Promoter organisation: Andriani S.p.A.
It is considered among the most important companies in the innovation food sector, with a factory entirely dedicated to allergen-free production. The company develops and produces a complete range of innovative gluten-free pasta with a unique taste, from a variety of naturally gluten-free ingredients such as: Brown Rice, Corn, Quinoa, Buckwheat, Mung Bean, Red Lentils, Peas, Chickpeas and others
It is a reference point for healthy food innovation throughout the world.
Country: Italy
What:
Andriani Educational creates a food education program reserved for schools of all levels to raise awareness among children on the issues of sustainability and the importance of adopting a healthy and natural lifestyle while respecting themselves, others and the surrounding environment.
The project involves the participation of teachers, students and their families who will form an expanded working group on the topic of sustainable food.
It includes cooking and vegetable cultivation workshops, research and in-depth studies.
Starting from seeds and in particular from legumes, participants can discover how to develop a more sustainable lifestyle, aimed at individual and environmental well-being, without giving up the pleasure of being together and enjoying good food.
How:
The project spreads the principles of sustainable nutrition for the environment and health through the methodology of action research and the development of laboratories, actively involving all participants in stimulating and constructive experiences.
The project develops and promotes innovative and engaging strategies to renew the daily routine with new habits, new ingredients and new recipes, to be promoted in the family and at school, to encourage a balanced and conscious relationship with food.
It also promotes the spread of a sustainable diet, essential for safeguarding well-being.
When:
From 1999 and still active.
Why it is relevant:
The innovative educational path, over the course of five years, was perfected through dynamic teaching, based on laboratories and action research, according to a multidisciplinary and transversal approach.
Target group:
Teachers, students and their families.
RESULTS OF THE GOOD PRACTICE
The project is now operating at a national level and has allowed the involvement of 200 teachers and approximately 4,000 students from Italian schools of all levels, from nursery to secondary schools, also thanks to the collaboration with the Dialogues network of global citizenship education and the constant support of tutors and experts capable of providing teachers with effective operational ideas to be developed in the classroom.
From the monitoring data it emerges that the methodology based on “doing” contributes markedly to the internalization of contents, favouring a greater knowledge of sustainable living: in fact 97.1% of participants appreciated the project and 71.8% declared that it inspired them to make different choices at school and at home, both by experimenting with new healthy foods and adopting new virtuous habits in their daily lives