable in Luxembourg, Italy, and Spain, using regional and seasonal food ingredients from each country. This professional training course promotes the role of the Culinary Technician as a catalyst for positive change in their communities, focusing on promoting the Mediterranean diet (MD) as a guiding principle for healthier, more sustainable, and culturally rich food systems.
The General Objectives:
- Develop and adapt a course on the Mediterranean diet that uses local and seasonal ingredients.
- Review traditional recipes to align them with this approach, using local products.
- Train culinary technicians to lead efforts to transform food environments and improve community well-being.
- Use recipes that transform already prepared foods into fresh, nutritious, and delicious dishes.
- Raise awareness about the health benefits of the Mediterranean diet and its positive impact on preventing diet-related health issues.
- Promote sustainable sourcing practices, food production, and culinary practices that support environmental conservation efforts.
- Adapt the Mediterranean diet approach to a Nordic context, recognizing that the Mediterranean diet includes not only dietary choices but also a set of behaviors and adjustments that promote a healthy lifestyle.
Main Outcomes:
- Provide high-quality education and skill development opportunities aligned with industry needs.
- Prepare apprentices for successful careers in the field of the Mediterranean diet, sustainability, and healthy cooking.
- Create a channel for communication and knowledge exchange about the Mediterranean Diet between Mediterranean countries (Spain and Italy) and Nordic countries (Luxembourg).
- Symbolize an openness to experiences that will have a positive impact on the population’s health.
Our partners:
- École d’Hôtellerie et de Tourisme du Luxembourg
- Istituto Religioso di Formazione e Istruzione Professionale
- ASOCIACION VILLAFUENTE PARA EL DESARROLLO RURAL