We tried to offer an opportunity where youngsters could experience food: from the field to the plate. Participants did (try) grow their own food, they worked on a garden, cooked and ate together, reflecting on what they were consuming and from where does the food origin. The idea behind was to gain personal insights and experiences in practice and to establish a personal connection to nutrition, food systems and landscapes. Learn from differences and similarities: The project participants, partners and organisations exchanged with people from different countries (France-Liechtenstein), and different eating habits (vegetarian, vegan, hallal, alpine, mediterranean). Promote climate-friendly nutrition: The project participants learned about alternatives for a more environmentally, climate-friendly and socially responsible nutrition and developed their own ideas for improvement, for instance, in France, the participant group worked on their school canteen, and developped questionnaires and posters to see what what and how to change things. (Priority: Horizontal: Environment and fight against climate change; Priority: Horizontal: Common values, civic engagement and participation)
In the case of this project, we (CIPRA), were approached by teachers of the Gymnasium Liechtenstein, who had the topic of sustainable consumption and food as a "year topic". We had a first meeting with them and the teams of Ackerschaft and Feldfreunde, two organisations working in the field of sustainable food production and and decided to launch an exchange project between France and Liechtenstein on the topic. Needs adressed: Increasing knowledge of the youngsters by allowing them to discover a wide range of actions and thematics. Allowing exchange (cultural, language) between countries, arround a common topic. Adressing the topic through different formats (cooking workshop, excursions, field trip, artistic exchange, allowing the youngsters to find solutions adapted to their environment (questionnaire in Lauris, and exchanges with the school Kitchen team).