Our Common Cultural Heritage; Mediterranean Type Nutrition Erasmus Project

Project Title

Our Common Cultural Heritage; Mediterranean Type Nutrition

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: Cultural heritage/European Year of Cultural Heritage; Creativity and culture; Research and innovation

Project Summary

The idea of the project called Mediterranean type Nutrition, which is our common cultural heritage, has emerged as a result of learning the fact that the Mediterranean type of Nutrition is regarded as the most healthy diet by all nutrition authorities. The Mediterranean type of nutrition was included in the list of intangible cultural heritage by UNESCO in 2010. Many studies show that people who adopt the type of diet that dominates the Mediterranean coastline are healthy and long-lived.
In this context, our project aims to exchange the different practices of partner schools’ Mediterranean type nutrition, which is a healthy type of nutrition and which is included in the intangible cultural heritage list by UNESCO. Mediterranean type nutrition involves more than eating meals. Physical activities and meals eaten together are the cornerstones of social traditions and festivities, promoting social interaction. There is a close relationship between food and culture. People prepare food adhering mostly to the characteristics of the geography they live in, such as climate, flora and while cooking they reflect their traditions, customs and habits to the process. Culture cannot be regarded independent of eating and drinking rituals. Therefore, food culture is also important in national folklore. Many countries work both nationally and internationally for the protection of local culinary cultures.
Purpose of the Project: Increasing new learning skills and raising interest in culinary cultures by exchanging different practices of partner schools’ Mediterranean type nutrition which is included in the list of intangible cultural heritage.
Cultural heritage promotes the connection between food and a healthy society. In modern societies, individuals are expected to interact with different cultural groups and develop positive attitudes in their interactions.
The ways food and beverages are prepared and their contents are important parts of cultural identity. Recognizing and practicing food cultures of different cultures will provide a great gain for students.
For these purposes, 5 partner schools from 5 Mediterranean countries, which provide trainings on the subject of the project, came together and established a partnership.
Within the scope of our project, 5 LTT mobilities are planned. For each mobility, 4 students between the ages 14-18 and 2 teachers (vocational teachers of Gastronomy and a teacher knowing English if needed) from each country will participate in mobility within the scope of the project. Students and teachers will change for each mobility.
Activities: Within the scope of short-term exchange of student groups, 5-day LTT activities are planned. Exchanges of different applications in the Mediterranean type nutrition will be provided among partner schools. In addition, the project will carry out an etwinning project with the partner countries and the project will be shared on the twinspace page locally.
A theme of the Mediterranean Type diet will be exchanged in each partner school.
Italy: Food Connects Us to Each Other
Portugal: Secrets of Healthy Life: Fish
Greece: Olive Oil Based Nutrition
Spain: Healthy Eating Habits
Turkey: Mediterranean Nutrition Type Peculiar to Turkey

Methodology: Workshop applications, demonstration, lecture, sample-giving, question-answer, group work, sightseeing observation, role model learning, research, application, methods and techniques, outdoor-nature activities, cultural and linguistic transfer,
– Improving students’ competences; gaining awareness on culinary culture and healthy nutrition; exploring new cultures, habits and lifestyles, especially through peer learning.
– Developing a sense of belonging to the European Union
Results:
– Transfer of good practices between countries
– Transfer of cultural heritage
-To understand the importance of the Mediterranean type diet in healthy nutrition
– To understand the importance of fish dishes in healthy nutrition
– Healthy Happy Life by Fighting Obesity
Long Term Benefits:
– Improving the quality standard as an organization providing education at an international level in terms of the development of schools.
– Schools in the fields of cooking, culinary arts or gastronomy will enrich the culinary practices in their schools through the exchanges of Mediterranean type nutrition practices.
– Ensuring that schools move towards the goal of branding in the long term.
– The network of cooperation with other schools in Europe will expand.
-The preferability of schools will increase.
– Early school leaving, peer bullying, absenteeism problems and bad habits will decrease.
TANGIBLE OUTPUTS:
Project website using Web2 tools, English E-book containing project works, quarterly E- Project magazine, Facebook page. A booklet of Mediterranean-style healthy diet and food recipes in the languages of English and partner countries, creating kitchen museums in partner schools for the purpose of transferring cultural heritage in schools.

EU Grant (Eur)

Funding of the project from EU: 137040 Eur

Project Coordinator

Zeynep Mehmet Dönmez Mesleki ve Teknik Anadolu Lisesi & Country: TR

Project Partners

• Istituto di Istruzione Secondaria Superiore “L.G.M.Columella”
• IES Sierra de Santa Bárbara
• 2o EPAL KARDITSAS
• Agrupamento de Escolas D. Sancho I