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“Slow food – long life: lost traditions back to kitchen”

It is Erasmus+ Programme strategic partnership project of five partners' organisations from Poland, Estonia, Italy France and Slovakia. Coordinator of the project is EUROPEA Polska.

Educators - teachers, tutors, mentors, staff members of organisations involved in lifelong learning in partners' institutions - will be main target group. The final beneficiaries are adult learners, including people with fewer opportunities (unemployed at any age, women 50+, low-educated people, migrants, refugees, national minorities). More than 200 people will be involved directly and more than 1000 directly and indirectly during dissemination activities on organisational, local, national and international levels.

The general objectives of this project are relevant to Erasmus+ Programme objectives: improve and expand the range of high-quality learning opportunities tailored to the individual needs of adults with low skills or qualifications; expanding and developing the competence of educators, especially in the field of effective teaching of low-skill adults.

The specific objectives of the project are:

*to share best practices among project partners about adult education and particularly in the slow food cooking process,

*to collect lost recipes and create videos and photos of cooking traditions for Cooking book;

*to develop EU network for teaching and learning cooking traditions and slow food methods,

*to support social and educational value of European cultural heritage.

Partners plan to increase capacity to operate at transnational level, share ideas of different cultures, practices methods based on old lost traditions. Project has focus also on intercultural and intergenerational dialogue and because of that partners will involve to the project participants with different cultural and social backgrounds in different ages.

Facebook page:
https://www.facebook.com/Slow-food-project-398914724271402



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This project has been funded with support from the European Commission. This publication 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.