By clicking “Accept All Cookies”, you agree to the storing of cookies on your device to enhance site navigation and analyse site usage. View our Privacy Policy for more information.
WECF, an international ecofeminist network of organisations, has been working since 2008 in France to train parents, health professionals and early childhood staff on toxic-free alternatives to plastic containers present in our food environments.
The Nesting workshops have been taking place in hospitals, clinics, community centers etc.. all over France (Haute-Savoie, Lyon, Nouvelle-Aquitaine, Ile de France, Strasbourg, Marseille and even La Réunion).
In 2022-2023, thanks to the support of Healthy Food Healthy Planet, we have been able to make our workshops evolve. They are now called "Healthy and Sustainable Food" workshops, integrating a focus on healthy eating habits for human health and the environment and moving away from the single focus on toxic substances in food containers.
Our workshops usually take place in person, in 3 stages (3 x 2hrs), where a group of participants (between 6 and 12) enrich their knowledge on healthy and sustainable eating. The 3 stages include the topics of ecotoxicity (step 1), eating habits (step 2) and putting in practice what they have learned in the kitchen (step 3) (see below for more information on each step).
This online training will therefore be a 2-hour participative and condensed format.The aim is that participants learn more about the pollutants in their plates and the different options to transition towards more sustainable food systems.
WECF, an international ecofeminist network of organisations, has been working since 2008 in France to train parents, health professionals and early childhood staff on toxic-free alternatives to plastic containers present in our food environments.
The Nesting workshops have been taking place in hospitals, clinics, community centers etc.. all over France (Haute-Savoie, Lyon, Nouvelle-Aquitaine, Ile de France, Strasbourg, Marseille and even La Réunion).
In 2022-2023, thanks to the support of Healthy Food Healthy Planet, we have been able to make our workshops evolve. They are now called "Healthy and Sustainable Food" workshops, integrating a focus on healthy eating habits for human health and the environment and moving away from the single focus on toxic substances in food containers.
Our workshops usually take place in person, in 3 stages (3 x 2hrs), where a group of participants (between 6 and 12) enrich their knowledge on healthy and sustainable eating. The 3 stages include the topics of ecotoxicity (step 1), eating habits (step 2) and putting in practice what they have learned in the kitchen (step 3) (see below for more information on each step).
This online training will therefore be a 2-hour participative and condensed format.The aim is that participants learn more about the pollutants in their plates and the different options to transition towards more sustainable food systems.
WECF, an international ecofeminist network of organisations, has been working since 2008 in France to train parents, health professionals and early childhood staff on toxic-free alternatives to plastic containers present in our food environments.
The Nesting workshops have been taking place in hospitals, clinics, community centers etc.. all over France (Haute-Savoie, Lyon, Nouvelle-Aquitaine, Ile de France, Strasbourg, Marseille and even La Réunion).
In 2022-2023, thanks to the support of Healthy Food Healthy Planet, we have been able to make our workshops evolve. They are now called "Healthy and Sustainable Food" workshops, integrating a focus on healthy eating habits for human health and the environment and moving away from the single focus on toxic substances in food containers.
Our workshops usually take place in person, in 3 stages (3 x 2hrs), where a group of participants (between 6 and 12) enrich their knowledge on healthy and sustainable eating. The 3 stages include the topics of ecotoxicity (step 1), eating habits (step 2) and putting in practice what they have learned in the kitchen (step 3) (see below for more information on each step).
This online training will therefore be a 2-hour participative and condensed format.The aim is that participants learn more about the pollutants in their plates and the different options to transition towards more sustainable food systems.
WECF, an international ecofeminist network of organisations, has been working since 2008 in France to train parents, health professionals and early childhood staff on toxic-free alternatives to plastic containers present in our food environments.
The Nesting workshops have been taking place in hospitals, clinics, community centers etc.. all over France (Haute-Savoie, Lyon, Nouvelle-Aquitaine, Ile de France, Strasbourg, Marseille and even La Réunion).
In 2022-2023, thanks to the support of Healthy Food Healthy Planet, we have been able to make our workshops evolve. They are now called "Healthy and Sustainable Food" workshops, integrating a focus on healthy eating habits for human health and the environment and moving away from the single focus on toxic substances in food containers.
Our workshops usually take place in person, in 3 stages (3 x 2hrs), where a group of participants (between 6 and 12) enrich their knowledge on healthy and sustainable eating. The 3 stages include the topics of ecotoxicity (step 1), eating habits (step 2) and putting in practice what they have learned in the kitchen (step 3) (see below for more information on each step).
This online training will therefore be a 2-hour participative and condensed format.The aim is that participants learn more about the pollutants in their plates and the different options to transition towards more sustainable food systems.
