DAY 5

FRIDAY SCHEDULE:

In the morning,

Groupwork:

-Students will be asked again in the same groups (as they were on the first day for preparing a fruit salad) to extend their mind- map. In case they have changed any of their ingredients they will have to justify it to the others, so everybody can realize the impact of their food choice in terms of sustainability, regarding their locality seasonality, food miles etc. At the end, the results of this task will be commented and presented.

-The students will also create an e-recipe book with all the recipes and tips on how to increase sustainability and sufficiency from the field/farm to the plate. The recipe of each partner, with its ecological footprint mentioned (using BBC CLIMATE CHANGE FOOD CALCULATOR) will be translated into all partners’ national languages.