Food education refers to a structured process of developing knowledge, skills, attitudes, and practices that enable individuals to understand, select, prepare, consume, and engage with food in informed and responsible ways ^[1][2]. It encompasses several interconnected areas, including food and nutrition knowledge, dietary choices, food preparation and cooking skills, food safety, food origins, and the social and cultural dimensions of eating ^[1]. In public health and pediatric contexts, food education is particularly important during childhood and adolescence, when dietary preferences and eating habits are developing. It can be delivered through formal curricula, school meals, practical learning activities, family engagement, and community-based programmes ^[2][3]. By combining knowledge acquisition with practical experience and supportive food environments, food education aims to promote healthier dietary behaviours and lifelong food-related competencies.