I offer two vivid proposals to work in groups, totally practical and adaptable after a previous meeting, where the needs are detected and the workshop and activities that best adapt to the needs of the interested centers or institutions are chosen.

The workshops and courses can be organized in one or several sessions where different practical activities are carried out, always following a thread with learning objectives to work according to the proposals offered (FOOD ART THERAPY or LIVING LAB KITCHEN) and the modalities. At the end of each workshop an evaluation of the activities worked is carried out and healthy recommendations are proposed.

Training activities are creative, innovative, experimental, cheerful and exciting, vivid and transformational

Innovative learning methodologies (such as Design Thinking, Manual Thinking or Art Thinking) as connectors:

All these aspects are grouped into four fundamental pillars:
1. Knowledge of healthy alternatives, to understand the need for a healthy and balanced diet; to promote conscious nutrition (for example, by making healthy recipes transitions by selecting healthier food choices); to develop circular economics solutions (for example, promoting food sustainability through local and seasonal food consumption or even providing tips for sustainable cuisine); or to solve the challenge of healthy eating.

2. The promotion of creativity, through the combination of innovative learning methodologies with food (I have called FOOD ART THERAPY), to enhance the ability to find healthier solutions to our food and our recipes by working on cooperative way

3. The development of communicative skills through drawing, visual images, photographs, videos, etc. to better understand others and oneself in the search for healthy alternatives; and to know how to defend and justify the new proposals.

4. The promotion of physical and emotional well-being. Accompanying food creates a social bond, allows cultural exchange and has been associated with the reinforcement of positive emotions, which are essential for mental health. Emotional stability can be related to healthy aging and longevity.

The objectives of these training courses are to improve the food habits of society by helping health professionals and people

For health professionals:
– Creating motivating and cheerful environments
– Applying attractive change management methods and tools
– Developing innovative ideas and practical and creative solutions

For the general public:
– Increasing the knowledge about healthy and sustainable food and cooking
– Encouraging science, creativity and empowerment to select healthier foods
– Establishing the social and cultural ties of accompanying food