INTRODUCTION

THE FOOD WE EAT HAS AN IMPACT ON OUR ENVIRONMENT.

The relationship between our eating habits and the environment is not generally well known.The production and consumption of food should not have a negative impact on our environment. Sustainable eating habits, like the classic Mediterranean diet, are also better for our health.

Nowadays, a number of problems exist as a result of poor eating habits. For example, most mass produced fast foods contain a large amount of animal and saturated fat. The modern diet often lacks fibre because it does not contain enough fresh fruit and vegetables. Sugary fizzy drinks have little or no nutritional value. These foodstuffs frecuently form part of the daily diet of our schoolchildren.

Friends of the Earth, has designed this project which consists of a series of enjoyable activities, to promote eating habits that are more sustainable and at the same time healthier for primary school children in the Mediterranean region.

OBJECTIVES

By participating in these activities, we aim to:
- Create awareness about our eating habits
- Increase consumption of fresh and natural foods
- Encourage consumption of local food products
- Reduce buying foods that have excessive packaging
- Increase understanding of the value of seasonal and organic products

Through these specific objectives, the project also hopes to raise awareness of important environmental issues such as climate change (food transport) agrobiodiversity (local products) organic farming and the reduction of waste.

Studying healthier eating habits also acts as a good vehicle to introduce a number of basic concepts related to sustainable development.

MATERIALS

The materials focus on the relationship between our eating habits and the repercussions they have for the environment. They consist of a series of activities and educational workshops using the worksheets provided. Most of the activities include a Teacher`s Guide.

Friends of the Earth, has designed this project which consists of a series of enjoyable activities, to promote eating habits that are more sustainable and at the same time healthier for primary school children in the Mediterranean region.

OBJECTIVES

The Materials are aimed at 7 to 12 year olds.