Responsibly Eating actively values European Education Erasmus Project

Project Title

Responsibly Eating actively values European Education

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: ICT – new technologies – digital competences; Social/environmental responsibility of educational institutions; Health and wellbeing

Project Summary

Context/background:
According to recent studies, obesity kills a lot more than malnutrition. In the European Union, the number of people who are overweight continues to increase: between 2008 and 2014, only 3 out of 28 member countries had a decreasing rate of obesity.
Like many people students in schools are turning their back to traditional nutritional benchmarks, often preferring dense and caloric food, guided by a form of globalization of (bad)nutrition, “fast food” is more in vogue than traditional “slow-food”. This is especially the case when students come from families part of lower socioprofessional categories! It is clear that not every European school is showing a lot of interest to this problem. Indeed, very few countries offer a cafeteria with equilibrated and healthy meals and attractive prices, cheaper than a very low nutritional quality food you can buy in a “food-truck” or a “fast-food ” restaurant.
Objectives of the project:
The “Responsibly Eating actively values European education – REvEE” project is a partnership between five European secondary schools willing to share good practices in the fields of science, IT and culture in order to improve the nutritional situation of our students in our schools and provide other educational institutions through Europe some tips and materials they can use to improve theirs. We mean to work together to put the human, especially the student, back to the center of the learning process, considering that an individual can learn only if he is placed in good physical and psychological conditions.
Some key competencies, both hard and soft skills will be developed, and the main objectives to achieve are:
• opening minds, overcoming prejudices and receiving inputs to highlight European identity.
• increasing awareness of poor dietary practices and their impact on health and depletion of the planet’s ressources
• Defining and share good practices, suggest and implement solutions in each school
• Developing soft, interpersonal and organizational skills such as problem solving and critical thinking, and enhance the ability to work in a team, talk in front of an audience and defend ideas
• Developing foreign language, ICT as well as scientific and cultural skills.
• Promoting health education using modern tools, especially ICTs
• Upgrading teaches pedagogical skills by exchanging and sharing teaching methods, good practices and ideas that will enrich their professional expertise
Number and profile of participants:
Groups of 24 students (15-19 years) and 6 teachers in each of the five partner organisations, in total 150 people, will be the direct participants with active involvement. Both teachers and students, in their mid or late teens, come from secondary education bodies. The teaching staff will consist of people with expertise in the field of science, technology, English, IT and all subjects relevant to the project.
Description of activities: Different activities will be carried out:
• The project starts with a survey about nutrition in partner schools
• Practical laboratory activities, scientific and technological, including the use of modern devices (Arduino Boards and App programming) and teaching methods: determining the composition of food, creating a device which warns the user when eating too fast, programming apps helping to eat responsibly.
• Case studies about the impact of food on health and about traditional European food.
• Meeting with professionals (doctors, nutritionists, enterprise’s visits) in order to give some real perspective to the project and discover the labor market linked to healthy food.
• Group works to share experiences and create posters videos, give tips to school to improve their situation.
Methodology:
The project will be articulated around five Learning Teaching Training mobilities, one in each partner’s country, where activities related to the topic will be performed. Under teacher’s guidance, before each mobility students will receive a cultural input about the country they will visit and each team will work in order to analyze the results of the previous meeting, prepare the next one and disseminate the project within their school community and stakeholders.
Results, impact and potential long-term benefits:
Some outputs will be created: a survey about the schools, a tool measuring the impact of nutrition at school, Apps helping to have a healthy diet and a collection of activities, good practice examples, videos, posters and reports on experiments and workshops. These resources will be available for local and European schools and institutions trough institutional and partner school’s websites.
We expect the participants to improve their skills and improve their awareness of the need to have good practices concerning nutrition. We also expect some changes in schools as we will make some recommendations about nutrition and provide modern activities useful for health education, improving student’s school experience.

EU Grant (Eur)

Funding of the project from EU: 156720 Eur

Project Coordinator

Lycée Polyvalent Clos Maire & Country: FR

Project Partners

• Gimnazija Svetozar Markovic
• Istituto Professionale Servizi per l’Enogastronomia e l’Ospitalità alberghiera Aldo Moro
• Sredno uchilishte Emilyan Stanev
• PASCAL English School, Larnaca