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      Welcome to the GRDF MedSNAIL Elearning Environment


      About the Project

      Mediterranean basin countries present a rich variety of agro-food products deeply rooted in local culture and biodiversity and representative of the Mediterranean diet. These territories also share common issues and challenges in the agro-food sector such as gradual loss of local varieties, rural poverty (mostly affecting women), limited investment capacity of rural entrepreneurs and lack of training on socio- environmental sustainability, business planning, and marketing strategies.

      MedSNAIL intends to tackle these issues by fostering the valorisation and development of small-scale traditional agro-food value chains, combining enhancement of market potentialities and socio-environmental sustainability. Project activities will build on the well-established experience, principles and methods of SlowFood, an international grassroots organization promoting traditional food with a strong focus on biodiversity preservation.

      Read more at the project website, http://www.enicbcmed.eu/projects/medsnail


Available courses

Slow Food Philosophy

Created by Slow Food International and Slow Food Italy, the Slow Food Foundation for Biodiversity is the operational body for the protection of food biodiversity.

Inaugurated in Florence in 2003 with contribution from the Tuscany Regional Authority, it coordinates and promotes Slow Food’s projects to protect food biodiversity across the world: Presidia, Ark of Taste, gardens in Africa, Slow Food Chefs’ Alliance and Earth Markets.

 The Slow Food Foundation has its own statute, budget, Board of Directors, and operational office. Every year it publishes the Social Report, which provides a detailed outline of the activities carried out, as well as the source and use of funds.

 Active in over 100 countries, the Foundation involves thousands of small-scale producers in its projects, providing technical assistance, training, producer exchanges and communication.

 Furthermore, it provides technical tools for various projects (guidelines, production protocols, manuals, etc.), explores the themes related to these projects (sustainable agriculture, raw milk, small-scale fishing, animal welfare, seeds, GMOs, etc.), and communicates ideas and activities related to biodiversity through Slow Food’s training and communication activities.

https://www.fondazioneslowfood.com/en/


Gozo Quality Mark Initiative

This short course presents the working of the Gozo Artisan Network, its aims, objectives and activities. It also delves into the upcoming DLT Solution For Local Gozitan Produce, designed to enable authentication and prove authenticity and certification that the product is locally produced (i.e. Gozitan).

Agri-food Law

The course covers legislation enacted to protect the agri-food sector, including labelling and designations of origin or quality, as well as rules for consumer protection, environmental safeguards and safety issues, such as practices for storage, traceability and quality control of the products

Sustainable Gastronomy

The course addresses issues of sustainability in the food industry.  It provides information on sustainable gastronomic practices and management, in order to enable students to reduce the negative environmental impacts of their activities, while keeping and enhancing their socio-economic benefits.


Food Hygiene and Microbiology

This course addresses issues related to food hygiene and microbiology, providing basic knowledge on specific microbes that impact the production of food and beverages.  It aims to enable students to apply correct practices of hygiene and food safety, and to implement processes that lower the risk of contamination. 


Introduction to Food Science

This course introduces the chemical principles of food systems.  It covers the biochemical process that take place inside living organisms, when food is eaten.  Students learn of the substances present in fresh or processed foods and the chemical reactions brought about when these are digested.  This will give them a better understanding of the practical effects of eating different foods.