Sustainability project week
Consumption, Processing & Distribution, Waste prevention
The problem
During the Sustainability Project Week, students were introduced to many topics related to sustainable nutrition.
The solution we used
With the help of the Student Council, a fruit and vegetable points were held during the week. They wanted to show how fruits and vegetables can be just as delicious as sweets and how healthy they can be. The students offered small snacks to everyone during lunch breaks. The vegetable skewers were a big hit.
Implementation
On the education side, educational posters were produced on healthy eating, the environmental impact of Meatless Day and how to promote it. Reducing sugar consumption was also a goal, so the classes were given tasks on this too. They looked at the amount of sugar in some drinks. They also looked at the pros and cons of palm oil. Composting and the insect garden were also discussed in connection with the school garden.
