SWISS ASSOCIATION FOR COOPERATION ON 
FOOD EDUCATION

An international consulting and collaboration network based in Switzerland. We are aim to align nutrition education, agro-ecological knowledge and the latest trends and evidence in culinary science, gastronomic landscapes, as well as teaching kitchen together. 
Examining Central European food cultures, dietary habits and traditions and their impact on human and planetary health in a form of citizen science approach. Finally, achievement of knowledge transition to communities stands as a priority.   



 

PROJECT BACKGROUND: WHAT ARE THE CHALLENGES ?
1.)  Lack of progress means unacceptable levels of malnutrition persist. Worldwide, 149.2 million children under 5 years of age are stunted, 45.4 million are     wasted and 38.9 million are overweight. Over 40% of all men and women (2.2 billion people) are now overweight or obese (Global Nutrition Report 2021)

2.)  Generally, there is a lack of nutrition education in culinary, hotel and gastronomic schools. 

3.)  A global need to create more collaboration models between trained chefs and nutritionists has been on a rise. 

4.)  There are a lot of people who cannot cook. Cooking is not only an important life skill, but also an efficient tool to achieve better food systems, make healthier choices and reduce the double burden of malnutrition and non-communicable diseases.  

5.)   Our aim to identify regional challenges and implement more cooking education to help reduce malnutrition in all its forms and improve regional/global food systems2.)  Our initiative builds on existing efforts to expand an evidence-based Teaching Kitchen model for culinary professionals.3.)  Our goal is to make cooking more accessible to all, promote new findings and fill up potential knowledge gaps for communities and professionals

MAIN MISSION: ACHIEVING PUBLIC HEALTH IMPACT THROUGH CULINARY SKILLS
1.)   Our aim to identify regional challenges and implement more cooking education to help reduce malnutrition in all its forms and improve regional/global food systems
2.)  Our initiative builds on existing efforts to expand an evidence-based Teaching Kitchen model for culinary professionals.
3.)  Our goal is to make cooking more accessible to all, promote new findings and fill up potential knowledge gaps for communities and professionals

PROJECT PARTS AND STRATEGIC APPROACH
Multidisciplinary and Evidence-Based Teaching Kitchen 
1.)   Development of a Innovation Hub
2.)  Teaching Kitchen
3.)  Micro-Enterprise Model  

DEVELOPMENT PATHWAYS AND PLANNED ACTIONS 2017-2024
1.)    Founded a Region Food Revolution Association by Jamie Oliver (now Swiss Food Academy) in 2017 
2.)   Formed an International Network, based in Lucerne/Geneva, Switzerland and Consortium Foundation (2018-2019) 
3.)   Co-leaded of the regional network, cross-network communication and cooperation (Active Regional Network since 2020) 
4.)   Organized UN Food Systems Independent Dialogue / Launched Collaboration Platform (2021)
5.)   Started interdisciplinary consulting services, initial collaboration program, research and project development (Digital Impact Hub launched in 2022)
5.)   Expanded network (became part of) to/further European countries covering the Mainland Europe  (2023)
6.)   Teaching Kitchen: Pilot Project Launch (2024)

TOPICS OF INTEREST
- Sustainable Food Systems and Farm to Table Cycle
- Health and Social Gastronomy
- Culture of Food and Gastro-Diplomacy
- Culinary Medicine and related areas (neurogastronomy, molecular cooking) 
- Cooking as a Social Prescription Activity
- World Cuisines and their Impacts on Human and Planetary Health
- The New Central European Cuisine 
- Nutrition and Human Rights

NETWORK OPERATIONS
- Connecting professionals, different stakeholders and creating networking opportunities regionally and globally
- Creating new and existing positive collaborative interactions within the regional network
- Development of own projects and initiatives
- Organization of conferences, roundtable  and scientific meetings, catering and hospitality events
- Delivery of education and information sessions
- Cooperation on cross-network projects, advocacy campaigns, surveys and other activities
- Providing consulting services

OUR CULINARY PHILOSOPHY AND GLOBAL CHEFS' MANIFESTO 

Chefs bridge the gap between the farm and the fork – transforming raw ingredients into delicious, nutritious meals. In doing so, they influence what we grow, what we put on our plates and how we think and talk about food. We think chefs can be powerful advocates for a better food future – inspiring people to make changes in their kitchens, act as agents of nutrition, community leaders and empower them to call on governments and companies to also play their part (Chefs as Agents of Change, FAO, 2015)

Our priorities are:
1.)     Most importantly, to listen to people and guests, collect their questions/concerns and provide them with and evidence-based feedback  
2.)    To identify food and nutrition-related regional challenges and cuisines, analyse them, find solutions and explore implementation opportunities
3.)    To study regional and global cuisines, review and test recipes applying/using different critical appraisal tools 
4.)    To incorporate latest culinary trends and scientific knowledge and translate it to different key groups, communities and households 
5.)    To facilitate the movement/action steps for change through the following action areas (co-developed by +900 chefs with a support of SDG2 Advocacy Hub)

            1.  Ingredients grown with respect for the earth & its oceans
           2.  Protection of biodiversity & improved animal welfare

           3.  Investment in livelihoods

           4.  Value natural resources & reduce waste

           5.  Celebration of local & seasonal food 

           6.  A focus on plant-based ingredients 

           7.  Education on food safety & healthy diets

           8. Nutritious food that is accessible & affordable for all 

INTERDISCIPLINARY INTEGRATION OF CULINARY NUTRITION
1.)    To apply more scientific knowledge about cooking and nutrition among culinary professionals. 
2.)   To support the work and create links between dietitians/nutritionists and food and beverage professionals.
3.)   To engage patients and communities and improve their health through culinary skills. 
4.)   To collect new information, facts and data about global cuisines and cultures and create new culinary nutrition frameworks. 
5.)    To contribute to global initiatives to reduce and prevent a food waste and achieve better food systems.