WECF, an international ecofeminist network of organisations, has been working since 2008 in France to train parents, health professionals and early childhood staff on toxic-free alternatives to plastic containers present in our food environments.
The Nesting workshops have been taking place in hospitals, clinics, community centers etc.. all over France (Haute-Savoie, Lyon, Nouvelle-Aquitaine, Ile de France, Strasbourg, Marseille and even La Réunion).
In 2022-2023, thanks to the support of Healthy Food Healthy Planet, we have been able to make our workshops evolve. They are now called "Healthy and Sustainable Food" workshops, integrating a focus on healthy eating habits for human health and the environment and moving away from the single focus on toxic substances in food containers.
Our workshops usually take place in person, in 3 stages (3 x 2hrs), where a group of participants (between 6 and 12) enrich their knowledge on healthy and sustainable eating. The 3 stages include the topics of ecotoxicity (step 1), eating habits (step 2) and putting in practice what they have learned in the kitchen (step 3) (see below for more information on each step).
This online training will therefore be a 2-hour participative and condensed format.The aim is that participants learn more about the pollutants in their plates and the different options to transition towards more sustainable food systems.
WECF, an international ecofeminist network of organisations, has been working since 2008 in France to train parents, health professionals and early childhood staff on toxic-free alternatives to plastic containers present in our food environments.
The Nesting workshops have been taking place in hospitals, clinics, community centers etc.. all over France (Haute-Savoie, Lyon, Nouvelle-Aquitaine, Ile de France, Strasbourg, Marseille and even La Réunion).
In 2022-2023, thanks to the support of Healthy Food Healthy Planet, we have been able to make our workshops evolve. They are now called "Healthy and Sustainable Food" workshops, integrating a focus on healthy eating habits for human health and the environment and moving away from the single focus on toxic substances in food containers.
Our workshops usually take place in person, in 3 stages (3 x 2hrs), where a group of participants (between 6 and 12) enrich their knowledge on healthy and sustainable eating. The 3 stages include the topics of ecotoxicity (step 1), eating habits (step 2) and putting in practice what they have learned in the kitchen (step 3) (see below for more information on each step).
This online training will therefore be a 2-hour participative and condensed format.The aim is that participants learn more about the pollutants in their plates and the different options to transition towards more sustainable food systems.
WECF, an international ecofeminist network of organisations, has been working since 2008 in France to train parents, health professionals and early childhood staff on toxic-free alternatives to plastic containers present in our food environments.
The Nesting workshops have been taking place in hospitals, clinics, community centers etc.. all over France (Haute-Savoie, Lyon, Nouvelle-Aquitaine, Ile de France, Strasbourg, Marseille and even La Réunion).
In 2022-2023, thanks to the support of Healthy Food Healthy Planet, we have been able to make our workshops evolve. They are now called "Healthy and Sustainable Food" workshops, integrating a focus on healthy eating habits for human health and the environment and moving away from the single focus on toxic substances in food containers.
Our workshops usually take place in person, in 3 stages (3 x 2hrs), where a group of participants (between 6 and 12) enrich their knowledge on healthy and sustainable eating. The 3 stages include the topics of ecotoxicity (step 1), eating habits (step 2) and putting in practice what they have learned in the kitchen (step 3) (see below for more information on each step).
This online training will therefore be a 2-hour participative and condensed format.The aim is that participants learn more about the pollutants in their plates and the different options to transition towards more sustainable food systems.
WECF, an international ecofeminist network of organisations, has been working since 2008 in France to train parents, health professionals and early childhood staff on toxic-free alternatives to plastic containers present in our food environments.
The Nesting workshops have been taking place in hospitals, clinics, community centers etc.. all over France (Haute-Savoie, Lyon, Nouvelle-Aquitaine, Ile de France, Strasbourg, Marseille and even La Réunion).
In 2022-2023, thanks to the support of Healthy Food Healthy Planet, we have been able to make our workshops evolve. They are now called "Healthy and Sustainable Food" workshops, integrating a focus on healthy eating habits for human health and the environment and moving away from the single focus on toxic substances in food containers.
Our workshops usually take place in person, in 3 stages (3 x 2hrs), where a group of participants (between 6 and 12) enrich their knowledge on healthy and sustainable eating. The 3 stages include the topics of ecotoxicity (step 1), eating habits (step 2) and putting in practice what they have learned in the kitchen (step 3) (see below for more information on each step).
This online training will therefore be a 2-hour participative and condensed format.The aim is that participants learn more about the pollutants in their plates and the different options to transition towards more sustainable food systems.
