GOALS

The main goals of the project are:

To improve the skills of staff members and volunteers of youth organizations in designing and preparing balanced and inclusive menus for groups (with valuable vegetarian, vegan, halal, gluten-free and lactose-free alternatives).
In this way to raise the efficiency of the youth exchanges, trainings, camps, events and other kinds of activities that require to feed the participants.

Acquire and disseminate knowledge related to food, nutrition, cooking for groups, food production, food market and job opportunities related to food and cooking.

These 2 points can enable the organizations involved in the training to count on their own staff members for the preparation of the meals during their own programs. This can allow them to have the product they need to feed their participants and youth workers in a way that they function properly; to save money and allocate the economic resources designated to cooking within the organization’s staff, supporting their personal income or/and rewarding the voluntary work done within the organizations.

Acquire new tools in the frame of non-formal education that uses cooking, food and nutrition and that enable the youth workers to be more efficient in supporting the young people they are working within:

Rising soft skills and attitudes needed to enter the labour market or to improve their job occupation
Increasing their intercultural sensitivity, their ability to live in harmony in contact with cultural difference
Embracing a healthier life style.

WORKING METHODS

The working methods used are mainly in the field of non-formal education and experiential learning, the aim is to use food as a goal and also as a tool. We use cooking, educational games, reflection groups, brainstorming and sharing techniques, simulations, teambuilding activities, icebreakers, meetings with experts, workshops, presentations, video presentations and media.

Participants are going to work all together as a group, in small groups and individually; they are going to learn by doing and by their involvement in the activities, which allows each of them to take further steps starting from their current position, independently form the differences present in the group.

FIELD TRIPS

Field trips have an important role in our TC as we put emphasis on getting in contact with success stories, in order to encourage youth in actively pursuing their creative and innovative plans in the working field.

Participants have an opportunity to acquire new skills regarding food such as local production and its value and high-quality food and its industry. Moreover, experience a different environment can bring new perspectives, interacting with the local Italian citizens and learning their cultural approach to the subject. This can work as motivation and powerful inspiration for their future projects and to the future projects of the young people they work with.

FOOD AND COOKING

These approaches are combined with food. Through the experience of Associazione Vagamondo as organizer and host of several residential learning courses throughout the years and the one brought by the partners, we understood that cooking can serve as a learning and reflection tool. Participants focus on cooking and develop their own communication, cooperation, leadership and other soft skills while using the kitchen as a playground.

As for cooking, its power comes from the fact that it is a universal and simple activity, mostly involving cooperation and communication and offering tangible and instant results.

TOPICS

During the training we will focus on the following topics:

Foods nutritional properties
Body needs and nutrition
Vegetarian and vegan food
Food, cultures and religions
Practical cooking
Food bloggers
Food marketing
Successful food business
Food allergies and intolerances
Fast and slow food
Food and sustainability
Seasonal food
Different types of diets
Cooking for groups
Km 0 VS import
Preservatives and herbicides
Growing vegetables and fruit
Feed disorders and diseases
Mindful eating
Meeting local food producers
Cooking regulations in EU countries
Tailored menus designing
Benefits of Yoga practice