Participants of 6 European countries (Germany, Italy, France, Hungary, Lithuania and Portugal) came to Fasori Evangelic school to work on the results of questionnaire on eating and consumption habits, to introduce food shopping possibilities in their countries and present seasonal offer of vegetables and fruits.
The students listened to the lecture about food labeling and tried to determine which product of two of the same kind is healthier according to label information. Further on the project participants worked on the food and environmental pyramids deciding which products have better nutritional value and which have stronger environmental impact. A lot of terms and knowledge was not familiar to majority of students – so they had to learn some facts and English words like un and saturated fatty acids, sources of proteins and carbohydrates, names of many different products.
The Hungarian coordinator Lilla Toth prepared workshops very well considering about many topics of the project. One of the workshops which requested meticulous preparation was devoted food tasting and choosing the most attractive food between industry produced and homemade. The results showed that our youth gives priority to industrial food and only homemade bread was identified as better tasting than industrial. Here is the point where our project has to work on education and acknowledging about benefits to health of local homemade food. We started with it in Budapest with information and practical workshops about differences between imported industrial packaged products and local, provided without plastic package fresh food. We will continue with the training and knowledge providing in our activities locally and during the next international meetings.
Erasmus+ project partners had possibility to visit small goats and cows farm outside of Budapest where the hosts introduced about their work and cheese production. We tasted wonderful cheese, drank cacao with goat milk and we hope having brought our students further towards exercising on understanding and recognizing benefits of local products. Cheese disappeared quickly from the tables.
Closing party was held with presenting different traditional food by each project country with Hungarian dances which involved all students and teachers to move and have some healthy physical activity.
Next project international activity will be organized in Bergamo, Italy in March.
Lithuanian project coordinator Meilute Balbieriute