WECF, an international ecofeminist network of organisations, has been working since 2008 in France to train parents, health professionals and early childhood staff on toxic-free alternatives to plastic containers present in our food environments.
The Nesting workshops have been taking place in hospitals, clinics, community centers etc.. all over France (Haute-Savoie, Lyon, Nouvelle-Aquitaine, Ile de France, Strasbourg, Marseille and even La Réunion).
In 2022-2023, thanks to the support of Healthy Food Healthy Planet, we have been able to make our workshops evolve. They are now called "Healthy and Sustainable Food" workshops, integrating a focus on healthy eating habits for human health and the environment and moving away from the single focus on toxic substances in food containers.
Our workshops usually take place in person, in 3 stages (3 x 2hrs), where a group of participants (between 6 and 12) enrich their knowledge on healthy and sustainable eating. The 3 stages include the topics of ecotoxicity (step 1), eating habits (step 2) and putting in practice what they have learned in the kitchen (step 3) (see below for more information on each step).
This online training will therefore be a 2-hour participative and condensed format.The aim is that participants learn more about the pollutants in their plates and the different options to transition towards more sustainable food systems.
WECF, an international ecofeminist network of organisations, has been working since 2008 in France to train parents, health professionals and early childhood staff on toxic-free alternatives to plastic containers present in our food environments.
The Nesting workshops have been taking place in hospitals, clinics, community centers etc.. all over France (Haute-Savoie, Lyon, Nouvelle-Aquitaine, Ile de France, Strasbourg, Marseille and even La Réunion).
In 2022-2023, thanks to the support of Healthy Food Healthy Planet, we have been able to make our workshops evolve. They are now called "Healthy and Sustainable Food" workshops, integrating a focus on healthy eating habits for human health and the environment and moving away from the single focus on toxic substances in food containers.
Our workshops usually take place in person, in 3 stages (3 x 2hrs), where a group of participants (between 6 and 12) enrich their knowledge on healthy and sustainable eating. The 3 stages include the topics of ecotoxicity (step 1), eating habits (step 2) and putting in practice what they have learned in the kitchen (step 3) (see below for more information on each step).
This online training will therefore be a 2-hour participative and condensed format.The aim is that participants learn more about the pollutants in their plates and the different options to transition towards more sustainable food systems.
WECF, an international ecofeminist network of organisations, has been working since 2008 in France to train parents, health professionals and early childhood staff on toxic-free alternatives to plastic containers present in our food environments.
The Nesting workshops have been taking place in hospitals, clinics, community centers etc.. all over France (Haute-Savoie, Lyon, Nouvelle-Aquitaine, Ile de France, Strasbourg, Marseille and even La Réunion).
In 2022-2023, thanks to the support of Healthy Food Healthy Planet, we have been able to make our workshops evolve. They are now called "Healthy and Sustainable Food" workshops, integrating a focus on healthy eating habits for human health and the environment and moving away from the single focus on toxic substances in food containers.
Our workshops usually take place in person, in 3 stages (3 x 2hrs), where a group of participants (between 6 and 12) enrich their knowledge on healthy and sustainable eating. The 3 stages include the topics of ecotoxicity (step 1), eating habits (step 2) and putting in practice what they have learned in the kitchen (step 3) (see below for more information on each step).
This online training will therefore be a 2-hour participative and condensed format.The aim is that participants learn more about the pollutants in their plates and the different options to transition towards more sustainable food systems.
WECF, an international ecofeminist network of organisations, has been working since 2008 in France to train parents, health professionals and early childhood staff on toxic-free alternatives to plastic containers present in our food environments.
The Nesting workshops have been taking place in hospitals, clinics, community centers etc.. all over France (Haute-Savoie, Lyon, Nouvelle-Aquitaine, Ile de France, Strasbourg, Marseille and even La Réunion).
In 2022-2023, thanks to the support of Healthy Food Healthy Planet, we have been able to make our workshops evolve. They are now called "Healthy and Sustainable Food" workshops, integrating a focus on healthy eating habits for human health and the environment and moving away from the single focus on toxic substances in food containers.
Our workshops usually take place in person, in 3 stages (3 x 2hrs), where a group of participants (between 6 and 12) enrich their knowledge on healthy and sustainable eating. The 3 stages include the topics of ecotoxicity (step 1), eating habits (step 2) and putting in practice what they have learned in the kitchen (step 3) (see below for more information on each step).
This online training will therefore be a 2-hour participative and condensed format.The aim is that participants learn more about the pollutants in their plates and the different options to transition towards more sustainable food systems.
