Friends of sustainable food Erasmus Project

Project Title

Friends of sustainable food

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 2019

Project Topics

This project is related with these Project Topics: Civic engagement / responsible citizenship; Environment and climate change; International cooperation, international relations, development cooperation

Project Summary

AmiAble “Amigos de la alimentación sostenible/Amis de l’alimentation durable (Friends of sustainable food)” is a project conceived by the schools Salesianos San Juan Bosco of Valencia and Les Minimes of Lyon. Both are promoting education plans for development, with sustainability and environmental education as key objectives. Moreover, there are strong parallels between sustainability policies of Valencia and Lyon, both signatory cities of Milan Pact, the first international protocol to develop sustainable food systems. In 2017 Valencia was “Capital of Sustainable Food” and Lyon has presented its candidacy.
The general objective of this project is to analyse our life, production and consumption models and encourage students to think critically about the consequences of this model on the planet’s sustainability.
The specific objectives are classified in five thinking skills (education pillars), from lower to higher order, based on the classification “Education for Sustainable Development” (UNESCO).
– Learning to KNOW: Theoretical concepts.
– Learning to DO: Analyse and communicate information.
– Learning to BE: Concepts that allow students to mature as moral and ethical beings.
– Learning to LIVE TOGETHER: Concepts that shape students as social beings, who analyse the consequences of their actions at a local and global level.
– Learning to TRANSFORM: Development of our capacity for social transformation. Responsible consumption. Fair Trade. Local lifestyle that affects globally. SDG.
Each partner school poses a problem to students, taking as a starting point a topic that is close to teenagers: food, but with a broader focus: the impact of our consumption model on the planet’s sustainability. To KNOW the reality, students knowledge will be based on what they learned in science subjects from their curriculum. With the project’s activities, they will continue to build their own knowledge of reality. To do this, firstly, they will carry out activities such as designing a bilingual (French and Spanish) survey about sustainable eating habits, in a collaborative way (Google drive), with students of Spain and France working together (videoconference). The survey will be passed on to the students of both schools. The results will be analysed debating in international teams. In addition, in mobility activities, students will investigate the possibilities of having a sustainable diet in the local communities of both countries, by researching in the markets of Ruzafa (Valencia) and Point du Jour (Lyon) to establish patterns of consumption and possibilities offered by local production in both cities, interviewing local producers (fostering speaking skills in real contexts). With the products acquired in these local markets, students will elaborate sustainable menus, and the cooking process will be recorded. Later, the sustainable menus will be tasted in a shared lunch with all the students who participate in the project (promotion of emotional intelligence).
By taking part in the whole process of analysis and putting into practice sustainable eating habits, students will develop the goal of BEING concerned about sustainability of the planet and LIVE TOGETHER, promoting co-responsibility, fair and responsible trade. Finally, they will reach the highest objective: to TRANSFORM their eating habits into more sustainable ones.
The participants of the project will be all 14-15 year-old students (secondary education) of both schools. In addition, a group of 10 Spanish and 10 French students will participate in the mobility activities. The groups will be heterogeneous to ensure the opportunity for all students to travel abroad as ambassadors of their classmates in a European project, regardless of their social, personal or economic status.
Our methodologies foster creativity and critical thinking. Problem-based learning promotes students’ autonomous work, guided by the teacher, to find a solution to a problem (analysing teenagers’ eating habits and their impact on the planet, as well as developing sustainable menus), applying concepts to build their own learning. Other methodologies are cooperative work, expert groups, presentation of projects and use of ICT in the classroom.
The results (applying higher order thinking skills) will be shown in portfolios, videos, opinion essays, posters, radio and TV programs, magazines and a project’s blog.
The envisaged impact of the project is to transform students’ attitude, who will become promoters of change towards social co-responsibility with regard to sustainability. Also the promotion of plurilingualism, especially of second foreign languages, enhanced in this project, as languages of communication. The long-term benefits will be the application of the project’s results to the sustainability education plans of both education centres: “green school”, and sharing of results with other schools in the future, thanks to eTwinning, SEG, and Erasmus+ Project Results Platform, among others.

Project Website

https://sites.google.com/salesianos.edu/proyectoamiable

EU Grant (Eur)

Funding of the project from EU: 18903,2 Eur

Project Coordinator

Colegio Salesiano San Juan Bosco Valencia & Country: ES

Project Partners

• A F S DES MINIMES BATONNIER CRETINON