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 Castillo, took place the presentation of the intellectual results of Fair Food for a Smart Life, a key action Erasmus+ project by the UMA that is being carried out by a consortium of 6 organizations from several European countries.
Fair Food for a Smart Life, co-funded by the European Commission, aims to contribute to improving people's well-being through a nutritional education inspired by the way our ancestors ate, based on natural products, typical of the territory, treated in a simple way and consumed in its right season. But it not only focuses on people's health, but also wants to contribute to preserving Europe's valuable culinary cultural heritage and improving the environment by promoting responsible food with low environmental impact that helps curb climate change. The target audience of FairFood is basically the youth who start consuming food outside the family to help them make good choices and flee from ultra-processed and unhealthy foods.
The project platform is now open and all its results are available at all times, without the need for identification or registration. All the contents are displayed in 5 languages: English, Spanish, French, Italian and Portuguese, at the link https://www.fairfoodproject.eu/ and through social networks. Among these results, the FairFood Toolkit training courses stand out, a set of 50 training units that deal with healthy and low-impact eating, typical and local products and varieties, traditional food preservation techniques, preparation and consumption techniques and a set of traditional recipes representative of the Mediterranean diet, intangible heritage of Humanity.
These courses are offered at two levels, aimed at the general public (basic) and at trainers and people linked to the world of nutrition, hospitality and tourism (advanced).