WECF, an international ecofeminist network of organisations, has been working since 2008 in France to train parents, health professionals and early childhood staff on toxic-free alternatives to plastic containers present in our food environments.
The Nesting workshops have been taking place in hospitals, clinics, community centers etc.. all over France (Haute-Savoie, Lyon, Nouvelle-Aquitaine, Ile de France, Strasbourg, Marseille and even La Réunion).
In 2022-2023, thanks to the support of Healthy Food Healthy Planet, we have been able to make our workshops evolve. They are now called "Healthy and Sustainable Food" workshops, integrating a focus on healthy eating habits for human health and the environment and moving away from the single focus on toxic substances in food containers.
Our workshops usually take place in person, in 3 stages (3 x 2hrs), where a group of participants (between 6 and 12) enrich their knowledge on healthy and sustainable eating. The 3 stages include the topics of ecotoxicity (step 1), eating habits (step 2) and putting in practice what they have learned in the kitchen (step 3) (see below for more information on each step).
This online training will therefore be a 2-hour participative and condensed format.The aim is that participants learn more about the pollutants in their plates and the different options to transition towards more sustainable food systems.
WECF, an international ecofeminist network of organisations, has been working since 2008 in France to train parents, health professionals and early childhood staff on toxic-free alternatives to plastic containers present in our food environments.
The Nesting workshops have been taking place in hospitals, clinics, community centers etc.. all over France (Haute-Savoie, Lyon, Nouvelle-Aquitaine, Ile de France, Strasbourg, Marseille and even La Réunion).
In 2022-2023, thanks to the support of Healthy Food Healthy Planet, we have been able to make our workshops evolve. They are now called "Healthy and Sustainable Food" workshops, integrating a focus on healthy eating habits for human health and the environment and moving away from the single focus on toxic substances in food containers.
Our workshops usually take place in person, in 3 stages (3 x 2hrs), where a group of participants (between 6 and 12) enrich their knowledge on healthy and sustainable eating. The 3 stages include the topics of ecotoxicity (step 1), eating habits (step 2) and putting in practice what they have learned in the kitchen (step 3) (see below for more information on each step).
This online training will therefore be a 2-hour participative and condensed format.The aim is that participants learn more about the pollutants in their plates and the different options to transition towards more sustainable food systems.
WECF, an international ecofeminist network of organisations, has been working since 2008 in France to train parents, health professionals and early childhood staff on toxic-free alternatives to plastic containers present in our food environments.
The Nesting workshops have been taking place in hospitals, clinics, community centers etc.. all over France (Haute-Savoie, Lyon, Nouvelle-Aquitaine, Ile de France, Strasbourg, Marseille and even La Réunion).
In 2022-2023, thanks to the support of Healthy Food Healthy Planet, we have been able to make our workshops evolve. They are now called "Healthy and Sustainable Food" workshops, integrating a focus on healthy eating habits for human health and the environment and moving away from the single focus on toxic substances in food containers.
Our workshops usually take place in person, in 3 stages (3 x 2hrs), where a group of participants (between 6 and 12) enrich their knowledge on healthy and sustainable eating. The 3 stages include the topics of ecotoxicity (step 1), eating habits (step 2) and putting in practice what they have learned in the kitchen (step 3) (see below for more information on each step).
This online training will therefore be a 2-hour participative and condensed format.The aim is that participants learn more about the pollutants in their plates and the different options to transition towards more sustainable food systems.
-min.jpg)
Step 1 Ecotoxicity: in this first module, WECF introduces participants to the pollutants present in our food environment.Using objects and visuals, participants discover and exchange their impressions on the presence of pollutants. This dialogue also provides an opportunity to discover what alternatives exist for limiting pollutants from farm to fork.
Step 2 Eating habits: in this second module, the question of the nutritional quality of our food is on the table. The topics are ultra-processed foods and diets too rich in animal products. How can we make a change on the plate while keeping in touch with our culture, respecting dietary restrictions and according to our tastes?
Step 3 In the kitchen: in this third module,participants put on their aprons. The workshop puts into practice what they have learned in the last two modules and gives them a concrete idea of what it means to eat healthily and sustainably. Using real, plant-based and varied ingredients, participants cook together and discuss how to adapt these recipes to their daily lives.
On a final note, these workshops have been delivered to a variety of audiences,including young adults, low-income families and the elderly, and have been mainly carried out in the Annemasse area, where WECF France has its office. However, very soon, they will certify their regional referent trainers to deliver in the workshop. This will enable them to disseminate the content of the new workshops throughout their Nesting network, present in different regions of France. The aim is to raise awareness among as many people as possible, especially the most vulnerable populations. We have been experimenting these workshops mainly in the area of Annemasse and the different partners of the metropolitain area
Step 1 Ecotoxicity: in this first module, WECF introduces participants to the pollutants present in our food environment.Using objects and visuals, participants discover and exchange their impressions on the presence of pollutants. This dialogue also provides an opportunity to discover what alternatives exist for limiting pollutants from farm to fork.
