Through this project, we propose to determine the criteria for a healthy diet and, at the same time, a lifestyle that aims to avoid excessive inactivity by promoting regular physical activity daily. The objective is the psychophysical well-being of students and their families. Nutritional and physical education, in order to promote a balanced and serene growth of future European citizens, is one of the missions assigned to the national education system. The National Health and Nutrition Program is a tool for this purpose. ICT, Internet, are tools to develop and diffuse the work developed with students. Topics include: • Is the food industry compatible with sustainable food? • Forms of short distribution of food: promote the principle of reducing the distance between the place of food production and the place of consumption to reduce energy and environmental costs, caused by the transport of goods over long distances; • Contribution to the conservation of vegetable and animal biodiversity: encourage the public to a better use, by increasing awareness of the rediscovery of a heritage like that of ancient species. We will consider the impact that this has on local economy (agriculture and tourism) and on food in the context of work (canteens, restaurants ...). The main educational need which inspired this project is the necessity to find solutions to a number of problems arising from the presence of pupils with difficulties, with a deep social malaise, relating to the Sphere of Relationships (self-control difficulties, behavioral and emotional problems, poor self-esteem, motivation and curiosity, difficulty in relationships with peers, teachers and adults) or to the Environmental sphere (family issues, cultural prejudices and hostility, deprived /deviant environments, socio-economic difficulties, difficulty in communication or collaboration between agencies (school, services, organizations ...) It therefore aims to identify concrete and attractive activities, to interest pupils with social and cultural disadvantages; specific learning disorders; specific developmental disorders; difficulties arising from the lack of knowledge of the culture and national language (newly arrived migrant pupils). We have chosen to focus on eating habits, interpreted as an area where methodology and content overlap and a topic which appeals to and actively involves our “weaker” group of students. This project, on one hand, enables specific teaching objectives of basic scientific-mathematical and linguistic literacy skills to be achieved while on the other it allows over-arching educational objectives, for example, racial and social inclusion, acceptance of diversity, intergenerational dialogue, family identity crisis, etc. to be addressed. The experimental proposal was inserted in order to intervene on the most complex aspects of our didactics thought alternative nutrition. PROJECT OBJECTIVES AND STRATEGY The project sets objectives for pupils, teachers and the entire school and town community. Educational objectives: 1. Learn about and respect the different cultures and languages in Europe; 2. Develop self-assessment and autonomy in learning; 3. Encourage interest in the study of foreign languages through advanced language courses; 4. Promote healthy eating habits and an active lifestyle in European students Educational and methodological objectives 1. Improve language and Information Technology skills a) Promoting the use of ICT to prepare reports, questionnaires and checklists. b) Using English and other European languages to communicate 2. Improve interdisciplinary working methods a) Eliminating incorrect food behaviour and sedentary lifestyles b) Promoting old recipes and local products 3. Promote healthy eating habits a) Identifying students’ and families’ eating habits and promoting new patterns of behaviour b) Developing a positive attitude towards food 4. Learn about the properties and nutritional values of food 5. Learn the importance of a healthy and balanced diet to ensure harmonious growth 6. Learn the main features of the partner country, such as, geography, culture, history, customs, gastronomy in order to compare and exchange information. Foreseen Activities During meetings students will work on different topics - Italy: Literature /Theatre and Food - Portugal: History / Geography and food - Greece: Art and Food - Spain: Sciences / Chemistry and Diet The activities will aim to have a profound and effective impact on eating behavior, also through the use of technologies, such as the "Bon-app" application. Those who have the good fortune to participate in mobility abroad will retain an exciting memory for some time. And we believe that this is not a result of little consequence!
The project “Bon Appetit” has had two main objectives: on the one hand tackling the problem of incorrect eating habits and lifestyle, so spread among young students, through a series of activities which involved several school subjects, meant to approach students to a healthy diet and to broaden their knowledge about food and food education; on the other hand, one of the project objectives was to provide schools with a possibility to share experiences and good practices and to find solutions to encourage social inclusion and avoid discrimination in educational contexts. The two years of the projects have been divided into five modules and five international meetings. Module 1 took place in Portugal (Faro). It was a short-term joint staff training event during which the participating teachers discussed upon "The role of dietary education in the fight against new social discrimination, inequality of opportunity and failure in school”. This event, together with the following ones, set the bases of the discussions and of the sharing of good practices and experiences taking place throughout the duration of the project. Module 2 took place in Spain (Seville). The main topic was related to the scientific aspects of correct eating habits. Students were involved in several activities dealing with a product - olive oil - produced in all of the countries involved and took part in various Biology and Chemistry laboratories and workshops. Module 3 took place in Greece (Heraklion). The main topic was Art and Food. Students approached local food from an artistic point of view and in doing so, they promoted typical products, recipes artists and paintings of their own countries. During the mobility students also took part in different artistic workshops, including one in pottery. Module 4 took place in Portugal (Faro). The main topic of the meeting was History, Geography and Food. Students worked on an interview with their grandparents in order to see how eating habits have changed in just a few decades; they focused on examples of food in literature; studied and reported on several food-related diseases. Module 5 should have taken place in Italy (Syracuse). The main topic was Theatre and Food. The international meeting did not happen due to the Covid-19 pandemic. Nonetheless, all of the schools successfully carried out all of the activities (final questionnaire, theatrical script of a play creation of an application called “BonApp” and of an e-book). Only the staging of the play did not take place, even though the rehearsing had already started. We believe most of the project objectives have been reached: i.e. improving English and ICT skills; improving interdisciplinary working strategies; developing cooperation and team-work; promoting healthy eating habits and an active lifestyle; learning about the nutritional values of food; developing a positive attitude towards healthy food; fostering the knowledge of old, local, traditional products and recipes; promoting social inclusion in educational environments; learning about the geography, culture, history, customs, gastronomy of other European countries. The project will have long-term effects in the schools involved. The exchange between different educational systems and the experiences in the participating countries were important for all participants. In fact, the participating teachers were able to learn a lot about didactic and methodological approaches in the other countries, whereas students had the opportunity to deal with a topic very intensively over a long period of time. Connecting the dots from different subject areas and such intensive work on a theme was new for the participating students and offered a variety of opportunities to improve their skills. Most of the tasks and activities can also be used for teaching in various subjects. Furthermore, all the creations of the students will be exhibited in the schools. The project website and social networks will continue to be active in order to disseminate the project and to promote Erasmus + among new students.