Type of Activity
Cultural awareness Environment Education
GOAL(s)
Objectives
- To promote sustainable nutritional model.
- To learn traditional healthy and sustainable recipes with local and seasonally available products.
- Exchange experiences between participants based on the culture heritage.
- Nobody eats alone
Focus
Proposing a sustainable nutritional model, by practicing the “F2F” model. Participants have the opportunity to cook recipes with local & seasonal ingredients from organization Earth’s organic farm as well as from other local producers. The preparation of the meals brings participants closer together and offers an opportunity to exchange their experience and knowledge regarding sustainable food & cooking practices, based on cultural heritage of different origin.
Description
- Choose the recipe;
- Check the complexity of cooking the recipe and adjust;
- Prepare the food with the organizing venue;
- Do the cooking;
- Eating all together
- Wash your dish by yourself
- Final assessment
Duration
2 hours but, the duration can change according to the participants, the weather and site availability, the complexity of the recipe and cooking techniques.
Materials
- Cooking material
- Tables and chairs
- Fully functional kitchen equipment.
- Access to water.
- Cooking books.
Tips and Tricks
- Educators have to engage with the participants verifying always if they are comfortable.
- Health and safety rules.
- Food allergies.
- You have to choose a recipe that is common/interesting for everyone considering the food allergies.
- Knowledge about local and seasonal products.
- A chef of someone that can supervise the cooking.
- Look for something to do while the foods wait to be ready.
- At the end you will have the cooking
Debriefing Reflection
The involvement and engagement of participants can be verified from the following aspects:
- He/she actively participated in the cooking;
- He/she intervenes and share his/her memories
- He/she eats the food prepared.The successful of the activity can be verified by the time spent in making the cooking/tasting (more people intervening and longer it will take to finish).
