"How to make accessible to the greatest number a food of quality, of proximity and respectful of the environment? ". Essential question for future generations Faced with this question, Passeurs de Culture is designed to enable young professionals in the food industry and catering and educational teams to develop new skills through the exchange of practices and knowledge in the field of sustainable food, local productions and their valuations. This project is based on: - 4 mobilities between young professionals entitled "I would cook at home" exchanges between young Europeans to give to know the practices of their partners in the field of sustainable food and the development of local productions. - The realization of educational resources around the following themes: quality approaches and Signs of Quality and Origin Identification (SIQO ...) societal issues and sustainable food, knowledge of local food heritage, consumer trends and distribution. - Within fablab provide young people with tools to work in project mode to enable them to design projects and innovative ideas to enhance their local food heritage - And infine, design the route of a European route of flavors in the four partner territories of the project (France, Italy, Portugal, Spain) in order to involve young people in the construction of a project at European level and to promote a proactive attitude towards Europe and its intangible heritage.
We wanted to raise awareness of the fact that the food transition must also be an educational transition. We held exchanges between young people and technicians in order to show that the degradation of natural ecosystems, the development of health problems, food imbalances, and agricultural abandonment are all evolutions that are attributed to our modes of consumption. Our practices are being reexamined (health security, authenticity, accessibility and proximity of products, global warming, producer/consumer links). The act of producing and eating become citizen choices. With this project, which has had its ups and downs, we wanted to start by exchanging practices and knowledge of our know-how. We wanted to raise awareness and engage young people in the knowledge of our culinary and productive heritage. We do not have any intellectual productions, but we have produced a number of materials and a video that retraces this journey through southern Europe.
Passeurs de culture is a fundamental initiative to allow the younger generations to know and value our culinary, gastronomic and productive culture and heritage. In this context of great changes (climatic, societal, environmental) we need young Europeans who know the value of this heritage. Each European country has a genuine gastronomic culture that must not be lost to globalisation. Products with quality labels (PDO, PGI, organic, red label) respecting ancestral production methods, respecting the environment, the land and its specificities are supports to educate young people on the challenges of sustainable food. Passeurs de culture is a transmission tool that must answer the following question. "How can we make quality, local and environmentally friendly food accessible to as many people as possible? The needs that we wanted to meet are the following: to educate on the relationship between terroirs and food to fight against "globalised" consumption patterns to make young people aware of sustainable and environmentally friendly production methode