SAFE
Sustainable Alternative Future Essentials
Project Evaluations
The Project
The future depends on the decisions taken today. We need to be sustainable today to ensure a better future.
Summary
objectives
The project aims:
- To provide education about sustainable dietary patterns.
- To promote and increase awareness about future dietary habits by providing knowledge, tools, and resources helping people make informed choices about food consumption.
- To highlight the impact of dietary habits on the environment and health.
- To use digital tools to support behavior change towards sustainable diets such as an app with sustainable recipes.
- To develop future sustainable citizens that take responsible decisions.
photos
Finland
Malta
Greece
Romania
Scoala Gimnaziala Mihail Sadoveanu Romania
North Macedonia
Zdruzenie za edukacija i inovativno ucenje
Akademija Za Robatika
I Inovacii
Italy
Istituto di Istruzione
Superiore 8 Marzo
https://www.istituto8marzo.edu.it/
Project
Activities
year 2
Logo
- Students involved in the project were asked to draw a logo that could best represent the project.
- Each school chose the best three entries submitted by their students.
- All the best entries were included in a Google form, that was then shared so that all students and teachers could vote for the best logo.
Winning logo
submitted by
Raghad Al Hashmi
(Malta)
Winning logo
submitted by
Raghad Al Hashmi
(Malta)
Survey
A survey on sustainability and the food of the future was set up. The aim was to measure the teachers’ and the students’ knowledge and perception on food sustainability. The same survey will be repeated at the end of the project to measure the effect of the project activities on the participants.
Finland
Malta
The Old Taverns
The Roman Influence
The Arabs’ Influence
The British Influence
More Modern History
The Knights Influence
Romania
Italy
Greece
Ftira is a ring-shaped, leavened, Maltese bread usually eaten with fillings such as sardines, tuna, potatoes, fresh tomatoes, onions, capers and olives. A variation of the ftira includes the Gozo ftira which is served more like a pizza than a sandwich.
Malta
During the workshop, Maltese students and teachers were taught how to prepare the pizza dough from scratch, how to open the dough leaving enough air in it, how to fill it up, how it is cooked in traditional ovens and how to serve it.
Finland
During the Finnish cooking workshop the students made a number of dishes reflecting the history of food in Finalnd.
Romania
Greece
Italy
Our Grannies’ Say!
Grandparents often possess a wealth of life experience and a deep connection to traditional values, which frequently extends to their perspectives on sustainable food. Their opinions often reflect a desire for a return to simpler, more environmentally conscious methods of farming and harvesting. During this activity, students interviewed their grandparents on this topic.
Finland
Interviews with grandparents
Recipes from the past
Malta
Recipes from the past
Greece
Recipes from the past
Romania
Interviews with grandparents
Recipes from the past
Italy
Recipes from the past
North Macedonia
Interviews with grandparents
Recipes from the past
Current challenges
During the mobility to Malta, the students researched current challenges that are affecting our climate and our food choices today.
Each country was given a certain challenge to research in regards to the situation in their own country. This work was presented during the mobility to Greece.
Greece
Malta
Finland
Romania
Italy
Project
Mobilities
year 2
North Macedonia Teachers’ Mobility
5th - 11th
November 2023
Kristijan Stojanovski and Vaska Medikj, representatives of the Academy, presented programming with SCRATCH. After the presentation, the participants had the opportunity to practically try what they learned.
The first day ended with a tour around Skopje, together with a professional tour guide, who managed to capture the spirit of Skopje and explain almost all the sights in the Center and the Old Skopje Bazaar.
On the second working day the participants learned to create a simple game through programming in SCRATCH. The workshop was also led by Kristijan Stojanovski and Vaska Medikj. All participants managed to create a game, which in the spirit of the project's summit this time was about healthy food.
