We Eat
Responsibly
~
Nieklu
b’Responsabbiltà
Pilot Project 2015-2016
Who’s participating in this project?
9 Project Partners
–
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)
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.
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.
Topics that are related to the project
– Carbon Footprint
– Pesticides
– Organic Farming
– Buying Local Produce
– Food Waste
– Water Waste
– Modified Produce: seedless,
perfect produce, GMO’s
– Palm Oil
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.’
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.
The next Step:
– First week of March: Presentation by Ms. Cynthia
Caruana about Food sustainability.
– Lessons should be held between Monday 7th till
Friday 18th March 2016
– Evidence to be collected first week of April
Lesson Ideas:
– Discussions
– Story Telling
– Comprehensions
– Picture Story
– Show 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 April
Discussion:
Which one will you choose? Why?
What’s wrong with the second one?
Facts about Food:
Facts about Food:
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.
Our School’s Action Plan
Theme
Tasks grouped under
the theme they are
addressing.
Kitchen Garden Growing our own
Crops!
Aim
Clear reason
why the task is
being proposed.
Students learn
to harvest
their own
vegetables and
then use them
to prepare
lunches for
students.
Task
Specific task.
Participants
Person/s and/or
groups
responsible for
the task
implementation.
Time
Indicators
Clear
deadline for
task
completion.
How to
determine
success
during
monitoring
and
evaluation.
Ms. Ann Marie
Formosa
Students plant
seeds and grow
the crops to
prepare healthy
lunches.
Ms. Jessica
Camilleri
Mr. Chris
Azzopardi
Form 1 CCP
students
End of May
2016
Students
monitor the
growing
process of
the crops.
Curriculum
Link
Link with
curricular
area to
promote a
crosscurricular
approach.
Science
PSD
PE
Home
Economics
Our School’s Action Plan
Theme
Aim
Tasks grouped
Clear reason
under the
why the task is
theme they are
being proposed.
addressing.
Healthy
Lunches
Booklet/Leafle
ts
Students learn
how to prepare
a healthy lunch
Task
Specific task.
Students can
have a variety
of options to
prepare their
own healthy
lunches/meals
Participants
Person/s and/or
groups
responsible for
the task
implementation.
Ms. Christine
Meli
Ms. Marlene
Caruana
EkoSkola
Students
Students
Council
Time
Indicators
Curriculum Link
Clear deadline
for task
completion.
How to
determine
success during
monitoring and
evaluation.
Link with
curricular area
to promote a
cross-curricular
approach.
3rd
Week of
April 2016
Small
Questionnaire
(1 – 4 questions
only) given to
the students
Home
Economics
English
Our School’s Action Plan
Theme
Aim
Tasks grouped
under the theme
they are
addressing.
Clear reason why
the task is being
proposed.
Task
Participants
Specific task.
Person/s and/or
groups responsible
for the task
implementation.
Time
Indicators
Curriculum Link
Clear deadline for
task completion.
How to determine
success during
monitoring and
evaluation.
Link with
curricular area to
promote a crosscurricular
approach.
Students research for
healthy lunches to
prepare.
Students learn to do
research.
Healthy Day
Students learn to
choose the healthiest
items when shopping.
Students learn what is
and how to prepare a
healthy lunch.
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
3rd 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.
Our School’s Action Plan
Theme
Aim
Tasks grouped
Clear reason
under the
why the task is
theme they are
being proposed.
addressing.
Notice Boards
with Charts
and Screen
with power
points in foyer
area.
Students learn
how to do a
research.
Task
Participants
Specific task.
Person/s and/or
groups
responsible for
the task
implementation.
Students
research
information
about various
topics given to
them related
to eating
responsibly and
display the
information in
forms of
charts and
power points.
Time
Indicators
Curriculum Link
Clear deadline
for task
completion.
How to
determine
success during
monitoring and
evaluation.
Link with
curricular area
to promote a
cross-curricular
approach.
Ms. Marlene
Caruana
Ms. Vanessa
Xuereb
Science
Teachers
Student
Council
3rd Week of
April 2016
Exhibition
Nieklu b'Responsabbiltà
- We Eat Responsibly