CREATING NEW EDUCATION SCHEMES TO TACKLE OBESITY

<< Background >>The current obesity pandemic is one of the most serious public health problems of the 21st century. For the first time in the history of mankind, more people are dying from overweight and its concomitant diseases derived from metabolic syndrome than from malnutrition on the planet.Of the 8 billion people in the world, 2.5 billion are overweight and more than 650 million suffer from obesity. Chilling figures. Our work has shown that it is not only a health issue, as has been believed until now, but above all a matter of education. It has been shown that doctors and endocrinologists, nutritionists and dieticians are not enough to treat a chronic, neurological disease of the whole being, such as obesity, which requires a multidisciplinary approach.That is why new strategies that attack the root of the problem are necessary and already urgent: obesity requires the training of experts who can be effective and provide lifelong support and needs not only a multidisciplinary approach but also a lifelong approach, so it is necessary to train professionals in all areas to be able to serve society as a whole with educational methodologies that work.<< Objectives >>The main objective of this project is to address obesity and promote healthy eating habits through alimentary education, sustainability and self-employment. It seeks to disseminate the Mediterranean diet as a model of healthy and sustainable eating, highlighting its benefits to prevent obesity-related diseases and improve quality of life. Through theoretical and practical training, professionals will be trained to accompany and motivate people in processes of weight loss and adoption of healthy habits, promoting self-employment and digitization, especially among young people and women.In addition, the project integrates sustainability principles, such as the use of local and seasonal ingredients, the reduction of food waste and the promotion of responsible diets, aligning with the Sustainable Development Goals (SDGs). The international collaboration will enable the exchange of best practices, the development of innovative and replicable solutions at the European level and the generation of a significant social impact. Thus, the project not only seeks to combat obesity, but also to contribute to social, economic and environmental well-being, promoting positive and sustainable change in society.<< Implementation >>The project has developed several key activities focused on alimentary education and sustainability. Initially, contacts were established between the participating organizations through seminars and workshops in which entrepreneurship was encouraged and strategic networks were created to maximize impact. Subsequently, specific training contents were designed and presented for the HORECA sector, integrating contributions from hospitality experts and applying them through practical activities. These contents were implemented in a hotel, where they were evaluated through case studies, analyzing their effectiveness and areas for improvement.In addition, coordination meetings were organized to align project actions and mitigate future risks. Finally, a training manual was publicly presented, bringing together the results of the project, accompanied by talks and a multiplying action with authorities and experts. The entire process included a focus on sustainability, accessibility and replicability, promoting innovative and healthy practices in the alimentary industry.<< Results >>The project concluded that alimentary education is key to promoting healthy and sustainable habits in the HORECA sector, achieving a positive impact on both employees and customers. The integration of theory and practice allowed for effective application of knowledge, while the use of local and seasonal ingredients, together with the reduction of food waste, highlighted the importance of environmental and economic sustainability. In addition, international collaboration networks were strengthened, fostering the exchange of good practices and expanding the possibilities for replicating the results.Among the main results was the development of a training manual available in several languages, with practical content on sustainability and alimentary education, applied and validated through a case study in a hotel. The project staff was directly trained, raising awareness of sustainable practices, and authorities and experts were involved through multiplier actions and press conferences. The project materials were widely disseminated on digital platforms, ensuring their accessibility and replicability, thus contributing to a change towards healthier, more sustainable and responsible habits in society.