I training will be conducted on the topic “Sustainable food systems in the Nordic and Baltic countries supporting sustainable and healthy lifestyles for young people” that will include development of skills and knowledge in fields of sustainable food system, adaptation of traditional cuisine within a sustainable development approach. green and healthy food, consuming behaviour,  youth commitment to sustainable food systems, culture; and youth endgagement will lead to the process of changing the habits of engaged groups on more sustainable lifestyle that will create a network of sustainable multipliers who will work to improve young people sustainable thinking and living to be an actors of change and improve their knowledge on Nordic Food Culture.
On the first training we will concentrate on the Sustainable Food system and its affordability, Nordic – Baltic Food Culture (tranditional cuisins), transformation in nutrition, health, agriculture, food production sectors, innovative agriculture (New Nordic cousine). Additionally to learning process and sharing best practicies participant will have an oppotunity to gain practical experience by cooking Swedish and own traditional dishes that could be usefel for young people at school.  Also we will open Nordic-Baltic competition between young people.
I TRAINING “Sustainable food systems in the Nordic and Baltic countries supporting sustainable and healthy lifestyles of young people”
AGENDA 
Accommodation: Apple Hotel & Konferens Göteborg
Venue: Burgarden Gymnasium (10th of May), Appel Hotel (11th of May)

9.05 Arrival day (for participants who don’t have good flight connections)

10.05 at 11.00 am – 16.30 – Training I part and Cocking Practice
Venue: Burgarden Gymnasium

10.00 – 11.00 Getting to know each other and teambuilding
11.00 – 11.45 Sustainable Food system and its affordability by Vassili Golikov, SSCW
11.45 – 12.00 Nordic and Swedish Food Culture (basic overview)  by Susanne Kallanvare, Burgarden Gymnasium
12.00 – 13.15 Food workshop (Practicing of cooking Swedish food at the School kitchen)
13.00 – 14.00 Lunch
14.00 – 15.00 Keynote speech: “Food habits, health and environment” – Swedish Food Agency (TBC)
15.00 – 16.00 Workshop: Programme sustainability as lifestyles: food waste and food waste prevention in an example of Estonian consuming habits – Vassili Golikov, SSCW
15.00 – 16.30 Working group (Mapaping Food Security Challenges towards More Sustainable Food Production) – German Morris, Peace Child Estonia
19.00 Dinner at the hotel

11.05 at 10.00 am – 16.00 – Training part II and Nordic Competition. 
Key topics: Healthly habits, school catering, eating green and healthy, New nordic cuising,  summary of the training and working meeting.
10.00 – 11.00 Fostering healthy eating habits in students through school catering: estonian Experience – German Morris, Peace Child Estonia (student of Tallinn School)
11.00 – 12.00 Introduction of the Nordic Youth chef competition between Finland, Sweden, Denmark and Iceland
11.00 – 12.00 Youth engagement in Iinnovative agriculture sector (The New Nordic Cuisine) – Laura Maria Rajala, Green Habito RY
12.00 – 13.00  Working groups (discussion on the new nordic cousine and comperative analyses)
13.00 – 14.00 Lunch
14.00 – 14.45 Working group: Creating a new Nordic-Baltic food recipe book
14.45 – 15.00 Conclusion of the training.
15.00 – 18.00 Working meeting of the partners of the Nordic-Baltic collobortion programm.

19.00 Dinner in the hotel

12.05 at 9.00 am – Conslusions and Departure 
PRACTICAL INFORMATION:
Participants are young people age 14-30 and experts from civil society organisation, education and culture field.
Working language is english.

Organisers providing accommodation (shared rooms), food (in frame of the programm), international flights (for confirmed and selected participants), culture programm and educational materials.

Participantion is free of charge
For more information please visit project webpage: https://greenhabito.eu/nordicfoodculture/ 
Project Nordic Food culture and Improving sustainable consumptions between young people is co-finance by Nordic Council, Nordic Cutlture Point, Green Habito RY and project partners.