From September 25 to 27, the University of Gastronomic Sciences hosted the second edition of its training program focused on planetary and healthy diets in Pollenzo, Italy. 23 chefs who had attended the first edition of the training in October 2023 attended the event (read about the first training session for school chefs here). Following the ‘train the trainers’-approach, these chefs are now being sent to lead training courses for cooks in 12 different countries across the EU, with the aim to transform local school meal systems by making dishes offered in school canteens better in taste, healthier and more sustainable.
TRaining sessions and activities
The three-day event included two days of practical training and mutual exchange at the ‘Pollenzo FoodLab’ and one day in Turin at the ‘Terra Madre and Salone del Gusto 2024‘ event. Participation at Terra Madre provided the group with the opportunity to emphasise the role of cooks as educators and changemakers to the conference audience.
Recipe presentations and practical activities
During the event, chefs proudly presented recipes, which they came up with for the SchoolFood4Change Sensory Tests*
scheduled to take place at partnering schools in October and November 2024. They also discussed the progress of their training programs and collaborated on designing a recipe handbook to inspire healthy and sustainable cooking in school canteens. Practical activities were a key part of the get-together, with chefs divided into teams to create dishes aligned with the School Menu Design Handbook’s principles: Food Preferences, Progressive Exposure and Circular Cooking, and Active Learning. These dishes, including ‘Lego SOUPer-Hero’, ‘Ceci n’est pas une salade’, and the ‘Fortuna Burger’, were showcased and tasted at the Terra Madre event, engaging the curious audience, including students from the Istituto Alberghiero di Bra.
*Why conduct Sensory Tests?
Sensory tests play a crucial role in evaluating children’s reactions to the dish they are served, providing immediate feedback on the recipe’s appeal. These tests also aim to profile the children’s food preferences, eating habits, and the sociocultural factors influencing their consumption experiences. Conducted as part of a scientific survey by the University of Gastronomic Sciences of Pollenzo, Italy, these tests offer valuable insights into the culinary preferences of young diners.
Round table discussions
The event concluded with a round table discussion featuring chef trainers, representatives from cities involved in the SchoolFood4Change project (Milan, Vienna), a SchoolFood4Change replication city (Cuneo), a replication institution (Piedmont Region), and other project partners (Slow Food, Risteco and ICLEI Europe). The discussion focused on the role and functions of chefs in the food education community.
We look back on this multi-faceted event and are delighted with the commitment of the chefs who are ready to drive change in the school canteens!