Alpina

Healthy food practices component.

During the months of June, July and August 2019, Sinergias worked hand in hand with the Alpina Foundation to contribute to the conceptual and technical consolidation of its Healthy Food Practices component, within the framework of the Foundation's Integral Route for the formulation and execution of projects. This process resulted in the development and construction of a strategic document, the contents of which are detailed below.

The consolidation of the Healthy Food Practices component had the objective, on the part of the Alpina Foundation, of contributing to the improvement of food and nutritional security conditions, as well as to the consolidation of sustainable food systems through the strengthening of individual, family and community capacities, in light of the recognition of territorial particularities and local knowledge.

The construction of this component from the Synergies consultancy was based on two central axes, namely: food security and sustainable food systems. The first axis is the first of the links to move towards the second axis. Next, conceptual, methodological and operational guidelines were established for the implementation of the component in question. In addition to the two central axes, other elements that formed the conceptual basis of the component were: the differential approach, local knowledge and the progressive policy of the right to food.

The structure of the component, as another section of the strategic document, was consolidated in consideration of a diagnostic period and three levels determined by months, with activities and monitoring and evaluation processes transversal to the structure. Each level, in turn, consisted of established goals and indicators, in order to facilitate transformations.

Within the framework of the component, a basic thematic content was proposed around the promotion of 5 healthy food practices, to be implemented at the different levels of the component. These were: eating habits, food self-production, food handling and preparation, food and local gastronomy and community self-management.

To close the document, the use of some tools for implementation was proposed, in view of the practical challenges in capturing, processing and systematizing the information.