Intercultural Workshops
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Nutrition Without Borders, under the project "Healthy and Sustainable Intercultural Gastronomy," has embraced an intercultural perspective in promoting good dietary practices and combating food waste. Indeed, food can serve as a mechanism for social cohesion and fostering bonds within communities.
INITIATIVE 1: Intercultural workshops with women of diverse backgrounds
At NSF, we have organized participatory sessions with women of diverse backgrounds (mostly Senegalese and Gambian) in Calella. The sessions followed the following structure:
1. Theoretical part
During this session, women are trained on:
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Labeling: identifying the quality and content of foods purchased based on price.
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Good dietary and nutritional practices: how to maintain a balanced diet, and how to make traditional dishes more nutritious and healthier.
The impact of these workshops went beyond sharing good dietary and nutritional practices; it also contributed to strengthening bonds and community cohesion among the participants, as well as promoting social cohesion through knowledge of local products and dishes.
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2. Practical part
In the second part of the session, the participants themselves prepared dishes by combining local dishes from their countries of origin with traditional Catalan dishes.
Panellets, sweet potato, chestnuts and pasqualina cake
One of the sessions coincided with the chestnut season, and we made panellets using seasonal products such as sweet potatoes and roasted chestnuts. Additionally, we prepared the Italian recipe "torta pasqualina" using surplus food items, specifically chard and cheese.
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Bulet
In another session, we prepared Bulet, a traditional dish from their countries of origin. We made sardine balls mixed with a stew of tomato, carrot, laurel, and bell pepper, all served with rice.
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INITIATIVE 2: Training sessions at Ca l'Isidret, and at the Civic Center of Esplugues de Llobregat.
During the talks, NSF shared and addressed topics related to the nutritional value of foods, diseases associated with diet and allergies, good practices in food hygiene for handling and storage, nutritional labeling, food waste, and food advertising.
As a result of the community workshops, at the end of the sessions, participants shared a traditional recipe from their country of origin. Based on the knowledge gained during the sessions, the nutritional content of the dishes was collectively evaluated, and NSF developed a series of recommendations to adapt the recipes to make them healthier, more sustainable, and more nutritious.
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Based on this exchange between the participants and NSF, we have created a Healthy and Sustainable Intercultural Recipe Book that features recipes from various countries shared by the participants.
With the support of
