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Participatory Food Education Project Tackles Food Waste in High Schools
- 1. Know. Elaborate. Build up. Feed. The systemic approach applied to a participatory food education project in high schools CONSERVA2.0 Thesis tutor: Tamborrini Paolo Marco Research project: Sara Scarati
- 2. FOOD WASTE LOSS OF KNOWLEDGE INABILITY TO FEED NON EQUILIBRIUM
- 3. FOOD WASTE LOSS OF KNOWLEDGE INABILITY TO FEED NON EQUILIBRIUM CULTURAL SPHERE
- 4. MAPPING THE FOOD WASTE production Eurostat’s datas distribution restaurants home 39% 5% 14% 42%
- 5. 39% 5% 14% 42% EDUCATION GOOD PRACTICES production distribution restaurant home
- 7. SIMA, Expo, Coop, Sources: Last Minute Market, IPSOS, Save the Children 2700 STUDENTS AND PARENTS APRIL 2015/JUNE 2016 How do we relate to food? How do we choose?
- 8. We know the theory but we don't apply it How do we relate to food? How do we choose?
- 9. 70/80% know the nutritional characteristics of food 55% is concerned with domestic food waste 44% knows the fair trade / km 0 products / organic agriculture 90% recognizes the importance of eating at regular hours what they know 90% doesn't have a varied diet 24% wastes less than average 80% buys low quality food from large retailers 30% eats 5 meals a day 70% eats out of meals what they do but we don't apply it How do we relate to food? How do we choose? We know the theory
- 10. 70/80% 55% 44% 90% 90% 24% 80% 30% 70% know the nutritional characteristics of food is concerned with domestic food waste knows the fair trade / km 0 products / organic agriculture recognizes the importance of eating at regular hours what they know doesn't have a varied diet wastes less than average buys low quality food from large retailers eats 5 meals a day eats out of meals what they do but we don't apply it How do we relate to food? How do we choose? We know the theory
- 11. ASSOCIATIONS, TEACHERS, STUDENTS DECEMBER 2015/NOVEMBER 2016, TURIN-PIEDMONT How do we relate to food? How do we choose?
- 12. What needs? Users food alternative tas ty food v ariety low budget reduc tion of waste sho rt time nutr itious meals
- 13. express themself What needs? Users different media enhanc ement of skill s exp ose themself socialize g ratification inclusion
- 14. to build a communication strategy GOALS PRACTICAL KNOWLEDGE to change the food supply from school to everyday life
- 16. provide the students with the tools building a sustainable food pathway which meets their needs to increase their skills developing a project CONCEPT
- 17. teamwork social component realization of final works LEVERAGE FOR STUDENTS s ellable p romotional
- 18. food education workshops KNOW ELABORATE BUILD UP FEED traineeship programme “alternanza scuola lavoro”
- 19. KNOW Historical workshop, understanding the past to change the future to understand habits influenced by cultural taboos goal
- 20. designer theatrant teacher exhibition of work in class workshop of theatrical creation KNOW
- 21. ELABORATE Diary of consumption and waste to elaborate a critical thought creative use of waste, consumption review goal
- 22. designer chef teacher paper publication, collaboration with local newspapers data processing, critical reflection on daily actions ELABORATE
- 23. BUILD UP Workshop for the creation of graphic material containing nutritional information and menus creative use of waste, create costum menus, large diffusion project goal
- 24. designer teacher creation of postcards with nutritional information, promotional event scientific research, graphic design, organization of an event BUILD UP chef
- 25. FEED Circular cooking workshop, preparation of snacks to be consumed during school hours creative use of waste, to create a concrete food alternative for the students goal
- 26. designer students catering chefproducers teacher snack for every need circular kitchen workshop making of snacks with food waste FEED
- 27. xyz THE LINEAR APPROACH how does communication change? xyz xyz 10!
- 28. THE SYSTEMIC APPROACH critical knowledge xyz how does communication change?
- 29. associations students teachers chef schools producers institutions designers THE SYSTEMIC APPROACH ON THE TERRITORY
- 30. Thanks for your attention!