Zero Waste Full Taste ERASMUS project
Zero Waste Full Taste ERASMUS project
1st ESO 25-26
1st ESO 25-26
About the project
Culture is a broad concept, and, in our project, we focus on two main themes: cuisine of different countries and gastronomy sustainability.
The project connects food culture with sustainability and zero waste. Students will explore traditional recipes while learning how to reduce food waste and adopt eco-friendly cooking habits. The language of communication will be English, so students also improve their language skills. Collaboration and common cultural encounters will expand the horizons of students and the cross-curricular nature of the project will help develop basic skills.
Aims
Raise awareness about sustainability and zero waste.
Share and value European food cultures.
Improve students’ English and digital skills.
Encourage intercultural collaboration.
SCHOOLS PARTICIPATING in the project 🏫
The project Zero Waste Full Taste brings together students from Turkey, Italy, Netheerlands and Catalonia (Spain), to explore European diversity through food, art, and cultural identity.
It aims to:
Foster digital and civic competences through creative and collaborative work.
Promote intercultural understanding and challenge stereotypes.
Encourage critical thinking and awareness of sustainability.
Strengthen students’ English communication skills in authentic, real-life contexts.
Build long-term European connections and friendships between schools.
PROJECT ACTIVITIES_ This is the list of activities we plan to do for our collaborative project.
Goals: Students from each partner school write a brief description of themselves and their favourite local dish. They also create a logo for the project
Product: Digital wall (Padlet) with student's presentations and final LOGO
Goals: Understand what sustainability and food waste mean; explore local food traditions.
Product: Digital wall (Padlet) with photos and key words.
Goals: Discover the cultural diversity of the class and of the partner school.
Product: Short group video or collaborative cultural collage.
Each partner will introduce a traditional dish and learn about the dish of a partner from a different culture in the project. By the end of the month, a collaborative e-book will be created using Web 2 tools such as Storyjumper or Canva.
Goals: Explain a traditional Catalan recipe and learn about a Turkish and an Italian one.
Product: Collaborative digital cookbook with photos or illustrations with recipes using leftovers or seasonal products.
Goals: Communicate sustainability ideas to the school community and share results and reflect on what students have learned.
Product:Virtual Food Fair and publication of the Digital Cookbook.
Phase 5. Evaluation and Dissemination (final reports, surveys)