CAMPUS FOOD SAINT-GILLES
CASE STUDY…

1
CAMPUS FOOD SAINT-GILLES
CASE STUDY…
- School of Laveu
- The project: Introduction of a kitchen garden into the activities...
CAMPUS FOOD SAINT-GILLES
DESIGN DIRECTIONS…
CAMPUS FOOD SAINT-GILLES
DESIGN DIRECTIONS…
CAMPUS FOOD SAINT-GILLES
5
DESIGN DIRECTIONS…
CAMPUS FOOD SAINT-GILLES
5
DESIGN DIRECTIONS…
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Benjamin lizon a lugrin et liane finkelstein Design Direction

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Benjamin lizon a lugrin et liane finkelstein Design Direction

  1. 1. CAMPUS FOOD SAINT-GILLES CASE STUDY… 1
  2. 2. CAMPUS FOOD SAINT-GILLES CASE STUDY… - School of Laveu - The project: Introduction of a kitchen garden into the activities of the school. - Context: The school of Laveu applies Freinet pedagogy. It accommodates 450 children. - The cause: Relevance compared to the project of school total, sensitizing (Freinet pedagogy). - The key-innovation: The training of young peopl of the problems related on food and ecology. - Operation: The kitchen garden functions like any other activity of the school: in the form of specific workshop (choice of the pupils/professors). - Durable advantages: Pedagogy and responsibilization of the children. The activity introduces the children to the current society questions (ecology, wasting,…) and initiates them with various practices, an activity involving another one. (kitchen, workshops, compost, insects,…) - Prospects: Occasions: possible connections with other actors of the CATL, to extend the project to other schools, to develop the vegetable activity of the school, to propose a protocol of school éco-person in charge,… Threats: lack of coordination, abandonment, reserve of the parents,…
  3. 3. CAMPUS FOOD SAINT-GILLES DESIGN DIRECTIONS…
  4. 4. CAMPUS FOOD SAINT-GILLES DESIGN DIRECTIONS…
  5. 5. CAMPUS FOOD SAINT-GILLES 5 DESIGN DIRECTIONS…
  6. 6. CAMPUS FOOD SAINT-GILLES 5 DESIGN DIRECTIONS…
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