ETDTFA

Education and Training Development for the Treatment of Food Allergies

ERASMUS+ KA220-HED - Cooperation Partnerships

2022-2-HU01-KA220-HED-000094859

Project management

A healthy lifestyle is more and more important since civilizational diseases are spreading continuously. There are a lot of innovative foods and ingredients on the market, but people with a food allergy or intolerance can face a complex problem because they have to avoid these ingredients and need to choose another healthy type of food that can substitute the “normal” nutrient. 3% of the Hungarian population suffer from food allergy or intolerance, and 1% have serious symptoms. This disease encumbers the daily routine of the patient. It is difficult to organize a free time program in a restaurant or pub, participate in a festival or a business trip, eat in the workplace, etc. The HoReCa sector is not equally well performed to satisfy the food allergy needs and the employees of the sector possess very different knowledge about this special field of nutrition. The application of the relevant European Union legislation (Regulation No 1169/2011 of the European Parliament and the Council on the provision of food information to consumers) and the rules of safe food production also often encounter difficulties. Unfortunately, despite the tendency of this problem, the service providers are unsure when facing this problem, and they can’t serve the guests or only with mistakes, which can cause health damage to the guests.

The participating organizations face the problem in their practices and many colleges and students are affected in some kinds of these diseases. They started to study the economic relations of this field and there are some single initiatives to develop their course materials with these important directions, but we need complex, practice-based knowledge to be able to synthesize and apply it in the education system. It is essential to develop commerce, hospitality, and tourism education to improve the knowledge regarding food allergies and intolerances.

Thus, the organizations can prepare their students for the new challenges and they can offer training programs for other stakeholders, like employees and leaders of restaurants, hotels, or other professionals. With this project, it becomes possible to develop an advisory team and service package in the universities that can help the player of the HoReCa sector to create a secure supply system in the long term.

Our most important task is to facilitate acceptance of existing food allergies and intolerances and to highlight the importance of the handling methods with the help of the education system and supporting network. It is essential in the inclusion of affected students and other consumers because there are a lot of people who understate the relevance of this illness or can’t accept the importance of the handling methods (e.g. avoiding ingredients completely). This is why we need to develop an attitude formatting solution with the help of active participation of civil organizations.

Priorities

HE: Building inclusive higher education systems

ADU: Improving the availability of high quality learning opportunities for adults

ADU: Creating upskilling pathways, improving accessibility and increasing take-up of adult education

Aims

One of our long-term objectives is the construction and continuous development of an expert network with the participation of universities, civil organizations, and authorities. With the cooperation of these organizations and the synthetization of their knowledge, we can effectively influence the participants of the HoReCa sector, and this can cause the food allergy-affected consumers a better service with considerable security. With the developed course materials, we offer a high-quality learning program for our students and external adult applicants (employees of the HoReCa sector) based on novel digital learning methods.

Participants

Budapest University of Economics and Business, Budapest, Hungary

J Selye University, Komarno, Slovakia

Istanbul Medeniyet University, Istanbul, Turkey

Oporto Global University, Porto, Portugal

The budget

250 000 EUR

Project management

Dr. Gabriella Soós (BUEB) project leader

Dr. Tamás Kozák (BUEB) professional project manager

Dr. Andrea Lugasi (BUEB) professional project manager

Dr. Éva Gajzágó (BUEB) financial manager

László Varga (BUEB) project office manager

Katalin Farkas (BUEB) project administrator

Attila Juhász-Pataki (BUEB) project administrator

Dr. Mustafa Yavuz (IMU) project manager of IMU

Dr. Enikő Kahler-Korcsmáros (JSU) project manager of JSU

Dr. Joana Alegria Quintela (UPT) project manager of UPT

Results

Work package 2: Legal environment and best practices

Dissemination WP 2 study

One of the most important aims of the ETDTFA project (2022-2-HU01-KA220-HED-000094859 ETDTFA - education and Training Development for the Treatment of Food Allergies in the HoReCa sector) was to explore the regulatory environment of food hypersensitivity at EU and national level with the help of participating partners from Slovakia, Turkey and Portugal. Similarly, we wanted to find out to what extent companies in the HoReCa sector are aware of the current rules, how they apply them and what difficulties they face in day-to-day work. We then looked for good practices in the sector. The result of the research carried out in 4 partner countries is a study of almost 150 pages, which can be found below. This document is intended to help the work of the decision-makers and the actors of the HoReCa sector.

Work package 2: Legal environment and best practices

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