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

2. 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.
Taste of Freedom
Cooking for Freedom

3. 2 years project
4 countries
10 partners
Schools,
Prisons,
Ngo
Cooking and culture

4. 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.

5. 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

6. 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.

7. 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

8. What we are doing
To reach objectives

9. Meetings to share ideas

10. Courses with inmates and students

11. Building a manual of guidelines

12. On January and February
Our last activities
On January and February

13. 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.

14. 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.

15. 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).

16. 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.

17. And we will continue to…