SIDUMED

Sustaining Intercultural Dialogue through deeper Understanding of Mediterranean Food

scope

Did you know that the Mediterranean diet is included in the UNESCO List of the Intangible Cultural Heritage of Humanity? Over the years, the Mediterranean food and diet as “products” of the interchange among cultures and landscapes have stayed away from  tension and have always worked as a “bridge” that connects and inspires people. However, most of the available educational resources focus on their health aspects, leaving out their huge potential for intercultural dialogue. SIDUMEF will help co-create new open educational resources with the objective of fostering awareness among educators, youth and citizens on the tangible and intangible heritage of the Mediterranean diet. Ultimately it aspires to improve the “perceptions of the other” by exploring the different food cultures  as well as the common responsibilities of sustainable consumption and production.

OBJECTIVES

  1. To raise awareness on the Mediterranean food products and diet and related intangible cultural heritage and goods -customs, traditions, culinary practices/tools, ceremonies, and values, as a means for the promotion of Intercultural Dialogue and Sustainability.
  2. To improve “perceptions of the other” particularly among the youth of the Mediterranean countries exploring cultures and traditions related to food, tracing similarities and differences.
  3. To contribute in transfer of experiences, know-how and competencies on Intercultural Dialogue for Sustainability.
  4. To facilitate access to intercultural educational resources across the Euro-Mediterranean region.

partners

Mediterranean Information Office for Environment, Culture and Sustainable Development

Circolo Festambiente (Legambiente) 

Arab Office for Youth and Environment

Palestine Wildlife Society 

Club Marocain pour l’environnement et le Développement

Associated Partners

logo unesco_chair_ENG
logo_elearninguoa

key activities

  • Co-creation of one educational resource (e-book) and one MOOC fostering cultural diversity and intercultural dialogue using Mediterranean food as a vehicle.
  • Trainings/multiplier events  of formal and non-educators and youth trainers  on the new intercultural resources. The training acitvities will happen in physical and/or virtual form depending on the situation caused by COVI19 outbreak.

 

duration

11 months , 27 October 2020 -27  September 2021

 

sponsors

The project will receive funding by the Anna Lindh Foundation, (ALF/CFP/2020/ICD/215) while it is supported by the Annual Programme of MIO-ECSDE and Partners resources.

The background

SIDUMEF is building on the legacy of a previous awarded ALF Project “Mediterranean food: Historical, Environmental, Health and Cultural Dimensions”  that was targeting mainly the educational community (see some quotes below). In addition MIO-ECSDE/MEdIES have worked in depth on the Mediterranean food issues when developing the respective e-learning course  for the University of Athens.  SIDUMEF  will create updated resources targeting to the wider public and youth  thus having a greater outreach than the previous action.

We trained more than 250 educators in Rabat, Grosseto, Kairouan, Rio de Mayor, Cairo, Amman and Athens ato apply ESD using as a vehicle Med. Food & Diet. We were proud that the material chosen as one of the 1001 Actions (2008-2009) and engaged more than 500 high school students in Greece, Egypt, Jordan and Italy. 

Prof Michael Scoullos, MIO-ECSDE Chairman

Mediterranean cuisine presents a long culinary trdition which needs to be preserved and promoted. 

Dr Paul Mifsud, ex-coordinator of UNEP/MAP

Because of its importance the Greek National Commission of UNESCO in Greece together with many competent Organisations and stakeholders interested in the Mediterranean diet has proposed the Mediterranean food and diet to be included in the Representative List of the Intangible Cultural Heritage of Humanity of UNESCO where it has been accepted.

Aikaterini Tzitzikosta, President of the Hellenic National Commission for UNESCO