Hosted by SALL , contributed by ELFAZAZI Kaoutar on 16 February 2024
Background
In Morocco, significative changes were observed in the last decade regarding Moroccan consumers
behaviors and eating habitudes. Thus, many families prefer to prepare/consume fast foods and
meals especially in big cities and agglomerations. These changes affected links between Moroccan
eating habitudes and traditional meals and preparations.
Aim
o To identify traditional and specific Moroccan meals and preparations.
o To identify the healthy dimension of these preparations.
o To strengthen the presence of typical Moroccan meals in students eating-style.
Co-creation with societal actors
Invite students to engage discussions with their families about ancient Moroccan meals and
preparation. These discussions can be completed at school level with teachers.
Implementation
o Based on simple structured survey, students will collect information and relevant data (from
their families) about specific/traditional Moroccan meals/preparations: composition, cooking
method, eating habitudes…
o At school, students present their findings to their colleagues and teachers.
o An informative and simply catalogue about “specific/traditional Moroccan
meals/preparations” can be developed.
Reflection
Encourage students to try with their families/or at canteens to prepare traditional Moroccan
meal and taste it in friendly atmosphere.
Futurel Plans
Ensure a large diffusion of catalogue about “specific/traditional Moroccan
meals/preparations” into other schools.