{"id":17452,"date":"2018-12-28T09:09:07","date_gmt":"2018-12-28T08:09:07","guid":{"rendered":"https:\/\/test-oldwebsite.igcat.org\/?p=17452"},"modified":"2019-05-10T13:14:19","modified_gmt":"2019-05-10T11:14:19","slug":"learning-by-doing-foodbiz-experiential-learning-workshops","status":"publish","type":"post","link":"https:\/\/test-oldwebsite.igcat.org\/es\/learning-by-doing-foodbiz-experiential-learning-workshops\/","title":{"rendered":"Learning by doing: FOODBIZ experiential learning workshops"},"content":{"rendered":"

University partners in the FOODBIZ<\/a> project completed the first round of planned multiplier events by organising experiential learning workshops<\/strong> aimed to involve students, business players and researchers operating in their local food sectors.<\/p>\n

The workshops were organised by the University of Macerata<\/strong> (Italy) \u2013 leading partner of FOODBIZ; the University of Gothenburg<\/strong> (Sweden); the Faculty of Tourism and Hospitality Management<\/strong> of the University of Rijeka<\/strong> (Croatia); and the University of Economics and Business of Poznan<\/strong> (Poland). They entailed the presentation and tasting of local products paired with participants\u2019 activities designed to encourage critical thinking.<\/p>\n

Identifying what local products best represent Wielkopolska region was the aim of Taste of Wielkopolska<\/strong> workshop, organised by the University of Economics and Business of Poznan on 26 June 2018. Participants\u2019 discussion pinpointed the main issues faced by the local food sector, including promotion strategies, poor support of small enterprises, and cooperation among producers.<\/p>\n

VeryMarche<\/strong> was the title of the workshop set up by the University of Macerata on 28 June 2018 which focused on producers\u2019 and consumers\u2019 perceptions of local food products considered to be representative of the region, as well as possible strategies to promote them and the region as a whole through collaboration among producers.<\/p>\n

The University of Gothenburg built their workshop around the theme Scary Seafood<\/strong>, encouraging discussion on how to increase attractiveness of certain types of seafood that, for the way they look, are not usually eaten by local people and visitors in Sweden. However, they represent locally-produced, sustainable alternatives to the current overexploitation of the oceans. The workshop took place on 4 September 2018.<\/p>\n

Finally, on 12 October 2018, the Faculty of Tourism and Hospitality Management of the University of Rijeka focused on the Pairing of Kastav Belica Wine With Autochthonous Food<\/strong>, encouraging discussion on possible pairings between local wines and local food products of Kvarner region.<\/p>\n

As mentioned in FOODBIZ project proposal, the workshops \u201cprovide useful information to producers who will understand how people see their products or the products of their territory, and to students, which will be able to understand in context how from one side consumers see the products and from the other how the producers look at them.\u201d Furthermore, \u201cthe interactive process<\/strong> that characterises these workshops, favours the development of an attitude towards critical thinking<\/strong>, seen as a core competence for the development of an entrepreneurial attitude<\/strong> among students, and for achieving an effectiveness in the process of entrepreneurial education.\u201d<\/p>\n

FOODBIZ \u2013 University and business learning for new employability paths in food and gastronomy<\/em><\/strong> is a project funded in the framework of the action on Strategic Partnerships for Higher Education<\/em> of the Erasmus+ programme<\/strong> and aims to enhance employability<\/strong> of higher education students in food and gastronomy, by providing them useful skills to enter the local food market.<\/p>\n

IGCAT<\/strong> is partner in the FOODBIZ project together with the four mentioned universities and: the Piceno Lab of the Mediterranean Diet<\/strong> (Italy); the Svinesund Committee<\/strong> (Sweden); and the European Cultural Tourism Network<\/strong> (ECTN).<\/p>\n

About IGCAT<\/strong><\/p>\n

IGCAT<\/strong>\u00a0is a non-profit institute established in 2012, working with regional stakeholder consortiums in the fields of gastronomy, culture, arts and tourism. It counts on the expertise of a worldwide\u00a0network of experts<\/a>\u00a0and works in partnership with specialised intergovernmental organisations.<\/p>\n

IGCAT<\/strong>\u00a0aims to\u00a0empower local communities<\/strong>\u00a0by guiding, facilitating, and supporting leaders in regions to understand the potential of their distinct food, culture, arts and sustainable tourism assets.<\/p>\n

IGCAT<\/strong>\u00a0provides the\u00a0Region of Gastronomy Award<\/a>\u00a0and is the official secretariat for the\u00a0European Region of Gastronomy Platform<\/a>. Furthermore, the Institute has developed the\u00a0European Young Chef Award<\/a>\u00a0the\u00a0Local Food Gift Challenge<\/a>, the\u00a0Top Food Experiences of the Year<\/a>\u00a0and the\u00a0Food Film Festivals project<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"

University partners in the FOODBIZ project completed the first round of planned multiplier events by organising experiential learning workshops aimed to involve students, business players and researchers operating in their local food sectors. 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