Adopting a sustainable approach using the principles of the Mediterranean diet in northern context, and analyzing its impact on the professional culinary sector and the agri-food system.

Objectives

This project represents a comprehensive and forward-thinking approach to culinary education and sustainable food practices. By empowering Kitchen Technicians with the tools and knowledge to promote the Mediterranean diet and its associated principles, it not only enhances individual career prospects but also contributes to the broader goals of healthier, more sustainable, and culturally rich food systems. Moreover, its partnership model opens the door for future expansion and experimentation.