O3 Food Toolkit content consists in a set of 10 training courses on healthy eating based on natural and nearby foods target-oriented in two levels (basic and advanced) respectively to general high schools students and to VET students from target institutions, such as universities and fine cuisine schools.

The courses have been specifically designed to draw the interest of the target groups in traditional and healthy feeding. The course’s didactics is innovative for they will be based on bite-sized learning fiches, following the micro-training methodology guidelines.

The courses have been structured in 5 modules, that the following:

- Module 1. General issues on healthy and low-impact food: for aiming the project objective of raising the awareness of the young population about the importance of proper nutrition the first module includes a basic and an advanced course on the role of the diet in a healthy lifestyle, based on the Mediterranean diet, also remarking its cultural, environmental and social implications, such as its importance for the preservation of the rural areas and the fixing of population to them.

- Module 2. Local and typical products' varieties and specialities: that includes knowledge on autochthonous seeds and breeds, and traditional and balanced farming and livestock techniques that are both healthy and respectful with the environment. These courses will show the more representative products of the countries participating in the project focusing especially on those species at risk of disappearance.

- Module 3. Traditional food preservation/conservation techniques: native products very often require specific ways to preserve them or to transform in food to be consumed. Some of these techniques are common and easy to use, such as refrigerating, salting, or spicing, but other require a more complex training, such as confit or fermentation. Cheeses made from native breed milk, jams and preserved vegetables, typical sausages and cold meats are well-known examples of this honest way of using nature’s gifts that generations have developed and used for centuries.

- Module 4. Food elaboration/consumption techniques: frequently, food needs a preparation or a specific way to be presented and consumed: oysters must be opened, serrano jam must be correctly sliced, tomatoes must be kept in a warm place and almost all the products must been cooked in a specific way. Most of these techniques -steaming, braising, baking, poaching, reducing, etc., are unknown for several people that are accommodated to consume only ready-to-eat products.

- Module 5. Traditional, local and heritage related recipes: cooking is an art, but a great amount of the most valuable knowledge on cooking is owned by ordinary people, particularly old women in rural areas, that preserve a great legacy of recipes, mostly all based on native products from the territory, collected and consumed in its right time. This module aims to preserve and disseminate some of this wise knowledge displaying representative recipes of the territories and regions participating in the FairFood project.

All the modules will include information on food risk management, considering concerns such as integrated and eco / bio agriculture, allergies issues, responsible consumption, etc., for increase the awareness on the risks of industrial food. Formerly, there were not so many intolerances or allergies because people used to eat healthier, less processed and proper native foods. For this reason, the information about natural products and ways of food treatment that are more secure, both for avoiding health problems and being more environmentally sustainable, will be also mainstreamed in the 5 training modules.

The Food Toolkit contents will be developed in two levels (basic and advanced), for its adequacy to target-audience needs by adjusting the contents to their knowledge and experience.

Coming soon!!