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 ?