Bon appetit _ “Km 0” Food education models, through social inclusion and equal opportunities, to address discrimination and racism Erasmus Project

Project Title

Bon appetit _ “Km 0” Food education models, through social inclusion and equal opportunities, to address discrimination and racism

Project Key Action

This project related with these key action: Cooperation for innovation and the exchange of good practices

Project Action Type

This project related with this action type : School Exchange Partnerships

Project Call Year

This project’s Call Year is 2018

Project Topics

This project is related with these Project Topics: Health and wellbeing; Early School Leaving / combating failure in education; Integration of refugees

Project Summary

The project “Bon Appetit” has had two main objectives: on the one hand tackling the problem of incorrect eating habits and lifestyle, so spread among young students, through a series of activities which involved several school subjects, meant to approach students to a healthy diet and to broaden their knowledge about food and food education; on the other hand, one of the project objectives was to provide schools with a possibility to share experiences and good practices and to find solutions to encourage social inclusion and avoid discrimination in educational contexts.

The two years of the projects have been divided into five modules and five international meetings.

Module 1 took place in Portugal (Faro). It was a short-term joint staff training event during which the participating teachers discussed upon “The role of dietary education in the fight against new social discrimination, inequality of opportunity and failure in school”. This event, together with the following ones, set the bases of the discussions and of the sharing of good practices and experiences taking place throughout the duration of the project.
Module 2 took place in Spain (Seville). The main topic was related to the scientific aspects of correct eating habits. Students were involved in several activities dealing with a product – olive oil – produced in all of the countries involved and took part in various Biology and Chemistry laboratories and workshops.
Module 3 took place in Greece (Heraklion). The main topic was Art and Food. Students approached local food from an artistic point of view and in doing so, they promoted typical products, recipes artists and paintings of their own countries. During the mobility students also took part in different artistic workshops, including one in pottery.
Module 4 took place in Portugal (Faro). The main topic of the meeting was History, Geography and Food. Students worked on an interview with their grandparents in order to see how eating habits have changed in just a few decades; they focused on examples of food in literature; studied and reported on several food-related diseases.
Module 5 should have taken place in Italy (Syracuse). The main topic was Theatre and Food. The international meeting did not happen due to the Covid-19 pandemic. Nonetheless, all of the schools successfully carried out all of the activities (final questionnaire, theatrical script of a play creation of an application called “BonApp” and of an e-book). Only the staging of the play did not take place, even though the rehearsing had already started.

We believe most of the project objectives have been reached: i.e. improving English and ICT skills; improving interdisciplinary working strategies; developing cooperation and team-work; promoting healthy eating habits and an active lifestyle; learning about the nutritional values of food; developing a positive attitude towards healthy food; fostering the knowledge of old, local, traditional products and recipes; promoting social inclusion in educational environments; learning about the geography, culture, history, customs, gastronomy of other European countries.

The project will have long-term effects in the schools involved. The exchange between different educational systems and the experiences in the participating countries were important for all participants. In fact, the participating teachers were able to learn a lot about didactic and methodological approaches in the other countries, whereas students had the opportunity to deal with a topic very intensively over a long period of time. Connecting the dots from different subject areas and such intensive work on a theme was new for the participating students and offered a variety of opportunities to improve their skills. Most of the tasks and activities can also be used for teaching in various subjects. Furthermore, all the creations of the students will be exhibited in the schools. The project website and social networks will continue to be active in order to disseminate the project and to promote Erasmus + among new students.

Project Website

https://appetit261.wixsite.com/bonappetitfinal

EU Grant (Eur)

Funding of the project from EU: 103523 Eur

Project Coordinator

Istituto Comprensivo “Giuseppe Lombardo Radice”- Siracusa & Country: IT

Project Partners

• Instituto de Educación Secundaria Nervión
• AGRUPAMENTO DE ESCOLAS JOAO DE DEUS
• 13th Gymnasium of Heraklion