“Slow food – long life: lost traditions back to kitchen” is Erasmus+ Programme strategic partnership project of five partners' organisations from Poland, Estonia, Italy France and Slovakia. Coordinator of the project is EUROPEA Polska. Educators - teachers, tutors, mentors, staff members of organisations involved in lifelong learning in partners' institutions - will be main target group. The final beneficiaries are adult learners, including people with fewer opportunities (unemployed at any age, women 50+, low-educated people, migrants, refugees, national minorities). More than 200 people will be involved directly and more than 1000 directly and indirectly during dissemination activities on organisational, local, national and international levels. The general objectives of this project are relevant to Erasmus+ Programme objectives: improve and expand the range of high-quality learning opportunities tailored to the individual needs of adults with low skills or qualifications; expanding and developing the competence of educators, especially in the field of effective teaching of low-skill adults. The specific objectives of the project are: *to share best practices among project partners about adult education and particularly in the slow food cooking process, *to collect lost recepies and create videos and photos of cooking traditions for Cooking book; *to develop EU network for teaching and learning cooking traditions and slow food methods, *to support social and educational value of European cultural heritage. Partners plan to increase capacity to operate at transnational level, share ideas of different cultures, practices methods based on old lost traditions. Project has focus also on intercultural and intergenerational dialogue and because of that partners will involve to the project participants with different cultural and social backgrounds in different ages. The synergy of adult education providers from different geographical regions will bring to this project diversity of non-formal education methods which can be transfered to formal education about gastronomy and nutrition. The best practices of teaching and cooking will be used. Partners will use learning by doing method as one of the main. Intercultural dimention of target groups will be taken into account. Project activities will include: • transnational meeting for exchange of best practices; • local meetings and activities; • international training course; • collecting learning materials for Cooking book production; • monitoring and evaluation process; • dissemination and multiplication of the project results. This project will strengthen dignity of European cultures and traditional food. Participants will gain competences and practical experiences in slow food cooking. They will improve ICT skills and communication skills, English language and basic mathematic skills. Staff members of the partners' organisations will improve methodology during the project. Organisations will develop and improve the management capacity and will use it in future. They will become more aware of possibilities for sharing best practices across the Europe. Competences of all involved to the project and Cooking book will finally have the potential longer term benefits. Promotion of slow food, healthy lifestyle and old traditions will bring added values to this project. Partners will use European Year of Cultural Heritage 2018 to promote importance of culture and traditions in our lifes and particularly culture of food and slow eating.
The Erasmus+ strategic partnership project "Slow food - long life: lost traditions come to the kitchen" was implemented in a partnership of five organizations from Poland, Estonia, Italy, France and Slovakia. The project was coordinated by SERiL EUROPEA Polska. The main target group was mentors, lifelong learning staff members from partners’ institutions, as well as educators and adult teachers. However, the final beneficiaries were adult learners, including people with fewer opportunities due to long-term unemployment, women aged 50+, people from rural areas, people with low education, migrants, refugees and national minorities. We have directly involved over 200 people in the project, and over 1000 have joined indirectly during dissemination and follow-up activities. The overall objectives of the project were to improve the quality of adult education, namely to implement attractive forms of learning, and to develop and broaden the competences of adult educators, tailored to the individual needs of people with low skills or qualifications. The specific objectives of the project included: * share within the project partnership the good practices in the field of adult education, especially in the field of "slow food" and culinary heritage; * search for forgotten recipes, restoring them to use, recording them in the form of video, presentations or photos illustrating the culinary traditions, and the creation of E-Book with these materials which is available online for everyone; * creating a European network supporting mutual learning, restoring the traditions of cooking as a family and cultural ritual, supporting the "slow food" approach in nutrition and lifestyle, * promoting the social and educational value of European cultural heritage. The partners’ organizations improved the quality of transnational activities, exchanged experiences of different cultures, environments and generations. A rich cultural material about slow food was collected. The diversity of forms in which project activities were conducted and slow food practices were shared initiated an innovative approach when old recipes and lost culinary traditions were used once again with new ingredients and cooking technology. The innovation of the project is in the rediscovered cultural heritage and cooking recipes returned back to our kitchens. The project focused on intercultural and intergenerational dialogue. The aim was to reach and engage participants of different cultural origins, backgrounds and ages. The partners brought a variety of non-formal education methods to this project, which were also transferred to formal and non-formal education in the field of gastronomy and nutrition. The best teaching and cooking practices will be used after the project end. The new gained methods of learning will be used by the partners as innovations in their methodological and substantive workshops. In this way, we have introduced and will ensure the durability of the intercultural dimension in the target groups. Project activities included: • 4 transnational project meetings; • over 150 local meetings, workshops and other activities; • one short-term joint staff training event; • systematic collection of didactic and substantive materials for the project E-Book “Slow food –long life. Lost traditions back to kitchen”; • monitoring and evaluation process; • five multiplier events to disseminate and multiply the results of the project. The partners became more aware of the possibility of exchanging experiences within the European culinary heritage. This project has made a visible contribution to increasing the profile of culinary heritage in Europe and the importance of traditional food. The participants gained high competencies and innovative practical experiences in the area of slow food. An active involvement of the participants allowed them to improve their IT skills and communication in English and practice math and digital skills. The staff of partners’ organizations has developed and improved management competencies and will use them in the future, especially in the field of risk management. The last months of the project, during the lockdown and pandemic period in the EU, required the ability to react quickly to threats, openness to changes and readiness to act. The innovative competences of all those involved directly and indirectly in the project, in producing the results and the E-Book which is available online, will bring long-term benefits. Both the tangible and intangible results will enjoy a long-term impact, since the newly developed competences will ameliorate the work of the involved organisations, and ensure the sustainability of the project’s objectives, while the E-Book will be continuously used by relevant stakeholders. The promotion of slow food, healthy lifestyle and return to old traditions and recipes in an innovative way to culinary is the added value of the project "Slow food - long life: lost traditions back to kitchen".