Hosted by SALL , contributed by katerinar on 18 October 2023
The students get to know experientially through the field study the food products of their place, interacting with the local and wider community.
In particular, they collect information from experts on both olive cultivation and the honey production process.
Background
Ask your students if they know the Mediterranean diet, its principles and the MD pyramid.
Discuss with the students if they are aware of the impact to the health of the Mediterranean diet, as well as, to the environment.
Aim
To identify the Mediterranean diet
• To discuss the benefits of Mediterranean diet
• Familiarity with the local food products of the area
Co-creation with societal actors
Take your students to a local organization that develop activities about Mediterranean diet or a nutritionist that are familiar with the Mediterranean diet.
sk the students to interview the representative of the organisation/ nutritionist about the characteristics of the Mediterranean diet. Use a registration form.
Back to the classroom, ask students to discuss the findings based on the visit and/or interview.
Implementation
Use the discussion findings to organize a meeting with the school canteen catering and the nutritionist to organize a shared lunch.
Experiential field study and information gathering about local food products.
A prototype for this solution can be Construction of a model showing the map of the country in which students write down different local products and stick pictures of them
Reflection
Help students prepare a healthy and Mediterranean fest in the school and present the map with local products/region collected and/or drawn on the map to the audience, asking for feedback
Futurel Plans