Step 2 Eating habits: in this second module, the question of the nutritional quality of our food is on the table. The topics are ultra-processed foods and diets too rich in animal products. How can we make a change on the plate while keeping in touch with our culture, respecting dietary restrictions and according to our tastes?
Step 3 In the kitchen: in this third module,participants put on their aprons. The workshop puts into practice what they have learned in the last two modules and gives them a concrete idea of what it means to eat healthily and sustainably. Using real, plant-based and varied ingredients, participants cook together and discuss how to adapt these recipes to their daily lives.
On a final note, these workshops have been delivered to a variety of audiences,including young adults, low-income families and the elderly, and have been mainly carried out in the Annemasse area, where WECF France has its office. However, very soon, they will certify their regional referent trainers to deliver in the workshop. This will enable them to disseminate the content of the new workshops throughout their Nesting network, present in different regions of France. The aim is to raise awareness among as many people as possible, especially the most vulnerable populations. We have been experimenting these workshops mainly in the area of Annemasse and the different partners of the metropolitain area
Step 1 Ecotoxicity: in this first module, WECF introduces participants to the pollutants present in our food environment.Using objects and visuals, participants discover and exchange their impressions on the presence of pollutants. This dialogue also provides an opportunity to discover what alternatives exist for limiting pollutants from farm to fork.
Step 2 Eating habits: in this second module, the question of the nutritional quality of our food is on the table. The topics are ultra-processed foods and diets too rich in animal products. How can we make a change on the plate while keeping in touch with our culture, respecting dietary restrictions and according to our tastes?
Step 3 In the kitchen: in this third module,participants put on their aprons. The workshop puts into practice what they have learned in the last two modules and gives them a concrete idea of what it means to eat healthily and sustainably. Using real, plant-based and varied ingredients, participants cook together and discuss how to adapt these recipes to their daily lives.
On a final note, these workshops have been delivered to a variety of audiences,including young adults, low-income families and the elderly, and have been mainly carried out in the Annemasse area, where WECF France has its office. However, very soon, they will certify their regional referent trainers to deliver in the workshop. This will enable them to disseminate the content of the new workshops throughout their Nesting network, present in different regions of France. The aim is to raise awareness among as many people as possible, especially the most vulnerable populations. We have been experimenting these workshops mainly in the area of Annemasse and the different partners of the metropolitain area
Step 1 Ecotoxicity: in this first module, WECF introduces participants to the pollutants present in our food environment.Using objects and visuals, participants discover and exchange their impressions on the presence of pollutants. This dialogue also provides an opportunity to discover what alternatives exist for limiting pollutants from farm to fork.
Step 2 Eating habits: in this second module, the question of the nutritional quality of our food is on the table. The topics are ultra-processed foods and diets too rich in animal products. How can we make a change on the plate while keeping in touch with our culture, respecting dietary restrictions and according to our tastes?
Step 3 In the kitchen: in this third module,participants put on their aprons. The workshop puts into practice what they have learned in the last two modules and gives them a concrete idea of what it means to eat healthily and sustainably. Using real, plant-based and varied ingredients, participants cook together and discuss how to adapt these recipes to their daily lives.
On a final note, these workshops have been delivered to a variety of audiences,including young adults, low-income families and the elderly, and have been mainly carried out in the Annemasse area, where WECF France has its office. However, very soon, they will certify their regional referent trainers to deliver in the workshop. This will enable them to disseminate the content of the new workshops throughout their Nesting network, present in different regions of France. The aim is to raise awareness among as many people as possible, especially the most vulnerable populations. We have been experimenting these workshops mainly in the area of Annemasse and the different partners of the metropolitain area
Step 1 Ecotoxicity: in this first module, WECF introduces participants to the pollutants present in our food environment.Using objects and visuals, participants discover and exchange their impressions on the presence of pollutants. This dialogue also provides an opportunity to discover what alternatives exist for limiting pollutants from farm to fork.
Step 2 Eating habits: in this second module, the question of the nutritional quality of our food is on the table. The topics are ultra-processed foods and diets too rich in animal products. How can we make a change on the plate while keeping in touch with our culture, respecting dietary restrictions and according to our tastes?
Step 3 In the kitchen: in this third module,participants put on their aprons. The workshop puts into practice what they have learned in the last two modules and gives them a concrete idea of what it means to eat healthily and sustainably. Using real, plant-based and varied ingredients, participants cook together and discuss how to adapt these recipes to their daily lives.