The next day started with the planned LEGO workshop. The participants, led by representatives from the Academy (Vaska Medic and Gjokman Veli), built robots and eco-cities and through practical exercises they saw how critical thinking, teamwork and problem solving develop through this method of informal education. The models that the participants worked on were related to the preservation of the environment and the use of alternative energy sources.
On Friday morning, the workshop for cooking traditional sustainable Macedonian food, was held. The workshop was led by nutritionist Simona Korunovska, but all participants took an active part in it. The workshop was followed by a joint lunch and a ceremony where the certificates were awarded.
Cooking workshop
A meeting of the coordinators was held on Wednesday afternoon. Possible dates for the next mobilities were discussed, but mostly the project task HISTORY OF FOOD and the recipes to be prepared by each partner for the mobility in Malta.
The last day of the working week began with another coordinators meeting at the Academy. After all the partners finished with presentations of their schools, we continued to discuss the dates of future mobilities and they were defined. The initial survey, “How sustainable are we?” was also set.
Evaluation of the Mobility Week
Mobility Week
10/03/2024 - 16/03/2024
The week ...
The workshops ...
The evaluation...
Mobility to Volos, Greece
7-13.4.2024
The mobility week......
The workshops.....
Robotics workshop
The evaluation.....
Project dissemination
Exhibitions
Dissemination meetings
Articles
Social media coverage
Links to online articles
North Macedonia
Romania
Finland
Videos
Dissemination meetings
- Meeting in Luleå, Sweden
During a study visit to Luelå, Sweden, the Finnish school disseminated the project to our Swedish hosts. The hosts included teachers, headmasters and municipality officials from the educational department of the municipality of Luleå. The project was described and the expected results presented during the visit.
Design a poster that includes ONE tip on how to avoid food waste.
Choose a simple and healthy breakfast recipe that reduces food waste and encourages healthy choices.
How to
make them
Local Farms
The day started with a visit to the surrounding fields, in which they grow various vegetables and fruit. These are used by the restaurant. Growing vegetables
on-site can offer several benefits to a restaurant, both in terms of sustainability and quality of ingredients.
Coding : Greenhouses
Ten codeable miniature greenhouses are being set up by the Finnish Erasmus students. Using coding and coding blocks it will be possible to automatically adjust, for example, the heat and moisture of the greenhouses in order to create the most optimal environment for growing seeds. The work has only begun, there is a still a lot to do before we can plant our first seeds.
The Green Path Project
The Green Path project is a sustainability project where our municipality Pedersöre cooperates with five other municipalities in our local area. The focus is on sustainability and the incorporation of sustainable practises in the school curriculums from pre-school to upper secondary level. The Finnish Erasmus group is taking part in the project activities in various ways, for example by having meetings with the coordinators of the Green Path project and through the participation of one of our Erasmus teachers in the Green Path project organisational committe.
On the 20th of February 2024, three of the students from the Finnish Erasmus group were interviewed for the Green Path Sustainability podcast. They were interviewed by students from our neighbouring secondary school Oxhamns school and were able to answer questions about our SAFE-project, the history of food in Finland and sustainable food for the future.
awareness posters
Italian activities
Pizza margherita
The Italian school is researching the process of making a Pizza Marherita by cultivating wheat, basil and tomatoes in their lab. They will also look into the process of making milk, cheese and flour for the pizza dough. The aim is to show the students how complex the food production process is and that biology, mictobiology as well as biochemistry are involved when creating even the simplest food items.
As part of the lab work the stduents are also cultivating pulses in the lab.
Sowing wheat in the laboratory
Christmas meeting
Students from all partner schools met for an online Christmas meeting on Friday the 15th of December. The students shared Christmas traditions from their respective countries and enjoyed seeing the students from the other schools.
Online training
The North Macedonian team held an online training session on coding for the students travelling to the mobility to Malta. The students learned about coding blocks and were able to create simple games using coding blocks and Scratch.
The students also enjoyed seeing the students from the other schools, knowing that they would be seeing each other in a few days’ time in Malta!
