Project Goals
FOOD4ALL aims to enhance culinary inclusivity and innovation in partner countries (France, Spain, Greece, North Macedonia, Turkey), fostering sustainable practices in the food industry and empowering culinary tourism.
Main objectives of this project are to upskill people (vet providers, students, in-company trainers, culinary professionals such as cooks, waiters etc.) in food sector and support the individuals with special dietary restrictions and preferences to participate in social life.
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Target Group
The target group for this project:
- Vet providers, vet students, in-company trainers and teachers in the food and beverage sector
- Culinary professionals such as cooks, waiters
- Academicians affiliated with nutrition and food allergy institutions, policy makers in the food industry
Partners
- FONDACIJA AGRO CENTAR ZA EDUKACIJA FACE - The Republic of North Macedonia
- INOTOMIA – Greece
- Governorship of Istanbul (ISTANBUL VALILIGI -GOI)- Turkey
- Platаforma HABITAT - Spain
Short description:
The aim of the FOOD4ALL project is to enhance the skills and knowledge of individuals in the food sector, including VET students, providers, in-company trainers, cooks, chefs, waiters. This is achieved through specialized training on special dietary requirements, with the overarching goal of contributing to food tourism, promoting inclusive social participation, raising food safety awareness, coordinating food standards activities, ensuring health protection and quality assurance, complying with EU regulations.
The FOOD4ALL project will undertake the following activities:
– Enhancing the skills of VET providers, students, in-company trainers, and culinary professionals to effectively address special dietary requirements;
– Creating comprehensive ICT-based educational resources and tools tailored for culinary training programs;
– Developing a sustainable framework for the integration and long-term impact of the project’s outcomes within the culinary education sector.
The results of the project are:
– Culinary Inclusivity Guide: Navigating Special Diets for Culinary Equality and Diversity
– Culinary Innovation Lab – Practical Application for Special Diets
– Culinary Integration Handbook – From Classroom to Kitchen
The results will aid target groups in enhancing their inclusive culinary skills, staying updated on innovative approaches to dietary requirements, and aligning with the latest EU regulations for the evolving food sector and culinary tourism.