Let´s eat culture Erasmus Project

Project Title

Let´s eat culture

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 2020

Project Topics

This project is related with these Project Topics: ICT – new technologies – digital competences; Intercultural/intergenerational education and (lifelong)learning; Creativity and culture

Project Summary

The project “Let´s eat culture” is a multicultural, inclusive gastronomic project with students from four secondary schools located in four countries with different gastronomic traditions and history.The partner schools are all located in rural areas in Iceland, Italy, Portugal and Spain. The partners countries have various things in common such as some being volcanic, some coastal areas or in the countryside, others having had colonies in America, being wine producers, growing cattle, sheep and goats but with very different climate and living conditions that influences and conditions the gastronomic traditions.
The participants are first of all pupils, 7 from each country in each activity , and 8 teachers in total plus parents. These students and teachers will be ambassadors of the project and include a wider number of people in their schools. On the other hand other locals will participate such as owners and or managers of restaurants, local food producers,( farmers, fishermen f.ex. ), shop owners or managers, associations of elder people and voluntary organisations, environmental organisations and other local stakeholders of interest. The students will be at the age of 15-19 years old. They study at the higher secondary level, but preferably not in their last school year. The teachers involved in the mobilities will be 2 in each country leading the project but other teachers of the school will also participate throughout the project. Together the teachers involved will organise the main lines of the activities during the transnational meeting in the beginning of the project. They will see too that the logistics work out, find suitable solutions for communication during the project and facilitate the necessary contacts to the participants. They will be the link between the participants and the local participants and insure that the activities fulfil the goals of the project. The teachers will set up the frame of the project, working together with the students on the focus points off the activities.
The project will focus on local and slow food in a practical and active way by engaging the participants, letting them practice and learn from each other about local food, about the process of growing, cultivating and producing local products, the origins of products, where and how families do their shoppings and about seasonal gastronomic traditions. The participants will learn to tolerate and appreciate food from various regions, learn to talk about food and specific ingredients. The activities are divided into various themes strongly related to food such as history, environment, food production, health, food traditions, sustainability and nutrition amongst others. Students will look into the question of why they eat what they eat in order to realise how the climate is fundamental on the products we are able to grow, and the animals we can raise and therefore closely linked to what we eat.
During the activities the participants explore and discover different tastes, smells and textures that are new to them.Tasting regional food, understood as homey and made from scratch, is one of the more unusual experiences and is quite a challenge.The participants recognise differences and similarities and reflect upon their experiences and gain confidence and tolerance towards other cultures. When participants have to teach about their own gastronomic traditions and recipes by cooking together with participants from other countries they will come to understand the value of their own cultural heritage as of the others and reflect on how to help the environment and preserve the resources each country has.
Through the projects activities the participants will also focus on sustainability, find ways to reduce plastic packaging while shopping and food waste. Comparing “fast food “ to “local food” looking into nutritional values ideas of more healthy “ fast food” will be set forward based on the tasting and cooking experiences with local ingredients. Our intention is to focus on the 12th goal of UN which is “Responsible consumption and production” raising an overall awareness about sustainability, reduction of food waste and plastic pollution on European and local level. A final product- the online book with videos, recipes and sustainable cooking and shopping ideas and suggestions for young people will be a. sample and inspiration for multicultural food events and cooking, b. raise awareness about food waste and recycling c. contain practical and sustainable shopping ideas. We will use a www.artsteps.com to evaluate, present and disseminate the activities. On a longer term we think that the participants will gain understanding, tolerance and openness towards others, they will gain more self confidence. Also the local community will profit from the exp

EU Grant (Eur)

Funding of the project from EU: 128072 Eur

Project Coordinator

Menntaskólinn á Tröllaskaga & Country: IS

Project Partners

• IES TÍAS
• Desenvolvimento Ensino e Formação Profissional Lda
• Istituto d’Istruzione Superiore Patini Liberatore