Priorities for Spanish teachers in addressing sustainable food issues at school.

1. Fried anchovies in Basque Country (Spain)

2. MATERIALS/TOOLS:
- Mylar ( adhesive mirror)
- Plastic-board
- Glue
- Tape
- Wood
- Bowl
- Nuts
- Screws
- tweezers
- *Iron sticks, antenna , chains
TIMMING:
- 2 months (2 hours per week)

3. - Sustainable cooking systems
- Recycle of wasted devices
- Commitment among students
- Real learning scenarios
- Cooperation, team building
- Selfe learning
- Workshop inicialization
- Community involvement
- challenges: engineering …

5. Thank you
Eskerrik asko