From the earth to the plate - responsible and sustainable handling of food and nutrition - Everybody eats every day - that is a truism, and so normal for us that we are unaware of the importance of this fact. With all the distance of modern societies to natural processes, food still determines a large part of our lives. It has this important role, not only because of its biological necessity, but also because of its importance for human culture. What is frightening, however, is the finding that most people pay only little attention to their everyday food and alienate themselves from it. In Europe, most of the food is produced by an industrial-based agriculture and processed using equally industrial methods. The processing often reaches a level that the origins of the products are no longer identifiable as such. We pay a heavy price for this small value and the prevalent methods of food production: the erosion of cultural knowledge about original and artificial foods, as well as the loss of our sense of taste and, associated with it, the loss of judgment based on personal experience free from the influence of advertising and the media on our daily food. But our responsibility goes beyond us and our children when it comes to food. It also extends to our environment and the people who share this earth with us (now or in the future). "Food" - its production as well as their consumption - is a sustainability problem par excellence. The way we deal with them is a key element on the way to a sustainable world. The project aims to shed light on significant aspects of food. It establishes a relationship between adolescents and food with its many facets such as enjoyment, quality of life, health and sustainability. This relationship can be established by observing how food from the fields reaches our plates. Food for thought, with a view to a more responsible and self-determined way of dealing with food, away from the widespread "cheap mentality" and the connection between our food consumption and the requirements of sustainable development. The aim of the project is to bring young people into contact with the sources of their food - and thus, with the sources of their lives. The focus is on conveying as diverse and extensive knowledge about healthy nutrition. Ethical considerations in relation to food promotes the development of a responsibility for the foundations of our lives. Practical experiences in the production of food and cooking - the experience of "doing it yourself" - increase self-esteem. These aspects are very important for the development of personality, they are basic elements of the effort to encourage children and young people to a healthier and more conscious lifestyle. The challenges on the way to a sustainable society urgently require self-confident and reflective people. Personal experiences must be accompanied by knowledge about the origin of our food and its production. Only through the combination of experience and knowledge is responsible enjoyment possible. The project's goal is to make young people aware that the choice of food has an impact on their health, the people who produce their food and earth. Quality food and good food convey signals and messages, they are not elitist luxury. The goal is a responsible and conscious handling of food in everyday life. Young people should learn again how valuable food are produced or grow. Anyone who knows the connections between agriculture, people and health knows how to appreciate their value.
From the earth to the plate - responsible and sustainable handling of food and nutrition. Eating is as normal as breathing, but we are often no longer aware of this fact. Food determines a large part of our lives, it is vital for us, and at the same time it has immense cultural significance. The esteem in which everyday food is held in many parts of the European continent (and not only there) has become increasingly less, and in large parts an alienated approach to food has developed. Food is predominantly produced by an agriculture that works with industrial methods, even the further processing is industrial. Original products are no longer recognizable as such, cultural knowledge about original and artisan food is increasingly disappearing, our sense of taste is atrophying. The influence of advertising and the media does the rest. However, the topic of "food" does not only concern the next generation, but the production and consumption of food is a sustainability issue par excellence. Our project aims to highlight important and significant aspects of food. It wants to provide food for thought with regard to a more responsible and self-determined use of food, away from the widespread "cheap mentality" and with regard to the connection between our food consumption and the requirements of a sustainable development. The focus is on conveying the most diverse and comprehensive knowledge possible about healthy nutrition. Instead of the planned 5 mobilities, the following 3 have been carried out with the attached results: (1) Eating habits of pupils and their families; here questionnaire on national eating habits; research on seasonality of products of the respective countries; documentation of food buying habits in the private environment. (2.)/3 Food safety and biodiversity; here origin/transport routes of food in Europe, food labelling (ingredients); shopping without plastic packaging, food safety: e.g. genetic manipulation, antibiotics, etc. The 4th mobility reasons for the problem of hunger in the world has been taken up in the 3rd mobility through a lecture. In the 5th mobility Welcome to Biodiversity: "Rediscovering Old Cultures!" old and new varieties of fruit and vegetables were introduced, research on the Slow Food movement in the respective country was made; a questionnaire on all topics of the project was drafted. A lecture on healthy eating was integrated here. At the 3rd meeting, a Kahoot game was organized for all participants as a result. At the end of the project, the Biopolis game was produced together. Apart from the concrete results, the expected benefit of the project is a more responsible and conscious handling of food in everyday life and with one's own person. Young people should learn (again) how valuable food is produced or grown. They learn about the connections between agriculture, people and health and appreciate their value. Finally, they serve as multipliers for the responsible and sustainable use of food in school and extracurricular contexts.