Project Summary

Traditional foods are an important part of many local economies and a vital part of the local heritage. Their importance has even been recognised by UNESCO dedicating significant space in the list of Intangible Cultural Heritage, where you can find traditional foods and preparations as the Mediterranean diet, the traditional Mexican cuisine, Gastronomic meal of the French, Washoku - food preparation and consumption practice in Japan and many other. The European Union as loyal preserver of the European traditions, has given own contribution by introducing the EU schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional specialities guaranteed (TSG). 

Going back from the present into the past, we can witness many cases when traditional food has played an important role in the promotion and growth of diverse cultures and traditions, more so as mean for establishing good intercultural relations. Some preparation methods of traditional foods have become integral part of the folklore of a country or a region and protected as intangible cultural heritage. 
In the past, not having suitable formal education, preparing traditional food has been used as powerful method for intergenerational informal learning and transfer of knowledge and wisdom from the elders to the younger generations. 
Unfortunately, we are also witnesses that throughout Europe some traditional foods and preparation methods are at risk of disappearing due to dynamic lifestyles and the globalization. 

The partners of the TradiFlavours project, all coming from countries in which traditional food has important place in their tradition and social events, have gathered to work together with the noble goal of preserving the skillfulness of preparing traditional food, with accent on older, almost forgotten local recipes, traditionally passed down from one generation to the next, but also to learn how to prepare them in more healthier way, to be suitable for the people on specific diet and on the contemporary lifestyle. By implementing this methodology, we will transform the traditional food preparation into a powerful, interactive and innovative tool for providing adult education. 

Traditional food preparation and presentation, taken as basis for creating the adult learners training, will be used for improving and extending the available learning opportunities for adult learners, inclusive intercultural learning, integration and better education of the adult learners with fewer opportunities, motivate them to become lifelong learners and develop entrepreneurial mindset. 

Working together at transnational level, and using previous experience in EU projects and the project's topics, we will be able to better analyse and document the particular adult learners needs, create strong profile of the modern adult learner and their methods of learning, select which traditional food preparation techniques can be integrated in the training as non-formal teaching approaches for gaining and improving the essential skills as communication, foreign languages learning, cultural adaptation, digital literacy, social marketing etc. 

As result of being implemented transnationally, through the traditional food, we will also contribute in providing more learning opportunities for the adult learners, promote intercultural respect, reconciliation and understanding for supporting the vision of Europe where people are united in diversity. 

For better communication and on-time implementation of the planned activities, we will have 4 transnational project meetings with participants from all partner organisations. 

The Intellectual Outcomes resulting from the project are: 
IO1 Reference book for adult learners profiling and adult education opportunities 
IO2 Interactive digital platform with e-learning component "TradiFlavours" 
IO3 TradiFlavours training path 

Adult learners training will be organised in form of blended learning, combining virtual with physical learning, and includes blended mobility in Casoli, Italy for 25 participants in period of 6 days. In the training we will include adult learners with fewer opportunities and with respect for the gender balance. 

For better dissemination of the project "TradiFlavours", it's activities and results, we have foreseen organisation of local info days and 4 multiplier events, one in each project partner countries, development of interactive e-platform and project social pages.

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This project has been funded with support from the European Commission. This document reflects the views only of the author and the Commission cannot be held responsible for any use which may be made of the information contained therein.
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