The TipiQ project, with a capital "Q" to underline the importance of quality, aims to enhance nutrition and cuisine in school canteens that are both healthy and sustainable. Coordinated by CELVA (Consortium of Local Authorities of the Aosta Valley), the initiative is mainly dedicated to growing children, with the aim of educating the entire citizenry on healthy eating, also involving parents.
Objectives of the TipiQ Project
1. Food Education: Spread the culture of healthy and sustainable eating among young people and their families.
2. Prevention of Eating Disorders: Through a balanced diet, help prevent diet-related disorders.
The planned activities
CELVA
- Tenders for the Canteen Service: Development of a model for tenders that promote quality and sustainability.
- Support to Institutions: Provision of consultancy to local authorities regarding the canteen service.
USL company
- Development of the TipiQ Menu: Creation of balanced and nutritious menus, specifically designed for the needs of children.
Foundation for Tourist Education
- Operator Training: Training courses for school canteen staff, so that they can prepare and serve TipiQ menus in a correct and appetizing way.
Expected Benefits
- Children's Health: A healthy and balanced diet supports optimal growth.
- Food Awareness: Education on choosing healthy foods for the whole family.
- Sustainability: Promotion of sustainable food practices that respect the environment.
In conclusion, the TipiQ project represents an important step towards promoting a healthy and sustainable lifestyle in schools. By involving local authorities, food sector operators and families, TipiQ aims to create a positive change in the eating habits of new generations, guaranteeing a healthier and more conscious future for everyone.
As an expert in the food and wine sector, I hope that with this project all institutions will give the opportunity to expand the project.
Source: TGR Valle d'Aosta
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