This is work our board member Jason O’Rourke have been doing with the UN that they are using as a case study for their new food education programme for developing countries. Great that sensory food education is being promoted to a wider audience by them.
Author: Lucile Garric
TastEd won the BBC Food and Farming Innovation award 2022
Congratulations to our colleagues from TastEd
TastEd won the prestigious BBC Food and Farming Innovation award last night.
You can find us here
Sapere and TastEd on the BBC Food program
Sapere and TastEd were on the BBC Food show yesterday.
The whole program is exciting.
But if you don’t have time to listen to everything, you can go directly to the intervention of Sapere and TastEd,
Jason O’Rourke and sensory education on the BBC
Our board member Jason O’Rourke contributed to this BBC Radio 4 program about food-based sensory education and other food education ideas.
It’s a very good documentary to fully listen.
But if you want to go straight to Jason’s interview, it’s 22m:30s. It’s “here“
A digital conference : “The relation of sensory education and sustainability“
On October 20th 2022, SAPERE international organizes a digital conference from 15.00-17.00 Brussels time.
Many speakers from the SAPERE aisb network will follow one another to shed light on our reflection on the relationship between sensory food education and sustainability (environmental and social).
SAPERE aisb is an international network gathering researchers, educators and organisations with the aim to spreadnsensory and food education to children in schools and kindgartens.
The program of the e-conference is :
15.00 – 15.20 Introduction (Stina Algotson, SAPERE chairman) and presentation of the board members (Jason, Anna, Silja, Caroline, Jacques, Didier)
15.20 – 15.40 Connections between Sensory Food Education and Sustainability values Dr Caroline Reverdy, OdoratNEWS, Switzerland
15.40 – 16.00 Using taste education to decrease fussy eating and increase the enjoyment of food – promoting health and sustainability Dr Anna Sigga Olafsdottir & Sigrun Thorsteinsdottir, University of Iceland, Iceland
16.00 – 16.20 How to encourage children to plant-based foods – an intervention study and practical examplesAliisa Hyvönen, MSc (nutrition), food education specialist, Finnish Society for Food Education Ruukku, Finland
16.20 – 16.40 Sensory Food Education in practice: How it can be used in Early Years and Holiday Provision settingsDr Jason O’Rourke, Washingborough Academy & TastEd, United Kingdom
16.40 – 17.00 Roundtable, questions and conclusion (Jason O’Rourke moderator)
We invite you to register now here
Take a look at this lovely Demeter Project!
TastEd and Maths on a farm
A truly great example of international school collaboration (ERASMUS) where taste education is included. Our UK members, Washingborough Academy and TasteEd have participated as well as schools from a number of other European countries.
Einar Risvik in Memoriam
Today the Sapere board received the very sad message that our friend, colleague and board member, Dr Einar Risvik died on Sunday 23rd in Oslo, Norway.
Einar retired from work February 1st this year, and his plan was to have more time with family and friends and all his hobbies. However, he was diagnosed with incurable cancer just when he stopped working, and the disease developed very fast.
As many of you know Einar was very creative, full of energy and very caring for everyone. It is inconceivably sad he is not with us anymore. And of course the largest loss is for Einar’s nearest and dearest family – Rolf, Tobias and Thea.
I first met Einar in 1992 at the Pangborn Sensory Science Symposium in Helsinki. The field of sensory science was totally new to me but important for my work. Einar was generously taking his time to explain how sensory knowledge could be used in developing food, meals and a quality seeking consumer. I learned it was a tool for innovation and education. He was our advisor when we developed the first university courses in Sensory Science in Sweden. These courses where offered at Uppsala university and Örebro university in 1994. We became friends and I was happy to attend when Einar defended his doctoral thesis in Norway.
Einar entered Nofima, a leading institute for food research in Norway in 1981 and held a number of positions there until his retirement. He had a never-ending interest in food, gastronomy, taste, sensory science and consumer behaviour. He was a source of knowledge and inspiration to many of us in a Nordic as well as an international context.
Einar was always open for collaborations. He joined us, a handful of persons from Sweden, Denmark and Norway, on a trip to Chinon, France to meet Jacques Puisais in 1994, in order to discuss sensory education for children – what would become the Sapere method shortly after. Einar introduced the sensory education for children in Norway and was one of the minds behind the Norwegian taste week (Smakens uke) and the food education, Norsk Smakskule. He was furthermore greatly involved in the development of the New Nordic Food concept.
In 2015 Einar replaced Dr Ep Köster as board member and Scientific advisor in Sapere International. Einar was very happy to join us and together with Norsk Smakskule he arranged a fantastic and unforgettable Sapere Symposia in Bessheim, Norway in 2016.
Thank you Einar for your teamwork and important contributions to Sapere International. You are in our minds. I am so happy and grateful for all the memorable moments, work, travel, discussions, meals and nice wines we have shared.
Stina Algoston