Food for thought – European chances and challenges Erasmus Project

Project Title

Food for thought – European chances and challenges

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 : Strategic Partnerships for Schools Only

Project Call Year

This project’s Call Year is 2017

Project Topics

This project is related with these Project Topics: Inclusion – equity; New innovative curricula/educational methods/development of training courses; Health and wellbeing

Project Summary

The students were able to achieve an awareness of healthy and sustainable nutrition because throughout the whole project they developed and cooked healthy alternatives to popular and traditional dishes. In this context they were shown a responsible behaviour as customers when buying the necessary ingredients (avoiding packaging, buying regional and seasonal products, all biologically grown) By producing video- and pictorial tutorials for students with special needs they also developed an awareness for diversity and different needs in an inclusive society.
When working in the kitchen the students learned to choose the right kitchen utensils and how to work safely with them. They also learned important rules for kitchen hygiene and confidence regarding table manners – all of this being very important in their later lives.
Meeting students from other countries led the students to experience and appreciate cultural diversity, especially in the fields of nutrition and culinary culture – a valuable contribution to their personal development in a multicultural and interconnected world. Sports activities, talks given by a professional athlete and nutritionists, and health checks added to a comprehensive approach towards a healthy lifestyle.
The meetings in Germany, Poland and Czech Republic furthermore helped students to understand cultural differences between western and eastern Europe.
Not only did the 60 participating students and teachers at each meeting
profit from the project. The students also created an inclusive cookbook containing regional and seasonal healthy recipes in the languages of the participating countries, furthermore they put up a homepage with recipes and nutritional advice as well as an Instagram account.

EU Grant (Eur)

Funding of the project from EU: 43975 Eur

Project Coordinator

Gesamtschule Horst & Country: DE

Project Partners

• Stredni skola socialni pece a sluzeb, Zabreh, nam. 8. kvetna 2
• ZESPOL SZKOL
• Liceul de Arte Plastice