Pilot Project for E-Learning: Building Resilience Through Food

The project is based on the need for increased practical food knowledge as a central part of civil resilience, as highlighted in the comprehensive preparedness report Prepared for Crises and War. The goal is to develop a course that provides participants with insights into how diet can strengthen the gut's microbial community and promote better health.

Fermentation is emphasized as a method with positive health benefits and nutritional advantages. During the fermentation process, bioactive compounds are formed that strengthen the gut microbiota, improve the immune system, and increase the bioavailability of essential nutrients. This contributes to building a robust gut barrier, which in turn can prevent lifestyle diseases and protect against foodborne infections.

The course will also highlight how complex carbohydrates, through microbial fermentation in the gut, can help strengthen the body's resilience. By combining practical knowledge with a deeper understanding of the role of food in health and preparedness, the project aims to make this knowledge easily accessible through an e-learning course. At the same time, the project will explore participants' experiences of acquiring such knowledge via a digital platform.

 Here you will find a simple and practical guide to safe fermentation of cabbage - Ta vare på maten (only in Norwegian).