Cooking for freedom Erasmus Plus 2016-2018 Call 2016 KA204 – Strategic partnerships for adult education – Exanges of practices Progetto numero 2016-1-IT02-KA204-024290

The origin of the project From 2013 to 2015 a European project was held (in Italy promoted, among others, by Slow Food, the co-operative Beniamino and the Porto Azzurro prison) on food and prison involving Italian and foreign partners: Taste of Freedom. From that experience emerged the need to open a reflection on the role of vocational training and work in the prison system. 2013-2015 Taste of Freedom 2016-2018 Cooking for Freedom

2 years project 4 countries 10 partners Schools, Prisons, Ngo Cooking and culture

What we aims The Cooking for Freedom project's primary objective is to produce an inclusive education given to inmateswho come to freedom, so as to provide them a spendable professionalism in the workplace. Through the acquisition of a professional, in fact, it is more likely that the return to society can be successful for them, because it can contribute to getting them into work. Moreover, even during the course it is possible that they may know companies and manufacturers available then to hire them at the end of the course.

What we aims In reference to the young students of vocational schools, also, the goal is to let them share a training course with the prisoners, making them also experience in being their own trainers, but above all the training becomes sharing tool and inclusion, since, albeit from different sources and pathways, both groups share the same goal: the acquisition of quality skills

What we aims At the and of the project we should have created and tested a pilot training courses that could be models, planned with the cooperation between prison institution, educational institutions and a wide territorial network of associations and companies that deal with catering and nutrition. That experience will shown in a “lineguide manual” of the courses.

Project objectives Comparison of good practices Construction of a training path for entering the work world Social Inclusion Stages and internships Training for operators Writing an operating manual on training for operators and professional training paths

What we are doing To reach objectives

Meetings to share ideas

Courses with inmates and students

Building a manual of guidelines

On January and February Our last activities On January and February

Turkey dissemination day On February 1, 2018, Turkey partners, Yıldırım Beyazıt Vocational High School and Gazi University, made a dinner invitation to the stakeholders as an output of the first part of the project. Trainees and trainers of the project have prepared a dinner based on the education they have got in the scope of the project. In Turkey leg of the project, trainees completed their training in terms of theoretical courses about the other content related to cooking in 2017.

Portugal dissemination day On January 13th, at the D. Carlos I school in Sintra, we made a very tasty meal and a very special dessert. We continue to believe that this project is a plus for our future and for our personal growth.

Lithuania dissemination day NGO “Social Support projects” organized various dissemination activities during common dissemination week. On the 5th of February our chef cooked together with inmates at Lukiskes prison. This time they prepared spaghetti carbonara. Also On the 6th of February project manager Agne Bykova attended radio show New day at radio station XFM. She presented activities of “Social Support projects” and activities of project “Cooking4freedom”. On he 7th of February we made a meeting with persons, who are interested in our project from Vilniaus pataisos namai (Vilnius correction house).

Italy dissemination day Ended the first phase it will be organized training internships at local companies. The promotional lunch of Cooking for Freedom was interesting path for school’s students who have the opportunity to get closer to realities and life stories that can be very interesting for them, from the training point of view but above all of growth. The chef Alvaro Claudi, has guided the boys and prisoners in the preparation of the lunch that concludes, therefore, the first phase of the project. Images and interviews here.

And we will continue to…