On February 28, a training session on “Food Safety and Hygiene” was organized and delivered in Maasser el-Shouf for the hosts of Darb el Karam in the Higher Shouf region.
The training was attended by homemade-moune producers and “table d’hote” and B&B managers. The training delivered by Dr. Dima Faour-Klingbeil covered the basic concepts of food safety and hygiene tailored to home cooking and moune making practices.
The training is part of the USAID funded project entitled “Establishing A Food Trail in Higher Shouf and West Beqaa” in the framework of the Lebanon Industry Value Chain Development (LIVCD) Project. The food trail “Darb el Karam” is being implemented by the Environment and Sustainable Development Unit (ESDU) at the American University of Beirut and the Food Heritage Foundation in collaboration with the Shouf Biosphere Reserve (SCBR).
