SKILLED: KEY COMPENTENCES FOR BUILDING SUSTAINABILITY KNOWLEDGE THROUGH FOOD Erasmus Project

Project Title

SKILLED: KEY COMPENTENCES FOR BUILDING SUSTAINABILITY KNOWLEDGE THROUGH 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 : Strategic Partnerships for school education

Project Call Year

This project’s Call Year is 2020

Project Topics

This project is related with these Project Topics: Quality Improvement Institutions and/or methods (incl. school development); Health and wellbeing; Pedagogy and didactics

Project Summary

CONTEXT
A recent research conducted by the ministry of education and EIF (“FoodEdu@School” 2018) has highlighted how, in the Italian school context (but there is reason to believe that the findings of the research may be of interest for other European Countries), education for sustainability through food based on the initiative of the individual teacher, with teaching methods more traditional. In this way didactic uniformity is lacking: a solid approach, based on skills, as well as content, that could be much more effective for the development of educational actions, replicable and widespread, for teaching sustainability to children, through the theme of food and food systems.

OBJECTIVES
In order to increase the efficiency and effectiveness of the didactic action within the school on the theme of sustainability through food, the project aims to qualify the profession of a teacher and provide the tools, procedures and output are able to form in a systematic way, an ever-increasing number of school staff with the goal of ensuring that, over time, a standard of consistent quality and capable of having a significant impact on the full awareness of the students about the benefits of healthy and sustainable, for their own health and that of our planet.

NUMBER AND PROFILE OF PARTICIPANTS
The participants in the project are:
– 35 teachers of Secondary Education of second degree;
– 250 students of Secondary Education of second degree (2 classes of 25 students on average for each partner school).
The summer schools include the involvement of 10 teachers and 25 students, appropriately selected, in the amount of 2 teachers and 5 students for each partner school.

DESCRIPTION OF ACTIVITIES
The project includes the following activities:
– 5 Intellectual Outputs → IO1: Report on the state of the art, education, and sustainability through the food in the school environment; IO2: “Framework of competencies” for the teaching of sustainability through food; IO3: Guidelines for teachers in order to educate for sustainability through food; IO4: IT Platform “Meet&Learn”; IO5: Certification: Teaching Sustainability Through Food.
– 3 Management Meetings → Italy, Bulgaria and Greece.
– 6 Multiplier Events → Italy (2), Bulgaria, Spain, Latvia, and Greece.
– 1 training mobility for teachers in Italy.
– 2 Summer School mobility for students and teachers in Latvia and Greece. There are also two cycles of laboratory activity of sustainability education through food conducted by teachers and addressed to students in the Class Group (10 class hours per year).

METHODOLOGY TO BE USED IN CARRYING OUT THE PROJECT
The methodology is based on the PRINCE2 model: the project is organized in several stages, in which the activities, are divided, planned and allocated according to the outputs. The project is divided into 3 Macro-phases: preparation; implementation; closure. The phases of the project are of 2 types: – transversal: Project Management, Dissemination and Follow − up Management; – chronologically vertical: intellectual outputs, training activity abroad.

RESULTS AND IMPACT ENVISAGED
Results:
– the teachers are able to design educational paths in a school environment, using innovative methods and tools (in particular, the use of the platform “Meet& Learn”), as well as through the confrontation with concrete experiences in local communities of origin; – students are able to develop their own critical thinking with respect to the challenges of food and environment in the course, and to act accordingly; Impact: − the improvement of teaching effectiveness in the field of sustainability through the food in schools partner;
– an increase of interest of students and teachers towards the issues related to education for sustainability through food;
– the development of language skills, interpersonal, intercultural, planning and problem solving, as well as related to the use of particular tools, and multimedia tools (online platform, video production-documentary, digital photography) on the part of students and teachers.

POTENTIAL LONGER TERM BENEFITS
In the long term, the project aims to generate the following benefits:
– increased teaching effectiveness in the field of sustainability through food, thanks to the diffusion of the proposed model on a large scale (at least on the national territory of the partner);
– increased awareness on the part of students and teachers on the topic of sustainability on a large scale (at least in the geographical areas of reference: the Baltic Countries, the Mediterranean, and the Balkans);
– greater resourcefulness on the part of students and teachers in implementing individual behaviors and collective actions aimed at promoting healthy and sustainable lifestyles, respectful of our health and the environment, through food.

EU Grant (Eur)

Funding of the project from EU: 402264 Eur

Project Coordinator

Barilla Center for Food & Nutrition Foundation & Country: IT

Project Partners

• ISISSGALILEIBOCCHIALINI
• UNIVERSITA DEGLI STUDI DI SIENA
• EURO EDUCATION BULGARIA Ltd
• CIVICAMENTE SRL
• Limbazu vidusskola
• CPIFP Los Viveros
• Experimental High School of University of Patras