Empowering people with intellectual disabilities for employment in the agrifood sector
AMPLE, EIT Food’s social innovation project, made possible with support from the Citi Foundation
EIT Food has teamed up with The Otwarte Drzwi Association to collaborate on the AMPLE program.
The Association helps individuals with intellectual disabilities prepare for work in the agri-food sector. This comprehensive project combines professional activation with practical support, offering participants a chance to change their lives.
The program includes activation, culinary, and practical workshops that help participants discover their strengths and learn key skills. The next step involves gaining initial work experience and receiving individual consultations with advisors. The whole process increases their chances of securing permanent employment.
“Thanks to the workshops, I learned new flavors and developed my culinary skills,” says Anna, one of the program participants. For many participants, the program is the fulfillment of a dream. “I would like to learn how to cook and prepare dishes for restaurant clients. It’s a job that interests me,” states Lech. Some tasks provide great satisfaction. “I love peeling potatoes and grating vegetables. It calms me down,” adds Kasia.
The gastronomic industry demands high standards. “The fast-paced work, time pressure, and contact with demanding clients – all of these create a challenging environment. Long shifts and multitasking can also be difficult for people with disabilities. Our job is to help them adapt to these requirements,” explains the workshop trainer.
To help with adaptation, the Association uses innovative working methods. “We adjust our activities through multisensory exercises. This approach helps participants better understand and retain the tasks they perform,” adds the trainer.
Before starting their internships, participants must master basic skills. “Education in work hygiene, teamwork, flexibility, and safety rules is essential. We prepare the participants so they feel confident and can navigate the kitchen environment,” summarizes the trainer.
The program will end with an event where participants will showcase their skills to the local community. “It’s important for us to show that people with disabilities are valuable, dedicated workers. We want to break stereotypes and open new doors,” explains the project coordinator.
For participants, the program’s results are tangible. “I will be able to pay my rent and take care of my needs. This is a huge motivation for me,” says Kacper.
The Association’s program proves that with the right support, practical tools, and engagement, the participants can achieve real change. It also offers employers the opportunity to collaborate with loyal and motivated workers.
Frequently Asked Questions
What challenges do you most often encounter when preparing people with disabilities for work in the gastronomy industry?
The gastronomic industry is demanding and inflexible. The fast-paced work, time pressure, and contact with demanding clients – all of this creates a challenging environment. Long shifts that often end late, as well as the need for multitasking, can be difficult for people with disabilities. Our task is to help them gradually adapt to these requirements.
How do you adapt your methods to meet the needs of people with disabilities?
We adjust our activities by using multisensory exercises. This helps participants better understand and remember the tasks they perform. This approach works particularly well in practical culinary workshops.
What are the main goals of the workshop and what skills should participants master before starting internships in restaurants?
Our priority is education in basic kitchen work. We teach participants the importance of hygiene, teamwork, flexibility, and safety rules. These skills are essential for them to succeed during their restaurant internships.