On a final note, these workshops have been delivered to a variety of audiences,including young adults, low-income families and the elderly, and have been mainly carried out in the Annemasse area, where WECF France has its office. However, very soon, they will certify their regional referent trainers to deliver in the workshop. This will enable them to disseminate the content of the new workshops throughout their Nesting network, present in different regions of France. The aim is to raise awareness among as many people as possible, especially the most vulnerable populations. We have been experimenting these workshops mainly in the area of Annemasse and the different partners of the metropolitain area
Step 1 Ecotoxicity: in this first module, WECF introduces participants to the pollutants present in our food environment.Using objects and visuals, participants discover and exchange their impressions on the presence of pollutants. This dialogue also provides an opportunity to discover what alternatives exist for limiting pollutants from farm to fork.
Step 2 Eating habits: in this second module, the question of the nutritional quality of our food is on the table. The topics are ultra-processed foods and diets too rich in animal products. How can we make a change on the plate while keeping in touch with our culture, respecting dietary restrictions and according to our tastes?
Step 3 In the kitchen: in this third module,participants put on their aprons. The workshop puts into practice what they have learned in the last two modules and gives them a concrete idea of what it means to eat healthily and sustainably. Using real, plant-based and varied ingredients, participants cook together and discuss how to adapt these recipes to their daily lives.
On a final note, these workshops have been delivered to a variety of audiences,including young adults, low-income families and the elderly, and have been mainly carried out in the Annemasse area, where WECF France has its office. However, very soon, they will certify their regional referent trainers to deliver in the workshop. This will enable them to disseminate the content of the new workshops throughout their Nesting network, present in different regions of France. The aim is to raise awareness among as many people as possible, especially the most vulnerable populations. We have been experimenting these workshops mainly in the area of Annemasse and the different partners of the metropolitain area
Step 1 Ecotoxicity: in this first module, WECF introduces participants to the pollutants present in our food environment.Using objects and visuals, participants discover and exchange their impressions on the presence of pollutants. This dialogue also provides an opportunity to discover what alternatives exist for limiting pollutants from farm to fork.
Step 2 Eating habits: in this second module, the question of the nutritional quality of our food is on the table. The topics are ultra-processed foods and diets too rich in animal products. How can we make a change on the plate while keeping in touch with our culture, respecting dietary restrictions and according to our tastes?
Step 3 In the kitchen: in this third module,participants put on their aprons. The workshop puts into practice what they have learned in the last two modules and gives them a concrete idea of what it means to eat healthily and sustainably. Using real, plant-based and varied ingredients, participants cook together and discuss how to adapt these recipes to their daily lives.
On a final note, these workshops have been delivered to a variety of audiences,including young adults, low-income families and the elderly, and have been mainly carried out in the Annemasse area, where WECF France has its office. However, very soon, they will certify their regional referent trainers to deliver in the workshop. This will enable them to disseminate the content of the new workshops throughout their Nesting network, present in different regions of France. The aim is to raise awareness among as many people as possible, especially the most vulnerable populations. We have been experimenting these workshops mainly in the area of Annemasse and the different partners of the metropolitain area
Step 1 Ecotoxicity: in this first module, WECF introduces participants to the pollutants present in our food environment.Using objects and visuals, participants discover and exchange their impressions on the presence of pollutants. This dialogue also provides an opportunity to discover what alternatives exist for limiting pollutants from farm to fork.
Step 2 Eating habits: in this second module, the question of the nutritional quality of our food is on the table. The topics are ultra-processed foods and diets too rich in animal products. How can we make a change on the plate while keeping in touch with our culture, respecting dietary restrictions and according to our tastes?
Step 3 In the kitchen: in this third module,participants put on their aprons. The workshop puts into practice what they have learned in the last two modules and gives them a concrete idea of what it means to eat healthily and sustainably. Using real, plant-based and varied ingredients, participants cook together and discuss how to adapt these recipes to their daily lives.
On a final note, these workshops have been delivered to a variety of audiences,including young adults, low-income families and the elderly, and have been mainly carried out in the Annemasse area, where WECF France has its office. However, very soon, they will certify their regional referent trainers to deliver in the workshop. This will enable them to disseminate the content of the new workshops throughout their Nesting network, present in different regions of France. The aim is to raise awareness among as many people as possible, especially the most vulnerable populations. We have been experimenting these workshops mainly in the area of Annemasse and the different partners of the metropolitain area
Step 1 Ecotoxicity: in this first module, WECF introduces participants to the pollutants present in our food environment.Using objects and visuals, participants discover and exchange their impressions on the presence of pollutants. This dialogue also provides an opportunity to discover what alternatives exist for limiting pollutants from farm to fork.
