We are delighted to be able to share this e-coffee with you. Can you explain us the role and missions of the La Fondation pour L’Innovation et la Transmission du Goût ?
Launched in January 2017 at the initiative of SOPEXA and HOPSCOTCH Groupe, the Fondation pour l’Innovation et la Transmission du Goût’s mission, under the aegis of FACE (Fondation Agir Contre l’Exclusion), is to support innovative and educational actions in the general interest to help combat social inequalities and exclusion in the area of food.
It is through the implementation of a programme of transmission and innovation actions aimed at all publics (children, families, young people, sensitive publics – disadvantaged, food intolerant, sick, excluded etc…), that the Foundation promotes the sharing of good food and pleasure for all.
You wanted to participate in the solidarity effort during this period of confinement. So you came up with the Le Goût du Jeu program, and can you explain what it is in a few words?
La Semaine du Goût is committed to parents and teachers, during this period of confinement, with fun activities around taste for children. Our goal is to entertain while teaching children’s awareness of good nutrition! This is our way of participating at our level in the solidarity effort.
With several publications per week, little eaters will be able to have fun on various themes (product families, food professions…) thanks to game sheets and fun videos.
They will also be able to compete in a challenge by sharing their easy/gourmand recipes and their fun food-related activities. Around thirty ideas will be selected by a jury to create the “Children’s Taste Week Booklet”. This booklet of recipes and activities will be distributed to all classes registered for the Taste Lessons during Taste Week 2020 (October 12 to 18).
Since last week, we have sent the first modules to 10,000 teachers by email and to the general public via our social networks.
We immediately received a lot of warm feedback from parents and teachers, such as Christiane PAQUIN, a kindergarten teacher in Cappel, who said “Thank you for this great initiative, which is a perfect fit for my projects, and complements them! ».
To date, almost 2,000 people have already participated in the program and we hope that many children will discover Le Goût du Jeu in the coming weeks.
What are the other actions of the Foundation?
The first pedagogical initiatives of the Fondation pour l’Innovation et la Transmission du Goût focused on the Leçons de Goût®, in nursery and primary schools.
From October onwards, professionals from the earth to the plate visit nursery and primary schools to give Leçons de Goût. 250,000 children are concerned by this initiative every year.
In addition, the teachers registered on the www.legout.com platform receive adapted teaching kits (nursery and primary schools). All these thematic sheets are validated by the INRAE.
Also, the call for Projects Leçons de Goût, rewards teachers who mobilize their students all year long on the education of taste and good food.
The foundation is also at the initiative of Chef sur le Campus which is a scheme that takes place all year round on university campuses to teach students to eat well on a small budget.
It has also created La Rencontre des chefs de demain which brings together twice a year the future professionals of the restaurant industry (kitchen and dining room) with the excellence of gastronomy through experiential workshops and testimonials of professional careers.
In addition, innovative actions bring together multiple actors around societal topics related to food to find new solutions to eating well for the greatest number.
Thus was born Food revolution, which addresses an audience of influencers, prospective clusters, meetings of stakeholders on societal topics with solutions implemented for the general public.
How to participate in the Foundation’s actions?
Sectors and institutions wishing to participate in education on taste and good food can do so through the Foundation. Depending on the public, different actions can be set up:
- Children: sponsoring educational programs through fact sheets and videos.
- Students: sponsoring Chef on campus, with the participation of culinary shows in universities and grandes écoles
- Future restoration professionals: sponsoring experiential workshops
The foundation can also contribute to finding solutions to new issues for the sectors and institutions. Indeed, it provides ad hoc experts within the framework of a protocol of collaborative meetings including the analysis and synthesis of issues and solutions by professionals from the communication and food sector.
To go further : www.legout.com