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Bread is a central food in the Western and Mediterranean diet. A core idea of our public debates is to bring the concept of science café closer to social groups with different needs further than the current people that could attend to a conventional coffee gathering (families with small children, people with functional difference, etc. ) . On this occasion we organize coffee with a group of families joined for their interest on attachment parenting. Alcalá University Botanic Garden decided to go out and organize activities on the site of key actors, in this case families with small children. We have observed that the dialogue changes when it is done at the same time as a shared manual activity (workshops Think, cook and Share) . For this reason, we propose to make bread while a science café on food safety and parenting. |\n| Update\u003Cbr>What happened?\u003Cbr>When?\u003Cbr>Why?\u003Cbr>Who was involved? What was achieved? What was the impact? What are the next steps?\u003Cbr>(600 words max) | What happened?\u003Cbr>First, we offer a workshop to learn how to make bread at home. The we asked the families interested to discuss the benefits of good bread and the difficulties families found to have a better nourishment in daily life. During the intermediate times in the elaboration of the bread the knowledge on the ecology and biology of the fermentation was presented, the qualities of the integral bread of sourdough, on the legislation of flours and loaves. Participants were then asked to express their ideas about how to achieve better food in homes and the threats that prevent it.\u003Cbr>When? May 13th, 2018\u003Cbr>Why? Bread culture is strongly threatened by white bread, industrial, fast, with additives and artificially leveled. The healthy bread, whole and leavened with sourdough, is losing space in the culture of good taste. The objective of our coffee was to rescue the interest, to put in value this type of bread and to take the debate the form to feed us better. At the same time, we enjoy the learning of artisan bread and the scientific basis that sustains it.\u003Cbr>Who was involved? 1 speaker, ten families with children among 2 and 5 years old.\u003Cbr>What was achieved? Participants were able to establish differences between different types of threats to good nutrition and proposed |\n\n\n|  | strategies to start from families. They also expressed demands about the research and innovation that our society needs.\u003Cbr>What was the impact? The discourse on good nutrition was introduced among the concerns of the association that hosted the coffee of science. Likewise, various initiatives have emerged in the local area of the neighborhood. The results are published on social media\u003Cbr>What are the next steps? This was the fifth workshop with the method “Think, cook and share” made for Big Picnic Project. We plan to continue offering science cafés mixing science, easy cooking techniques and public debate about food and eating. |\n| --- | --- |\n| Images |  |\n| Image 1: file name | Mural P1020908.JPG |\n| Image 1: caption | Brainstorming: How to improve our diet |\n| Image 1: credit | José V. de Lucio |\n| Image 2: file name | Homemade Bread P1020881.JPG |\n| Image 2: caption | Workshop: Thinking about food, making bread at home, sharing alternatives in food safety |\n| Image 2: credit | Sofía Iglesias |\n| Image 3: file name | Testing Bread P1020900 |\n| Image 3: caption | Testing bread |\n| Image 3: credit | José V. de Lucio |\n| Image 4: file name | Bread P1020896.JPG |\n| Image 4: caption | Bread |\n| Image 4: credit | José V. de Lucio |\n\nPlease upload all updates and images to Glasscubes in the following location: Folders : » BigPicnic » Website » Project","cbCaijMFyuu0m8Tk","https://ap.wps.com/l/cbCaijMFyuu0m8Tk","pdf",187059,"English","# Project update\n## Title of update\n## Partner and author\n## Type of update\n## Summary\n## What happened\n## When\n## Why\n## Who was involved\n## What was achieved\n## Impact and next steps\n## Images","[{\"question\":\"What is the main purpose of this science café update?\",\"answer\":\"It aims to bring food education and food safety debates closer to social groups, using bread-making and parenting-related discussions to improve attention to good nutrition.\"},{\"question\":\"What happens during the workshop?\",\"answer\":\"Families learn to make bread at home, then discuss benefits and daily nutrition difficulties while receiving knowledge on fermentation biology and ecology, integral sourdough qualities, and flour and loaf legislation.\"},{\"question\":\"Who participated and what outcomes were reported?\",\"answer\":\"One speaker and ten families with children aged 2–5 participated. Attendees identified threats to good nutrition and proposed strategies, with later impacts shared through local initiatives and social media.\"}]","Family, Bread and Gastronomy - Science café project update | PDF",1789148065]