Positive balance of the FIVIN training plan on moderate wine consumption for future professionals in catering and gastronomy

The Foundation for Wine and Nutrition Research (FIVIN), in collaboration with the Spanish Interprofessional Wine Organisation (OIVE), carried out a series of training courses in catering, gastronomy, sommelier, and tourism academic centres to present the latest scientific evidence related to moderate wine consumption, but also the social and health risks of excessive consumption and the responsible service of wine to future wine professionals.

In total, 15 training sessions were conducted in 2023 reaching more than 400 students in education centres located in Catalonia, La Rioja, Andalusia, Madrid, and Castilla-La Mancha.

The importance of maintaining a healthy lifestyle, including elements such as the Mediterranean Diet built on the pillars of foods such as olive oil, whole grains, and moderate consumption of wine were communicated. As one of the main determinants of health, food was particularly dissected during these trainings by members of the FIVIN Scientific Committee. Dr. Rosa Casas from the cardiovascular risk, nutrition, and aging group at Idibaps (Hospital Clínic de Barcelona) presented the particularities of the Mediterranean lifestyle and diet which reduces cardiovascular diseases and mental deterioration and slows down the aging process among other diseases.

Dr. Casas also highlighted the fact that although the moderate consumption of wine can be compatible with a healthy and balanced lifestyle, most researchers warn that this should not encourage someone who does not drink to start drinking for health reasons. Any study on wine and health is not a substitute for professional medical advice.