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Sustainable diets
Číslo projektu:2018-1-ES01-KA229-050651_3
Popis projektu:na stránke Európskej komisie
Grant:127923 €
Sumár projektu:The project "Sustainable diets" has the acronym of SUSDI. Four secondary schools are involved in it: INS Sabadell (Spain, the coordinator institution), BG/BRG Biodekgasse Baden (Austria), Gymnazium jana Chalupki (Slovakia) and Agrupamento de Escolas Trigal de Santa Maria (Portugal). The most relevant priorities that the project addresses are: "Promoting the aquisittion of skills and competences" and (b)"Social and educational value of European cultural heritage The objectives of the project are to: 1) Present the topic of healthy diet to secondary students in an innovative way using the methodology of IBSE (Inquiry Based Science Education), with an interdisciplinary STEAM (Science, Technology, Engineering, Arts and Mathematics) approach. 2) Make students aware of the global warming challenge, and that they can be part of the key to solve it. 3) Create sustainable diets collaboratively among partners from different countries. 4) Make students to implement the solutions created by them in the schools and local environment. 5) Share the results and outcomes of the project to other skateholders. The number of participants of the project is aproximately 20,000 persons, including students and their families, teachers and teacher trainers and local producers. 84 students will be granted to participate in exchanges of students and 36 grants will be for teachers to participate in staff training events. The results of the project are: A) Teaching sequences on nutrition and global warming, B) Art productions made by students like videos or songs relating healthy nutrition and global warming C) Students presentations on "What I eat and global warming" topics that will be presented by students at the short exchanges. D) School garden to learn on diet and global warming . School garden will be organized during the project. E) A dynamic map linked at the website of the project, with local foods and their impact carbon footprint. F) Contacting local producers and companies related to slow food. G) Logo of the project. H) A website of the project. I) Permanent exhibitions at schools. J) SUSDI presented at media and webpages. k) e-twinning projects among partners during and after the project. Once finished, the teacher-learning activities of the project will be part of the participating schools. The methodology used in the clasroom is Inquiry guided Science Education (IBSE) strongly recommended by researchers in Science Education. E-twinning platform will be used during the project so that students work collaboratively in specific parts ofthe project. Results of the project will be publicited in local media, as local TV, newspapers and magazines, and school websites, its impact can be measured with the number of visits to project website, the collaborations of the schools with local stakeholders beyond the project. The number of visits to the website through external links of National and International websites and the number of teachers contacted will be the measures for the impact at National and International level. To asses project objectives, indicators of the acomplishment of the objectives and results of the project on time are used. To assess the quality of the project, indicators of the degree of satisfaction of all satkeholders are measured using on line questionnaires with a software as google forms or similar for all activities of the project. The results of the first indicators and questionnaires of the first activities performed during the project are used as formative assessment to change and to adequate if necessary the remaining activities.
Koordinátor:Gymnazium Jana Chalupku