Food sustainability

Using the various stages of the Living Labs project, the students began by identifying various food problems at school.
Partners were then selected and contacted to help resolve these problems. Awareness actions were carried out on healthy and sustainable food.
In the co-creation stage, in brainstorming sessions, students launched ideas about how they would like to solve the diagnosed problems.
As for the exploration stage, some ideas were selected in order to be developed.
With regard to the school garden, the idea was to use an agricultural system that is “self-perpetuating”, as it is ecologically stable and requires little human intervention. It also allows production planning, taking advantage of conditions and natural resources in the best possible way.
In the construction of the “elevated bed”, existing resources were used in the environment, such as tree pruning remains and compost resulting from composting carried out at the school.