The "Taste Landmarks" training courses are preventive training programs designed to teach consumers of all ages and professions how to recognize a healthy product for their bodies. This helps people avoid unhealthy and highly processed foods while maintaining sustainable eating habits.
They allow you to:
- Become a savvy consumer byby consuming more wisely, with peace of mind, and in a sustainable way.
- Become aware of the role consumers play in their consumption habits and in choosing their suppliers.
- Gain the knowledge you need to naturally adopt healthy eating habits.
- Share accurate and relevant information with family and friends about how to recognize healthy nutrition.
- Understanding the situations and events that influence one's consumption habits.
- Be better equipped to avoid the pitfalls of misleading marketing.
- Rediscover your palate and your zest for life.
- Prevent certain diseases through nutritional prevention.
- Take control of your dietary and lifestyle choices.
- To promote the values of craftsmanship, small businesses, and farmers.
- Raising awareness and learning how to effectively pass on these values to our children.
- Learn how to avoid ultra-processed foods and calculate the glycemic load very simply and unambiguously.
Training Session 1: How to Recognize Healthy Foods? Preventive training (open to everyone)
The training courses are held at the Repères du Goût Durables et de Prévention (RGD) training center, either in person or online.
First, learn to recognize and expand your knowledge so you can adopt a healthy and sustainable diet.
Next, taste, compare, and analyze a variety of everyday foods (fruits, vegetables, chocolate, bread, wine, deli meats, oils, and snacks).
Become aware of the power you have to make a difference through your consumption habits.
Be part of a sustainable, high-quality food system by sharing it with those around you.
This training will also help raise your awareness so that you don’t forget about our children and can avoid ultra-processed foods.
Learn how to calculate the glycemic load of a product you buy in a very simple and unambiguous way.
Course duration: 4 modules, each lasting 4 hours. The modules cover bread, chocolate, fruits, and vegetables… (in-person and online).
2nd training session : Get trained to become a facilitator.
Become a paid instructor affiliated with the Repères du Goût Durables et de Prévention (RGD) training center in schools
First, learn how to engage with schools in your community to educate students and introduce them to the Principles of Sustainable Taste and Prevention. Through a combination of theoretical and hands-on workshops, this training program will teach you how to convey the Principles of Sustainable Taste and Prevention to children and teenagers.
You will be paid for each assignment.
This training will also enable you to consciously share how to teach children to avoid highly processed foods, so that schoolteachers can have a class that is ready to learn and does not suffer from a lack of concentration due to poor nutrition.
Duration of the training sessions: 4 modules, 6 hours each. The final module will take place in classrooms with students.
Course 3: Becoming a Freelance Trainer
Training courses are offered at the Repères du Goût Durables et de Prévention (RGD) training center, both in person and online.
To become an affiliate instructor at the RGD and Prevention School (after completing and passing the first two training courses).
Learn how to train and manage facilitators for the "Guidelines for Sustainable Taste and Prevention" in your department.
Through a combination of theoretical and practical workshops, this training program will allow you to refine your knowledge and become familiar with introducing both consumers and future practitioners to the subject. Once you have completed and passed all the modules, this will become your primary activity.
Feasibility study, including a business plan.
Finally, learn how to stay mindful so you don’t forget about our children, and how to avoid ultra-processed foods.
42 hours over 6 days (in-person and online)
4th training session : Vocational training for culinary professions
Training courses can be taken at vocational training centers (CFA) in your department or elsewhere, as well as at the Repères du Goût Durables et de Prévention (RGD) training center, both in person and online.
As a professional, take the time to learn how your profession can offer even more to consumers—and to yourself—in terms of healthy nutrition.
Through concrete examples, you'll see how this can change your approach to cooking.
This training will also help you raise your awareness and communicate effectively with your customers—and let’s not forget our children.
How to avoid ultra-processed foods and calculate the glycemic load very simply and unambiguously.
7 hours over 1 day (in-person and online) or over 2 half-days.
5th Training Session: Identify and Develop Your Nutrition Skills.
Start by learning to identify your eating habits and develop your nutritional knowledge and skills with the RGD and Prevention.
These training sessions will thus help raise awareness.
Learn how to avoid ultra-processed foods and calculate the glycemic load very simply and unambiguously.
Providing you with solutions for everyday life.
In 3.5-hour modules (in-person and online).
RGD Introductory Workshop: (choose one module) How to Recognize Good Bread (Module 1), Good Chocolate (Module 2), Good Fruit (Module 3), Good Vegetables (Module 4), a Good Snack (Module 5), and Good Deli Meats (Module 6).
First, learn how to identify minimally processed and/or ultra-processed foods so you can better understand them.
Rediscover your sense of taste and gain all the tools you need to make mindful, sustainable food choices and avoid highly processed foods. Training for all ages.
This workshop will ultimately help you become more aware of the importance of not forgetting our children and how to avoid highly processed foods.