Step 2 Eating habits: in this second module, the question of the nutritional quality of our food is on the table. The topics are ultra-processed foods and diets too rich in animal products. How can we make a change on the plate while keeping in touch with our culture, respecting dietary restrictions and according to our tastes?
Step 3 In the kitchen: in this third module,participants put on their aprons. The workshop puts into practice what they have learned in the last two modules and gives them a concrete idea of what it means to eat healthily and sustainably. Using real, plant-based and varied ingredients, participants cook together and discuss how to adapt these recipes to their daily lives.
On a final note, these workshops have been delivered to a variety of audiences,including young adults, low-income families and the elderly, and have been mainly carried out in the Annemasse area, where WECF France has its office. However, very soon, they will certify their regional referent trainers to deliver in the workshop. This will enable them to disseminate the content of the new workshops throughout their Nesting network, present in different regions of France. The aim is to raise awareness among as many people as possible, especially the most vulnerable populations. We have been experimenting these workshops mainly in the area of Annemasse and the different partners of the metropolitain area
Step 1 Ecotoxicity: in this first module, WECF introduces participants to the pollutants present in our food environment.Using objects and visuals, participants discover and exchange their impressions on the presence of pollutants. This dialogue also provides an opportunity to discover what alternatives exist for limiting pollutants from farm to fork.
Step 2 Eating habits: in this second module, the question of the nutritional quality of our food is on the table. The topics are ultra-processed foods and diets too rich in animal products. How can we make a change on the plate while keeping in touch with our culture, respecting dietary restrictions and according to our tastes?
Step 3 In the kitchen: in this third module,participants put on their aprons. The workshop puts into practice what they have learned in the last two modules and gives them a concrete idea of what it means to eat healthily and sustainably. Using real, plant-based and varied ingredients, participants cook together and discuss how to adapt these recipes to their daily lives.
On a final note, these workshops have been delivered to a variety of audiences,including young adults, low-income families and the elderly, and have been mainly carried out in the Annemasse area, where WECF France has its office. However, very soon, they will certify their regional referent trainers to deliver in the workshop. This will enable them to disseminate the content of the new workshops throughout their Nesting network, present in different regions of France. The aim is to raise awareness among as many people as possible, especially the most vulnerable populations. We have been experimenting these workshops mainly in the area of Annemasse and the different partners of the metropolitain area
Step 1 Ecotoxicity: in this first module, WECF introduces participants to the pollutants present in our food environment.Using objects and visuals, participants discover and exchange their impressions on the presence of pollutants. This dialogue also provides an opportunity to discover what alternatives exist for limiting pollutants from farm to fork.
Step 2 Eating habits: in this second module, the question of the nutritional quality of our food is on the table. The topics are ultra-processed foods and diets too rich in animal products. How can we make a change on the plate while keeping in touch with our culture, respecting dietary restrictions and according to our tastes?
Step 3 In the kitchen: in this third module,participants put on their aprons. The workshop puts into practice what they have learned in the last two modules and gives them a concrete idea of what it means to eat healthily and sustainably. Using real, plant-based and varied ingredients, participants cook together and discuss how to adapt these recipes to their daily lives.
On a final note, these workshops have been delivered to a variety of audiences,including young adults, low-income families and the elderly, and have been mainly carried out in the Annemasse area, where WECF France has its office. However, very soon, they will certify their regional referent trainers to deliver in the workshop. This will enable them to disseminate the content of the new workshops throughout their Nesting network, present in different regions of France. The aim is to raise awareness among as many people as possible, especially the most vulnerable populations. We have been experimenting these workshops mainly in the area of Annemasse and the different partners of the metropolitain area
Step 1 Ecotoxicity: in this first module, WECF introduces participants to the pollutants present in our food environment.Using objects and visuals, participants discover and exchange their impressions on the presence of pollutants. This dialogue also provides an opportunity to discover what alternatives exist for limiting pollutants from farm to fork.
Step 2 Eating habits: in this second module, the question of the nutritional quality of our food is on the table. The topics are ultra-processed foods and diets too rich in animal products. How can we make a change on the plate while keeping in touch with our culture, respecting dietary restrictions and according to our tastes?
Step 3 In the kitchen: in this third module,participants put on their aprons. The workshop puts into practice what they have learned in the last two modules and gives them a concrete idea of what it means to eat healthily and sustainably. Using real, plant-based and varied ingredients, participants cook together and discuss how to adapt these recipes to their daily lives.
