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The concept of the UK MTKi was formally piloted at workshop within a public event in Cambourne in April 2023 in partnership with CamCare UK and the University of Brighton. The event paved the way for the NNEdPro-UK roadshow events held in September 2023 in various parts of the UK, namely Cambridge, Belfast, Aberdeen and Dundee, in partnership with the University of Queensland, Center for Community Health & Wellbeing. The roadshow events provided a deep dive into the programme's potential impact in the UK. Attendees explored how hands-on nutrition education can empower communities and individuals to make healthier choices. More details can be found here.


In November 2023, a culinary nutrition education workshop was conducted in Dundee, Scotland, in partnership with the Dundee and Angus College, where participants learned about different food groups, how to read food labels, and how to make healthy swaps in the recipes and the nutrient profiles for each dish. This workshop led to the development of the first 'preceptors' group within the UK. These preceptors would work with nutrition and culinary experts from the UK MTK team to subsequently train members of the public to become potential UK MTK champions. More details can be found here.


In 2024, with support from EIT Food, we will run a Proof of Concept to tackle food insecurity and malnutrition in two underserved UK communities. EIT Food is supported by the European Institute of Innovation and Technology (EIT), a body of the European Union. The initiative will conduct a needs assessment to identify specific challenges and opportunities for impact within these communities, then implement the Mobile Teaching Kitchen International (MTKi) model. Deliverables of the project include:

  • Demonstration of Effectiveness: The MTKi model effectively improves participants' nutritional knowledge, cooking and entrepreneurial skills, and dietary behaviours.

  • Test Feasibility: The feasibility of implementing the MTKi model within the UK's socioeconomic and cultural context, adapting the model as necessary.

  • Assess Scalability: Demonstrate the model's potential for expansion to reach a broader population across diverse communities.

  • Empower Communities: Fostering a culture of self-sufficiency and empowerment in communities to support healthier food choices and improved nutrition.

  • Generate Evidence: Collect quantitative data on changes in dietary behaviours and community knowledge dissemination.

  • Inform Policy and Advocacy: Use collected evidence to advocate for policy changes and resource allocation to address food insecurity and malnutrition in the UK.

next steps

Key dates on the EIT Food Proof of Concept with two Community Cohorts:

  • 21st February: Culinary Nutrition Education Session 1 for Cohort 1 utilising an exemplary South Asian MTK menu template. Check out photos.

  • 27th March: Culinary Professionals training (to develop further 'preceptors' for the training of community members) on an exemplar Mediterranean MTK menu template, in partnership with Ristolab Italy. Check out photos.

  • 8th May: Culinary Nutrition Education Session 1 for Cohort 2, focusing on an exemplary South Asian MTK menu template. Check out photos.

  • 22nd May: Culinary Nutrition Education Session 2 for Cohort 1 and Cohort 2, focusing on the Mediterranean MTK menu template. Check out photos.

  • 12th June: Culinary Nutrition Education Session 3 for Cohort 1 and Cohort 2, concentrating on the Scottish MTK menu template. Check out photos.

  • 13th June: Participants from Cohort 1 and Cohort 2 will receive access to a Virtual Learning Environment created for the project. In this environment, we will cover topics such as Introduction to Nutrition, Culinary Nutrition Education Training, Project Management, Microenterprise, and Events Planning. 

  • 26th June: Certification Ceremony and briefing for the Dundee Food Festival.

  • 6th and 7th July: Public Culinary Experience Event showcasing all three MTK menu templates at the Dundee Food Festival.


project team

Prof Pauline Douglas
Chef Kantesh Chowdhury
Dr Kathy Martyn
Matheus Abrantes
Dr Ramya Rajaram
Rauf Khalid
Sucheta Mitra
Prof Sumantra Ray​
Veronica Funk Petric
Wanja Nyaga


Dundee & Angus College Staff 

Fiona Kilcullen, Kichelle Williams-Robinson, Maja Gach & Team Members


Chef Amabile Cortiglia & Dr Sofia Cavalleri

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