Nieklu bResponsabbiltà Pilot Project 20152016 Whos participating in this project 9 Project P artners TEREZA Czech Republic ŽIVICA Slovakia DRUŠTVO DOVES FEE Slovenia ID: 500379
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Slide1
We Eat Responsibly~Nieklu b’Responsabbiltà
Pilot Project 2015-2016Slide2
Who’s participating in this project?
9 Project
P
artners
TEREZA (Czech Republic)
ŽIVICA (Slovakia)
DRUŠTVO DOVES – FEE (Slovenia)
CENTRUL CARPATO-DANUBIAN DE GEOECOLOGIE (Romania)
Bulgarian Blue Flag Movement (Bulgaria)
UDRUGA LIJEPA NAŠA (Croatia)
Environmental Partnership Foundation (Poland)
NATURE TRUST MALTA (Malta)
Vides
izglitibas
fonds
(Latvia)Slide3
Stop and Think!In this day and age, we are blessed that in the dead of winter we can still buy fruit and vegetables for our meals. Meat is abundant and varied. If you want to have a cheese from France while sipping a California white wine with grapes from Spain, that is possible.
We
have it all right there at the grocery store
to buy and consume and
oh boy,
yes we do consume. Slide4
Main Aim of the Project:We Eat Responsibly aims to be a guide on journey through global food system towards own responsible choices and feasible positive solutions.Slide5
Topics that are related to the projectCarbon FootprintPesticidesOrganic FarmingBuying Local ProduceFood Waste
Water Waste
Modified Produce: seedless, perfect produce, GMO’s
Palm OilSlide6
What do you understand by the term ‘REAL FOOD’?Our EkoSkola committee defined real food as:
‘Real
Food is food which feeds producers, consumers, communities and the earth. It is a food system that respects human dignity and health, animal welfare and environmental sustainability. In simple terms, real food is food that does not do any harm to the environment around us
.’Slide7
How can we Eat Responsibly?Rather than telling the students what we are doing wrong, here are some methods one can follow when we
fill
our fridge
.
Eat Local
Buy Seasonal
Organic
More fruit and Vegetable
Eat Grass Fed Beef
Eat less Fish
Eat unprocessed foods
Control your waste
Grow your own
Purchase meat that
is
organic, humane certified, locally raised, and from farms where the animals lives are held precious and not just a commodity to be bought and sold. Slide8
The next Step:First week of March: Presentation by Ms. Cynthia Caruana about Food sustainability.Lessons should be held between Monday 7
th
till Friday 18
th
March 2016
Evidence to be collected first week of AprilSlide9
Lesson Ideas:DiscussionsStory TellingComprehensionsPicture StoryShow a documentary followed by a discussion/chart/power point presentations/bookmark/write a story
Food
Facts: Statistics
Plan a healthy meal
Students can do a small presentation during assembly or during exhibition week in AprilSlide10
Discussion: Which one will you choose? Why? What’s wrong with the second one?Slide11Slide12
Facts about Food:Slide13
Facts about Food:Slide14Slide15Slide16
This is how much water you waste when you throw away food need another reason to avoid waste food? When you waste food, you waste all the water it took to produce that food from farm to table. The
problem is particularly
high in
the United States where up to
40 percent
of all food is wasted, which is like throwing out
billions of gallons of virtual water every year. Slide17
Our School’s Action PlanTheme
Aim
Task
Participants
Time
Indicators
Curriculum Link
Tasks grouped under the theme they are addressing.
Clear reason why the task is being proposed.
Specific task.
Person/s and/or groups responsible for the task implementation.
Clear deadline for task completion.
How to determine success during monitoring and evaluation.
Link with curricular area to promote a cross-curricular approach.
Kitchen Garden - Growing our own Crops!
Students learn to harvest their own vegetables and then use them to prepare lunches for students.
Students plant seeds and grow the crops to prepare healthy lunches.
Ms. Ann Marie Formosa
Ms. Jessica Camilleri
Mr. Chris Azzopardi
Form 1 CCP students
End of May 2016
Students monitor the growing process of the crops.
Science
PSD
PE
Home EconomicsSlide18
Our School’s Action PlanTheme
Aim
Task
Participants
Time
Indicators
Curriculum Link
Tasks grouped under the theme they are addressing.
Clear reason why the task is being proposed.
Specific task.
Person/s and/or groups responsible for the task implementation.
Clear deadline for task completion.
How to determine success during monitoring and evaluation.
Link with curricular area to promote a cross-curricular approach.
Healthy Lunches Booklet/Leaflets
Students learn how to prepare a healthy lunch
Students can have a variety of options to prepare their own healthy lunches/meals
Ms. Christine
Meli
Ms. Marlene
Caruana
EkoSkola
Students
Students Council
3
rd
Week of April 2016
Small Questionnaire (1 – 4 questions only) given to the students
Home Economics
EnglishSlide19
Our School’s Action PlanTheme
Aim
Task
Participants
Time
Indicators
Curriculum Link
Tasks grouped under the theme they are addressing.
Clear reason why the task is being proposed.
Specific task.
Person/s and/or groups responsible for the task implementation.
Clear deadline for task completion.
How to determine success during monitoring and evaluation.
Link with curricular area to promote a cross-curricular approach.
Healthy Day
Students learn to do research.
Students learn to choose the healthiest items when shopping.
Students learn what is and how to prepare a healthy lunch.
Students research for healthy lunches to prepare.
Make a list of ingredients and then determine the shopping list.
Students prepare healthy lunches/ smoothies found in the Healthy Lunches leaflet.
Go shopping for the ingredients and choose the ingredients wisely.
Students go shopping for the ingredients to learn how to choose ingredients responsibly.
Ms.
Antionette
Demanuele
Ms. Christine
Meli
CCP Students
3
rd
Week of April 2016
Obtain verbal feedback from the students who prepared the lunches during this activity.
Small Questionnaire given to the students about the lunches.
Students learn how:
To choose fruit and vegetable responsibly.
To make a shopping list so that they do not buy extra ingredients which they do not need for that particular recipe. Slide20
Our School’s Action PlanTheme
Aim
Task
Participants
Time
Indicators
Curriculum Link
Tasks grouped under the theme they are addressing.
Clear reason why the task is being proposed.
Specific task.
Person/s and/or groups responsible for the task implementation.
Clear deadline for task completion.
How to determine success during monitoring and evaluation.
Link with curricular area to promote a cross-curricular approach.
Notice Boards with Charts and Screen with power points in foyer area.
Students learn how to do a research.
Students research information about various topics given to them related to eating responsibly and display the information in forms of charts and power points.
Ms. Marlene Caruana
Ms. Vanessa Xuereb
Science Teachers
Student Council
3
rd
Week of April 2016
ExhibitionSlide21
Nieklu b'Responsabbiltà - We Eat ResponsiblySlide22