GOOD food, BETTER health Erasmus Project

Project Title

GOOD food, BETTER health

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: Early School Leaving / combating failure in education; Quality Improvement Institutions and/or methods (incl. school development); Cultural heritage/European Year of Cultural Heritage

Project Summary

The “GOOD food, BETTER health” project, therefore, aimed at building a European partnership between schools in the food and wine sector (Italy, Poland, Portugal, Czech Republic) to encourage the development of virtuous processes of exchange and comparison in support of transmission and conservation of the European gastronomic tradition and the sustainable culture of food, starting from the founding teaching of the first and most important European medical institution, the Antica Scuola Medica Salernitana, and from the motto “Let food be your medicine” (Hippocrates) .
The project established an exchange aimed at pursuing the following development objectives:
• strengthened the ability of schools to be carriers of healthy and balanced eating patterns;
• enhanced the common European gastronomic heritage, the variety and quality of European agricultural and “agri-food” products;
• supported the use of sustainable approaches in the kitchen that are aimed at reducing food waste;
• to support the mixing of different culinary traditions and the reciprocal transmission of knowledge.
The achievement of these objectives also passed through the strengthening of the skills and knowledge of the school staff involved directly and indirectly in the project activities.
At the same time, the project and the planned activities ensured the achievement of objectives concerning the students’ professional and personal development and, specifically, the strengthening of personal, civic and social, linguistic and digital, as well as professional skills and knowledge.
The project included 4 mobility activities, 2 of which were carried out in person and another two in online mode, due to the Covid -19 pandemic starting from March 2020. The in-person mobility took place in each of the schools partners and were aimed at encouraging exchange and collaboration between students on the analysed topics. Each activity involved 8 students and 2 accompanying persons for each of the foreign schools on the move. Exchange activities between students represented the culmination of research actions
and creation of materials carried out individually by each of the partner schools for the entire duration of the project.
The activities carried out also allowed the realization of some tangible results:
– research on the main factors underlying wrong food choices and food waste;
– analysis of the survey conducted in each partner school;
– presentations of local products and typical recipes of each area;
– creation of a padlet regarding agricultural products and their division into groups of colours associated with nutritional characteristics; DOP, IGP and TSG branded products; good practices of reuse of waste in the kitchen;
– creation of a shared recipe book to enhance the characteristics of local products and different culinary traditions.

Project Website

https://www.iisferraribattipaglia.it/

EU Grant (Eur)

Funding of the project from EU: 72262 Eur

Project Coordinator

ISTITUTO ISTRUZIONE SUPERIORE “ENZO FERRARI” & Country: IT

Project Partners

• Střední škola gastronomie a služeb Nová Paka, Masarykovo nám.2
• INSIGNARE – ASSOCIACAO DE ENSINO E FORMACAO
• Zespol Szkol Gastronomiczno-Hotelarskich