Promotion of Local Swedish Food Products and Traditions through Exchanges among Hotel and Restaurant Schools


Partners: Municipalities of Kalix, Pitea and Arvidsjaur and Municipalities of Brisighella, Rimini and Salsomaggiore Terme.

Length of the project: 10 months (2007)

Objectives: Exchange among restaurant and hotel schools at upper secondary school level and promote locally produced food.
- Improve the knowledge about local products and their use in restaurant
- Offer training opportunities to future chefs
- Create opportunity to cooperate between different actors (local institutions, private companies, schools)

Activities: 10 days event in Kalix and Arvidsjaur area (Norrbotten region) with focused workshops and seminars, study visits and school activities exchanges.

Results: Deepen knowledge on food protection policies
Close cooperation between public and private actors
Exchange of good practices on the restaurant schools activities

This project has been co-financed by

See also Final Report

 

Follow-up

Promotion of local Italian food products and traditions through exchanges among hotel and restaurant schools

 

Partners: Municipalities of Kalix, Pitea and Arvidsjaur and Municipalities of Brisighella, Rimini and Salsomaggiore Terme.

Length of the project: 10 months (2008)

Objectives: This project was the second phase of the 2007 project held in Kalix and Arvidsjaur.
Improve the knowledge about local products and their use in restaurant
- Offer training opportunities to future chefs
- Create opportunity to cooperate between different actors (local institutions, private companies, schools)
These two activities have been implemented thanks to working groups, study visits and informal meetings among students, chefs and teachers.

Activities: a-10-day event in Brisighella and in the Parma area with the implementation of two main activities:
-Implement didactic exchange among Italian and Swedish students
-Acquire knowledge on the producing system of the typical products of the Brisighella and Parma areas.
These two activities have been implemented thanks to working groups, study visits and informal meetings among students, chefs and teachers.


Results: The added value of this project can be found in the opportunity to understand all the food product’s life, from its origin to its marketing and promotion actions.
Exchange of didactic approaches and methods

This project has been co-financed by

 

See also Project Website - Pictures - Final Report - Publication