Olive oil food services program

Going beyond general awareness, the program is designed to target trainee chefs in learning environments, such as TAFEs and culinary schools, to educate them on the benefits, attributes, and properties of AEVOO.

National Nutrition Foundation delivered a comprehensive program with proven results.

1. Research phase including a literature review, desktop research, and in-depth interviews with key stakeholders by our accredited practising dietitians and scientific experts.
2. Strategic plan: Leveraging the research insights, an educational program for trainee chefs was developed. The scientific results were translated into digestible key messages to form a communications and engagement plan.
3. Development of resources: Working with both external and internal experts comprehensive and engaging resources were produced, targeted specifically for industry promotion.
   • Three educational videos featuring established chefs and a scientific expert.
   • Factsheets, focusing on AEVOO usage in the kitchen, selecting high-quality AEVOO, and its benefits.
   • Website and resource hosting on Australian extra virgin olive oil consumer website
4. Implementation phase: Engagement with educational providers and experts to disseminate assets and resources to the relevant target audience.
5. Evaluation: Driven by results, multiple evaluation methods were completed.
   • Surveys and phone interviews with TAFE teachers to assess the change in knowledge regarding AEVOO among trainee chefs.
   • Evaluation to determine the effectiveness of resources in supporting TAFE teaching staff.
6. Results and feedback
   • Increased awareness and knowledge of AEVOO among trainee chefs, with positive feedback from teaching staff on the educational value and ease of implementation of the resources in the curriculum.
   • The program’s results indicated a positive shift in trainee chefs’ confidence in using AEVOO in various cooking methods and an overall successful increase in awareness and use of AEVOO.