News

PRESENTATION OF FAIRFOOD TRAINING COURSES AT THE FESTIVAL ‘UMA SALUDABLE’

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 held by the coordinator of the project, Ana María...

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2nd episode of Program “Educação à Escuta”

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” (more or less the idea of “Education is everywhere...

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Visit to BeiraLacte

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 varieties of cheese - from fresh to cured products ...

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Recording videos with ACPP

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, assisted by a very attentive group of students. The sh...

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Video recording at Escola Profissional do Fundão

Professor Lídia Figueira and a group of students from the Cooking and Pastry Vocational Course exemplified various food conservation and preservation techniques for Module 3 of FairFood. The shooting, which took place at Escola Profissional do Fundão, was followed by a delicious meal prepared with local products. The contents resulting from this...

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FairFood visits Padaria Dias in Fundão

Following the steps of his father, José Dias has already conquered more than 100 awards for the bread he and hist staff prepare each day. One of the most prestigious experts is slow-fermented bread, a founding member of the Richemont Club, and several times winner of The Best Bread of Portugal, José has affectionately nicknamed his mother-dough afte...

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Papo à Mesa live session: The Mediterranean diet - much more than what we eat

The Mediterranean Diet - much more than what we eat. This was the topic of the first session of Papo à Mesa dedicated to the Mediterranean Diet, sponsored by the Brazilian/French consulting firm Verakis, in partnership with the Fair Food for a Smart Life project. Electing the Algarve as the most representative region of this food pattern in Portug...

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FairFood visits Carob World

FairFood visited Carob World www.carobworld.com, a Portuguese company located in the Algarve, dedicated to one of the oldest and most representative food products of the Mediterranean region: the carob. Combining an ancient heritage with new ways of working this nutritionally rich legume-family pod, Carob World’s products provide a remarkable sens...

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In Loco Association - a Mediterranean Diet ambassador

The In Loco Association - Think Global, Act Local - intends to promote and disseminate the local heritage, acting as a facilitator in the transfer of knowledge. The Mediterranean Diet and its values are one of In Loco's main focuses. O Prato Certo (The Right Dish) is a project that aims to empower people at risk of malnutrition. This is one of F...

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Local producers teach how to eat correctly

The local producer Paulo Belchior sells his biological food products at a local market in the Algarve and explained to FairFood what are the requirements to produce well, respecting the environment and our health....

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