There is wide evidence that a correct diet is a source of health and longevity, although socioeconomic changes have led many people to eat poorly with serious risks and long-term costs. Hence, the convenience of returning to traditional food, simpler and healthier, but in danger of being lost due to the change in nutritional habits fostered by globalisation, is paramount.
Online platform for knowledge and training on traditional healthy food, available in 5 languages.
Repository of ancestral knowledge about native foods, crops, techniques of treatment and conservation.
Set of 10 courses at two levels (basic and advanced) on healthy eating based on natural and nearby foods.
Development of mainstreaming guidelines to promote the uptake of project results and products.
PRESENTATION OF FAIRFOOD TRAINING COURSES AT THE FESTIVAL ‘UMA SALUDABLE’
Malaga, May 5, 2022
On May 4, within the framework of activities of the Festival ‘Healthy UMA organized’ by the Vice-Rectorate for Equality, Diversity and Social Action of the University of Malaga, in a virtual training session...
We have the pleasure to inform that, through the Research Unit CIDTFF of the University of Aveiro and the Bertrand Group, we have the opportunity to, once again, disseminate the Mediterranean Diet (FairFood included).
In fact, this is the 2nd episode of a monthly Program called “Educação à Escuta” ...
The family-run company BeiraLacte, located in the cheese demarcated region of Castelo Branco (Beira Baixa), is an example of good practices in the production of cheese with PDO label - Protected Designation of Origin.
By complying with a rigorous selection of cow, goat and sheep milk, the several v...
The University of Aveiro and Fairfood’s associated partner ACPP (Association of Professional Cooks of Portugal) recorded 5 pieces of video content for Module 3: Preservation and Conservation Techniques.
The Executive Chef Ricardo Mourão was the star exemplifying the several cooking techniques, assis...
