FOOD IN OUR LIVES ERASMUS+ PROJECT MEMORIES 2018-2020
PARTNERS Berufskolleg Wirtschaft und Verwaltung Ahaus- Ahaus/ Germania Lycée Jules Mousseron- Denain/ Franța IES Nosa Señora dos Ollos Grandes-Lugo/ Spania Colegiul Economic Buzau- Buzău/ România
STORY IS STARTING AHAUS/ 2018
The first LTTA in France deal with the aspect of FOOD AS PART OF OUR CULTURAL HERITAGE. Since 2018 has been announced the year of European cultural heritage, it makes sense to choose this facet as a starting point, and to choose France as host, whose food culture and tradition has been UNESCO world heritage since 2010. Before meeting, all countries examined and documented the eating habits (when, where, how, with whom...) in their area and country as well as traditional festive dishes. In France we compared the results and started to develop a cookbook with traditional European dishes and maybe have the chance to cook a meal together. This is to enhance the awareness of FOOD AS AN IMPORTANT CULTURAL AND SOCIAL FACTOR.
FRANCE-WHERE FOOD IS HERITAGE NOVEMBER 2018
L O G O
The second "column" of our project is HEALTH. Before meeting in Spain for the second LTTA, students carried out surveys about the food they prefer. During the meeting in Spain we want to compare national results and point out similarities and differences, as e.g. the problem of obesity is much more pressing in some EUcountries (e.g.Germany) than in others (e.g.Romania). We learned about healthy food, prepare healthy dishes and also do something else for our well-being: walk a part of the "Camino" to Santiago de Compostela. The outcome of this LTTA is hopefully that students start to favour a healthier lifestyle.
FOLLOW THE ROAD TO SPAIN MARCH 2019
The third "column" of our project is the aspect of WORK. Students should realize that food is not primarily made in factories, but it takes people and hard work to cultivate (or raise)and sell it. Thus the entrepreneur spirit of students can be stimulated. Before the third LTTA in Romania, students find out about the scope and types of agricultural production sites in their region and area. Furthermore they made surveys about food marketing and distribution in their surroundings, as well as about preferred places for food shopping (local market, supermarket or even online). In Romania they visited local producers to learn about their work, their range of products, their marketing channels, their problems and try and devise solutions for small-scale enterprises to market more successfully.
ROMANIAHOW TO WORK FOR YOUR FOOD NOVEMBER 2019
LAND ART
The fourth "column" of our project is ETHICS. This covers a lot of aspects, e.g. the waste of food, the exploitation of workers, the use of too many pesticides and antibiotics, GM food etc. Before the LTTA in Germany all students prepared presentations on initiatives in their countries that are directed against these evils, e.g. "Die TAFELN", FAIR TRADE policies, Bio-products etc. During the meeting they presented and compare the national results and develop further solutions to the abovementioned problems, inspired by lectures and visits to relevant places.
ETHICS OF FOOD IN GERMANY MARCH 2020
During the project products were made:
European Cook Book https://issuu.com/clubuldepresa/docs/a_taste_of_food Vocabulary booklet about food in five languages A collection of lessons plans and lectures on food-related topics https://issuu.com/clubuldepresa/docs/handbook_lesson_plans_2 020_final
Video clips about activities https://twinspace.etwinning.net/75774/home
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