On a final note, these workshops have been delivered to a variety of audiences,including young adults, low-income families and the elderly, and have been mainly carried out in the Annemasse area, where WECF France has its office. However, very soon, they will certify their regional referent trainers to deliver in the workshop. This will enable them to disseminate the content of the new workshops throughout their Nesting network, present in different regions of France. The aim is to raise awareness among as many people as possible, especially the most vulnerable populations. We have been experimenting these workshops mainly in the area of Annemasse and the different partners of the metropolitain area
Step 1 Ecotoxicity: in this first module, WECF introduces participants to the pollutants present in our food environment.Using objects and visuals, participants discover and exchange their impressions on the presence of pollutants. This dialogue also provides an opportunity to discover what alternatives exist for limiting pollutants from farm to fork.
Step 2 Eating habits: in this second module, the question of the nutritional quality of our food is on the table. The topics are ultra-processed foods and diets too rich in animal products. How can we make a change on the plate while keeping in touch with our culture, respecting dietary restrictions and according to our tastes?
Step 3 In the kitchen: in this third module,participants put on their aprons. The workshop puts into practice what they have learned in the last two modules and gives them a concrete idea of what it means to eat healthily and sustainably. Using real, plant-based and varied ingredients, participants cook together and discuss how to adapt these recipes to their daily lives.
On a final note, these workshops have been delivered to a variety of audiences,including young adults, low-income families and the elderly, and have been mainly carried out in the Annemasse area, where WECF France has its office. However, very soon, they will certify their regional referent trainers to deliver in the workshop. This will enable them to disseminate the content of the new workshops throughout their Nesting network, present in different regions of France. The aim is to raise awareness among as many people as possible, especially the most vulnerable populations. We have been experimenting these workshops mainly in the area of Annemasse and the different partners of the metropolitain area
Step 1 Ecotoxicity: in this first module, WECF introduces participants to the pollutants present in our food environment.Using objects and visuals, participants discover and exchange their impressions on the presence of pollutants. This dialogue also provides an opportunity to discover what alternatives exist for limiting pollutants from farm to fork.
Step 2 Eating habits: in this second module, the question of the nutritional quality of our food is on the table. The topics are ultra-processed foods and diets too rich in animal products. How can we make a change on the plate while keeping in touch with our culture, respecting dietary restrictions and according to our tastes?
Step 3 In the kitchen: in this third module,participants put on their aprons. The workshop puts into practice what they have learned in the last two modules and gives them a concrete idea of what it means to eat healthily and sustainably. Using real, plant-based and varied ingredients, participants cook together and discuss how to adapt these recipes to their daily lives.
On a final note, these workshops have been delivered to a variety of audiences,including young adults, low-income families and the elderly, and have been mainly carried out in the Annemasse area, where WECF France has its office. However, very soon, they will certify their regional referent trainers to deliver in the workshop. This will enable them to disseminate the content of the new workshops throughout their Nesting network, present in different regions of France. The aim is to raise awareness among as many people as possible, especially the most vulnerable populations. We have been experimenting these workshops mainly in the area of Annemasse and the different partners of the metropolitain area
Step 1 Ecotoxicity: in this first module, WECF introduces participants to the pollutants present in our food environment.Using objects and visuals, participants discover and exchange their impressions on the presence of pollutants. This dialogue also provides an opportunity to discover what alternatives exist for limiting pollutants from farm to fork.
Step 2 Eating habits: in this second module, the question of the nutritional quality of our food is on the table. The topics are ultra-processed foods and diets too rich in animal products. How can we make a change on the plate while keeping in touch with our culture, respecting dietary restrictions and according to our tastes?
Step 3 In the kitchen: in this third module,participants put on their aprons. The workshop puts into practice what they have learned in the last two modules and gives them a concrete idea of what it means to eat healthily and sustainably. Using real, plant-based and varied ingredients, participants cook together and discuss how to adapt these recipes to their daily lives.
On a final note, these workshops have been delivered to a variety of audiences,including young adults, low-income families and the elderly, and have been mainly carried out in the Annemasse area, where WECF France has its office. However, very soon, they will certify their regional referent trainers to deliver in the workshop. This will enable them to disseminate the content of the new workshops throughout their Nesting network, present in different regions of France. The aim is to raise awareness among as many people as possible, especially the most vulnerable populations. We have been experimenting these workshops mainly in the area of Annemasse and the different partners of the metropolitain area
A Pan-European movement uniting civil society organisations and funders so that healthy, just and sustainable food environments become the norm and harmful agriculture ends.
Creative Commons Licence 4.0 2022, Healthy Food Heathy Planet
Privacy Policy
