The project also offers further training for kitchen and education staff. This includes workshops and lectures on topics related to education for sustainable development, taste perception, healthy eating, food labelling, ingredients and additives as well as vegetarian cuisine. Cooking workshops are also part of the program.

Through regular visits at the participating SEA and supervision of the kitchen and education staff, SICONA and the three Nature Parks ensure that the requirements of the Natur genéissen specifications are understood and implemented. SICONA also supports the staff of the SEA in planning and implementing activities on nutritional and environmental topics. Very popular are visits to farms, for example, where children learn about the rearing of animals and the cultivation of vegetables and arable crops in order to understand the origin of their meals.

The goals of the project are firmly anchored in the minds and influence actions of the children, parents, cooks and educators on the long term.