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eTwinning Project Erasmus+ SUSTAINABILITY VS. FOOD WASTE. INTERCULTURAL SOLUTIONS TO FIND OUR WAY TOWARDS A SUSTAINABLE "SUPER MEAL" IN THE EUROPEAN UNION

The main goal is to develop the students' awareness of the waste of resources and its economic consequences and the realistic possibilities to have healthy, sustainable and "European" food.

The international exchange and work offers a new input which broadens our view of the globalized food industry. Which food do we consume in Europe? Which specific and common ideas are valuable for us? Which ones do we want to develop to enjoy a European "happy meal"?

First Learning activity in Germany. February 2018.

During the stay in Bielefeld, the students were working on the different aspects of the selected topic from different perspectives. At the school, they shared the results of previous tasks proposed, showed and compared the results and presented their activities. They did an analysis of the product packaging, wrapping, an approach to the chemical composition and labelling.

Most of the activities were focused on the need to change habits for sustainability in the food market. Therefore, case studies were set for the introduction of healthy habits, the analysis of symbols and logos on the packages and some findings and proposals were made to change our point of view as responsible consumers and habits referred to the problem of food waste raising awareness of the problems and suggested solutions.

At the end of the working week, they all put in common what they have learnt in the programmed visits to Gundlach Group factory (food packaging), Unverpackt-Laden supermarket, Dr Oetker (food processing company). A further approach was also done about the choice of the most sustainable packaging, some ideas about package replacement.
The presentation of the work done and the videoas created by students and videos was part of the disseminatiion of the activities done within this partnership. The visit to the European Parliament, the Council and the Cantabrian Office at Brussels helped to promote the work done by the students who eventually met another group from Sainte-Marie de Huy (Belgium) and intitutions representatives
There were several exhibitions with the work of the students with the local community, families and institutions acquiring this way important skills in front of the audience.

Some institutions helped make the work visible and many activities were share with students at an international level, giving small talks in English with partner students from the project.

A group of students organised a short exchange with some german students who visited the school for a week.

Disseminating activities and European Label awarded for the work done with the project.

May 2018. Some of the topics of the project. Issues/assignments under a common topic.

1. Task for students: visiting the supermarkets and analysis of the product packings: milk, yoghurt, meat, fish, fruits, vegetables etc.: the quality of the wrapping, its chemical composition; the choice of the most sustainable packaging; ideas of package replacement, the introduction of good habits: cloth bags, plastic boxes etc., analysis of symbols, logos on the packages, explanation of their meanings: (Der grüne Punkt, Tetra-Pack etc.)

2. questionnaire for various age groups: time and composition of meals, evaluation of the quality of nutrition, proposals for change bad eating habits; analysis and comparing of the results of the questionnaire, creating a healthy menu by students, workshops for students: healthy cooking together

3. tasks for students: interviews with shop-owners, shop-assistants of hypermarkets and supermarkets, preparing a report on the quantity and quality of food waste, students' ideas how to solve this problem, discussing the law on this issue.

4. situation of people in need of food, ways of collecting food and transfering it to those who need it, charity actions, students' ideas

5. food products (domestic and foreign), their availability in hypermarkets and supermarkets, domestic and international offer of restaurants, new dishes, their original names and pronunciation and national translations

May 2018 - Exhibition of healthy food and healthy diet, healthy recipes, practicing the knowledge gained during the project

Second Learning activity in France. October 2018

Questionnaire for various age groups: time and composition of meals, evaluation of the quality of nutrition, proposals for change bad eating habits; analysis and comparing of the results of the questionnaire, creating a healthy menu by students, workshops for students: healthy cooking together

November 2018. Santander Coordinating Meeting.

Analysis of the situation of people in need of food, ways of collecting food and transfering it to those who need it, charity actions, students' ideas

Poland Meeting. March 2019. Waste (comparison of the supermarkets in the European countries. (How much food is thrown? Are there any laws to reduce waste? Are Jobs creating?)

Interviews with shop-owners, shop-assistants of hypermarkets and supermarkets.

Preparing a report on the quantity and quality of food waste, students' ideas how to solve this problem.

Discussing the law on this issue

The project booklet with common ideas and solutions: http://our-european-super-meal.de/

Final closing Meeting in Germany. Bielefeld May 19

In the Press and Mass Media
Created By
Javier Martínez
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