The Cyprus Food and Nutrition Museum participates since 2014 in the Europeana Food and Drink project with 27 other organizations from around Europe. The program investigates three basic themes: Food and Drink Life-focusing on the personal and domestic aspects of food and drink, Food and Drink in the Community-focusing on the social and community aspects of food and drink and Food and Drink Industry-focusing on the cultivation, manufacture, production and distribution of food and drink. The three themes have been examined along four different tracks, one of which is the 'Creative Applications', where the partners have been working on the creation of creative, commercial applications using digital cultural content.
The research team of the Cyprus Food and Nutrition Museum was assigned the creation of Open Educational Resources that were eventually developed in the form of Lesson Plans. The Lesson Plans were built according to the high school curriculum for the Home Economics subject, but the educators of other subjects or levels are also encouraged to use the lesson plans, to change and adjust them according to their current needs. These resources are rich with digital cultural heritage objects (including images and videos) found in Europeana or provided by partners in the Europeana Food and Drink project.
The Lesson Plans deal with three different subjects related to the Cypriot gastronomic culture: traditional breakfast, bread and vines. The first one, titled 'Traditional Cypriot breakfast vs modern breakfast: we choose a healthy way to start our day!' aims to introduce the students to the Cypriot traditional breakfast and challenge them to question the modern habits for the first meal of the day. The second lesson, titled 'The nutritional properties of bread and its significance in traditional Cypriot cuisine' introduces students to bread, its nutritional properties and significance in the traditional Cypriot cuisine and culture in the past and the present. The third lesson plan with the title 'The nutritional properties of wine, its products and significance in traditional Cypriot cuisine' introduces learners to vines, grapes and its products. Vines have been cultivated in Cyprus since antiquity and have been important for the local economy and significant for the Cypriot culture. All the Lesson Plans are divided in four thematic sections that are developed along four didactic periods.