Culinary Culture

In families and in society in general, there is less and less dissemination and transfer of knowledge about food preparation and nutrition. As a consequence, a “culinary illiteracy” threatens to arise. A decreasing number of people know about the origin and quality aspects of food and know how to cook, and at the same time, health risks and the economical costs of unhealthy food habits increase.


Also, the eating habits change due to new social developments. Traditional food preparation disappears. Food scandals, overproduction of food, and contradictory diet suggestions contribute to a growing uneasiness of consumers.


An interesting contribution to this growing demand of educational offers was the GRUNDTVIG project Food Literacy where WIN experts have elaborated the evaluation.


The new requirements for educational and consulting offers  met by, the new service organisation for communication and education for culinary culture, ecology, agriculture, sustainability and the related social and cultural themes.