Awareness Materials
As a valuable extension of the FOOD4ALL Online Training Courses, the Awareness Materials and Infographics offer visually engaging resources to reinforce learning, support trainers and VET professionals, and raise awareness of inclusive culinary practices.
These materials are designed to complement each of the five training courses, providing examples, data, visual guides, and multimedia content that make complex dietary concepts more accessible and memorable.
For each of the five sections you will find:
- Inclusive Menu Samples adapted to special diets (e.g., gluten-free, vegan, diabetic-friendly).
- Adapted Traditional Recipes tailored to various restrictions.
- Comparative Infographics showing nutritional values, food allergy stats, and safe practices.
- Visual Guides to help detect allergens, avoid cross-contamination, and implement inclusive cooking.
- Curated Video Resources including expert tutorials, demonstrations, and interviews.
All materials are developed with clarity, inclusiveness, and usability in mind, and are available in English, Spanish, French,Greek, Macedonian and Turkish.
Empower your inclusive cooking journey with visuals that inform, inspire, and engage.
Innovative Recipe Development
This section showcases inclusive and creative recipe ideas adapted to various dietary needs, including gluten-free, vegetarian, vegan, and diabetic-friendly options.
Advanced Cooking Techniques with Cross-Contamination Awareness
Highlights essential practices and tips for preventing cross-contamination in the kitchen, ensuring food safety for allergy-sensitive individuals.
Advanced Cooking Techniques with Cross-Contamination Awareness
Highlights essential practices and tips for preventing cross-contamination in the kitchen, ensuring food safety for allergy-sensitive individuals.
Menu Planning and Design
Focuses on creating diverse, balanced, and inclusive menus, ensuring all dietary restrictions and cultural food preferences are taken into account.
Menu Planning and Design
Focuses on creating diverse, balanced, and inclusive menus, ensuring all dietary restrictions and cultural food preferences are taken into account.
Adapting Recipes in Practice
Presents visual guides and case examples of how to modify traditional recipes to suit different special diets without compromising taste or cultural value.
Taste Testing and Quality Assurance
Covers techniques for maintaining food quality and flavour when cooking for special diets, with a focus on testing, feedback, and consistency.
