Farm to fork – seasonal and local food cooking

After completing this educational activity, students will acquire the ability to incorporate local and seasonal agricultural products into their food and drink preparations. This will lead them to actively participate in sustainable agricultural production. As consumers, they will be knowledgeable about and supportive of their regional farmers by purchasing and utilizing their products, thereby contributing to the establishment of a sustainable food system. The students' interest in understanding the perspective of food production, including getting to know the farmer, will influence their attitude towards minimizing food waste during food preparation and consumption.

Additionally, students will engage in various activities to enhance their skills:

1. Practice skills in web-based information search, sorting, and processing.
2. Develop skills in creating promotional posts on social networks.
3. Improve skills in working with computer software, particularly Microsoft Office.
4. Establish a responsible relationship with food through personal interaction with a specific farmer.
5. Contribute to the creation of a rural community.
6. Cultivate creativity in designing menus using seasonal and local foods.
7. Develop precise standards for food consumption to minimize waste.
8. Evaluate the economic aspects of the project through cost recalculations.
9. Enhance aesthetic sensibilities when serving prepared dishes.

The Farm to Fork – Seasonal and Local Food Cooking educational resource aims to foster a sense of responsibility towards a sustainable food system and to raise students' awareness of their individual roles within it. To achieve this, the activity is structured in successive steps spanning approximately four months, unfolding through distinct stages:

• Search and Promotion of Local Food Producers: Students engage in researching and promoting local food producers to understand the origins and availability of regional ingredients.

• Excursion to Selected Farms: An excursion to chosen farms provides students with a firsthand experience of the farming process, strengthening their connection to local food sources.

• Utilization of Local and Seasonal Ingredients in Dish Preparation: Students incorporate local and seasonal ingredients into their culinary creations, emphasizing the importance of using products that are both fresh and relevant to the time of year.

• Heat-Treated 4-Course Menu (Boiling, Stewing, Baking): The cooking process involves preparing a comprehensive, heat-treated 4-course menu, showcasing various cooking techniques such as boiling, stewing, and baking.

• Cold Cuisine – Meat Platters - Buffet Tables: The culinary exploration extends to cold cuisine, specifically meat platters, and buffet tables, broadening students' skills and repertoire in food preparation.

• Evaluation: Serving – Food Plating, Presentation, Consumption, and Economic Considerations: The final stage involves evaluating various aspects, including the art of serving, food plating, presentation, consumption practices, and considerations related to the economic aspects of the entire process.

• Computers with Internet access, office supplies
• training kitchen or space suitable for preparing cold cuisine dishes
• kitchen utensils and equipment for heat treatment of dishes, or for the preparation of cold cuisine
• eating utensils

The Farm to Fork – Seasonal and Local Food Cooking activity aims to cultivate a sense of responsibility toward a sustainable food system and raise students' awareness of their individual roles within it.

Students will take the initiative to search for local food producers, establishing personal connections with some of them. They may utilize websites or tap into existing positive experiences their families have had with certain farmers. By purchasing and using farm products, they actively support these producers in the competitive landscape of food distribution.

The culinary aspect involves using specific farmers' produce to create either a hot menu or a cold buffet table. Working in groups, students will select recipes from various menu proposals or cold cuisine dishes. In addition to ensuring the technological quality of raw material processing, they will also focus on economic evaluation during meal preparation.

The Farm to Fork – Seasonal and Local Food Cooking activity provides students with an opportunity to recognize their personal responsibility for sustainable food production and consumption. To achieve this, they proactively calculate standards and costs before procuring raw materials. Precise standard and cost calculations enable the determination of exact raw material consumption for a specific number of portions, maximizing the value of food while minimizing waste.

The outcomes of their culinary endeavors, including cooking, food plating, and the preparation of cold cuisine meals, will be shared with each other and subsequently promoted. By showcasing and promoting dishes made from farm ingredients, students not only celebrate their culinary skills but also highlight the essential role of farmers in the rural community.

• Incorporate into Existing Courses:

  • Integrate the Farm to Fork project into existing courses such as Home Economics, Biology, Environmental Science, or even a dedicated Cooking class.

• Cross-Curricular Approach:

  • Collaborate with teachers from different subjects to create a holistic learning experience. For example, tie in biology lessons about ecosystems and environmental science discussions about sustainability.

• Project-Based Learning:

  • Design the Farm to Fork initiative as a project-based learning experience. This approach encourages students to actively participate, fostering critical thinking and problem-solving skills.

• Kick-off with a Presentation:

  • Start the project with a presentation or video to introduce the concept and goals. This could be during an assembly or a dedicated session for all participating students.

• Use Technology:

  • Leverage technology by using tools like Kahoot for quizzes, online resources for research, and creating digital presentations. This aligns with the tech-savvy nature of secondary school students.

• Excursions and Field Trips:

  • Organize excursions to local farms or invite farmers to the school. Real-life experiences provide practical insights and deepen students' understanding of sustainable food production.

• Group Work and Collaboration:

  • Structure the project around group work to encourage collaboration. Assign roles such as researcher, presenter, and chef to each group, promoting teamwork and division of responsibilities.

• Guest Speakers:

  • Invite guest speakers, such as local farmers or chefs with a focus on sustainability, to share their experiences and insights. This can inspire students and provide real-world perspectives.

• Evaluation Criteria:

  • Establish clear evaluation criteria for the project. Consider assessing research skills, culinary expertise, teamwork, and the overall impact of the sustainable dishes prepared.

• Community Engagement:

  • Involve the local community by inviting them to taste the students' creations or by showcasing the project at community events. This not only boosts students' confidence but also reinforces the connection between the school and its surroundings.

• Reflection Sessions:

  • Incorporate reflection sessions throughout the project. Discuss what students have learned, challenges faced, and how they can apply these concepts in their daily lives.

• Documentation and Promotion:

  • Encourage students to document their journey through photos, videos, or a project journal. Use these materials for promotion within the school and on social media platforms.

• Culminating Event:

  • Conclude the project with a culminating event where students present their outcomes. This could be a food fair, where different groups showcase their sustainable dishes to the school community.

• Integration into the Curriculum:

  • Work with school administrators to integrate the Farm to Fork project into the official curriculum, ensuring sustainability in the long term.

• Continuous Improvement:

  • Gather feedback from students, teachers, and community members to identify areas for improvement. Use this feedback to refine and enhance the project for future implementations.