I eat, therefore … I dream of a better world

Nom du partenaire
  • Professional training agency Colline Astigiane
  • NGO Mais
  • Cooperativa Rava e Fava
  • Municipalities of Agliano and Mombercelli
  • Local farms, dietitian, professional training agency in Agliano
Role:
  • Autre
  • Autre
  • Autre
  • Autre
  • Autre
Autre:
  • Planning and realization of network activities
  • Participation in planning, workshop sessions and support for the North/South relation
  • Participation in planning and specific intervention
  • Logistics support
  • Specific interventions
Name of establishment / organisation
Istituto Comprensivo de Montegresso d’Asti
Contact person
Filomena Amodeo
Contact details
01 41 95 30 35
Email
atic808006@istruzione.it
Address
via Re Umberto I, 29
14048 Montegrosso d’Asti
Italy
Location of project
http://www.scuolevaltiglione.it
Start date and duration of project
01/09/2014 to 30/06/2015
Level
  • High school
  • Middle school
  • Primary school
Number of pupils, teachers and staff involved
145 students, 21 teachers
Topics
Food, Global citizenship, Health, Intercultural understanding, The economy
Subject areas
Geography, History, Languages, Other, The arts
Please specify how the project was carried out

Interdisciplinary project with activities conducted:

  • in the classroom, by teachers and with targeted interventions by NGO/companies/cooperatives
  • outside the school, in the area, through educational trips and moments of communication, sharing and awareness for families and the community
  • at home, on the part of individual students in collaboration with families.
Teaching and learning objectives
  • Develop, in students and families, awareness of the complexity of food and its interconnections locally (with health and culture) and globally
  • Encourage more responsible consumption choices and more sustainable eating habits
  • Raise awareness of international solidarity through meetings with other cultures 
How did the project originate? What needs does it address?

From the enhancement of local competences - through the involvement of the Professional Training Agency "Colline Astigiane" - the project intended to increase sensitivity and awareness of students and families regarding food imbalances locally and globally, favouring an encounter with other realities and promoting the concept of "overall" food quality, which includes sustainability, ethics, seasonality, inter-culture, territoriality.

Summary

All project activities were developed around the theme of "food", placing it in relation to the territory, ecosystems, health, culture, traditions, production sectors and forms of trade, sustainability, highlighting the local and global interconnections.

 

PHASE 1 - Consumption

  • our breakfast: activities in the classroom and at home (written papers, graphs, interviews, research), external interventions (dietitian)
  • food labels: reasoned reading
  • product seasonality: insights, realization of calendar
  • food traditions in class: insights, realization of texts, posters, articles

 

PHASE 2 - Production

  • production sectors: insights in the classroom, workshops
  • local businesses and production sectors: comparative analysis
  • bread-making workshop: practical activities for students and parents

 

PHASE 3 - World Citizenship: best practices

  • the ecological footprint and sustainable development: reports, articles, insights in the classroom
  • sustainable trade: insights on fair and ethical trade
  • north-south comparison: correspondence and contacts with Senegal starting from eating habits
Did your project have a final outcome ?
  • year-end party Gir@idee in Mombercelli
  • 3 booklets for families:  "C'era una volta...la colazione" (Once upon a time...breakfast); "Il nostro ricettario" (Our Recipe Book); "Progetti a.s. 2014-2015" (Projects AA 2014-2015)
What communications and dissemination strategy was used for the project ?

Central, in the project, the role of communication aimed at families, conducted through:

  • production and dissemination of booklets
  • discussion meetings/workshops

Communication to the local community involved:

  • final event Gira@idee
  • articles published on the school website and 2 local newspapers
What outcomes and changes did the project generate ?
  • students increased their level of awareness regarding the sustainability of their food choices and their lifestyles
  • students approached alternative forms of production and trade
  • students grasped the link between food quality and respect for the territory, in Italy and in Senegal
  • families approached - theoretically and practically - experiences of alternative production and consumption 
What difficulties did you encounter when implementing your project ?
  • difficulties in tackling complex themes in a single school year
  • difficulties in covering costs that cannot be funded with the project
  • difficulties in involving hotel school teachers
  • difficulties in involving families in seminars
What factors made it easier to carry out your project ?
  • Involvement of other local entities
  • Conduct of workshops and practical activities, in groups
  • Involvement of an NGO, which allowed students to interact directly with other peers in Senegal
Which factors are most related to global education ?
  • Ability to highlight interdependencies relations between local and global
  • Development of an exchange and direct knowledge relationship between North and South of the World
  • Promotion of reflections and actions that induce and disseminate more sustainable local behaviour
How did you assess the project ?
  • Traditional/formal evaluation of educational activities conducted in the classroom
  • Evaluation of written reports after the workshops
Any comments

A network of relationships and collaborations - local and global - was developed through the project, intended to continue and develop over time.

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The arts
Other
Languages
History
Geography
The economy
Intercultural understanding
Health
Global citizenship
Food