|
Step 1) Do you eat healthy and sustainably? (30 minutes)
The teacher could introduce the Sustainable Development Goal number 3 to the students and use video 1 and 3 to support it. After watching the video, the teacher could read the introduction that was written in this activity, posing particular attention in explaining the following points and specify the subject that is going to talk about in the lesson (eat healthy and sustainably):
- Eat more vegetables, adding choice and flavour and also create plates with plant-based;
- Eat a variety of food, expanding our taste horizons instead of relying on the same dishes and ingredients;
- Waste less food because when we throw away food, we are throwing away natural resources and money. The average household wastes around 30% of the food it buys – that’s like taking 100€ out of the bank and putting 30€ straight into the bin;
- Moderate your meat (red and white), enjoying other sources of protein such as peas, beans and nuts;
- Buy food that meets a credible certified standard, searching for logos on the packaging of the food we buy that means is sourced and produced sustainably;
- Eat fewer foods high in fat salt and sugar, these are treats and not straps.
Step 2) 21st century food routine (60 minutes)
Each student must create their daily food routine and write the information that is requested below:
- How many times a week do you eat vegetables?
- How many times a week do you eat meat? And fish?
- Which suppliers do you use? Local or big suppliers?
- Do you buy certified products?
- How many ingredients do you use on each week (average)?
- How many times do you go to the supermarket in a month?
- How many times a week do you eat canned products?
For this study, it is advisable to put all the data in an Excel Sheet and design graphs with the most relevant information data previously analysed.
The teacher must show the results and make a reflection with the students. The reflection should understand that the daily routine of each person could have a big impact in economic, environmental and social terms. However, small changes in their and their family daily routine could be a precious global help (ex: eat more plants, eat a variety of food, waste less food, moderate your meat, buy food that meets a credible certified standard, eat fewer foods high in fat, salt and sugar). The teacher could use video 2 to help the discussion.
Step 3) Let’s prepare the actions (240 minutes)
The students are divided into 3 groups (number 1, 2 and 3). The objective of each group is:
- Group number 1:
- Search and create a list of local suppliers that sell certified, organic and sustainable products;
- Group number 2:
- Search for a nutritionist who would like to work in partnership with the school;
- According with the nutritionist feedback, list the products that are essential, healthy and sustainably in every daily food routine to build a balanced weekly diet;
- Group number 3:
- Research methods to minimize the food waste, for example learn about composting, sustainable disposal of food waste, and make a list of shops that sell products without packaging or brands that have adopted 100% recyclable or degradable packages. Also look for a local charity association that could be interested in gathering the food leftovers from the school.
When these activities are completed, the learners will share each result with the others. To conclude, the teacher can show video 3.
- CALL TO ACTION 1
With the help of a nutritionist (if the nutritionist contacted in Part 2 accepted to collaborate, it will be him or her) ask the students to create an eating plan for the school and create a list of “livewell plates” which can be used one time a week at the canteen. Even more, is advisable to list these plates and send it to the director of school asking for approval and permission
- CALL TO ACTION 2
The students have to write a letter to the director of the school and write a request of some changes or improvements on the food points (canteen, bars, vending machines). Detail the suppliers who comply with the product requirements (certified, organic, green products) and ask him to analyse the actual suppliers and change some of them to these new (sustainable) ones. Even more, is advisable to order a “livewell plates” one time a week on the canteen (ex: day without meet, day with green products)
- CALL TO ACTION 3
Contact the local charity institution (searched during previous activity in part 3) and one time a week collect the leftovers on the food points of the school and bring them instead of putting it in the bin.
|
