The International Teachers’ seminar organised by Südwind, the EAThink Austrian partner, brought together primary and secondary school teachers from 12 European and 2 African countries in Vienna, Austria. The goal of the seminar were for participating EAThink teachers to exchange…
Introduction: This unit mainly focuses on providing information and raising awareness to students about organic food, its characteristics and the current situation in Cyprus. Learning objectives: Students are expected to: Raise awareness on the limited capacity of Earth to…
Objectives: Becoming aware that we normally eat just a very small number of varieties of vegetable, cereals, legumes, fruits. Learning to recognize the different varieties of cereals, both the most common and the rarest. Becoming aware of ecological impacts of…
Objectives: Understanding how the increase in meat consumption, at first glance positive, is also the cause of multiple ecological, economic and social problems and has thus become unsustainable for the planet. Looking at the different aspects of this complex problem.…
Objectives: Knowing the main technological innovations in the agricultural sector, particularly in the last decades. Thinking about the positive impact of these innovations, but also the serious damage they caused at an environmental and social level. Reading about a problem…
Objectives: Learning that on their way from the producer to the consumer, food items are handled by many intermediaries; considering the negative consequences this may have. Learning about the exploitation of resources and farm workers by large multinational companies. Discovering…
Objectives: Learning about the seasonality of fruit production. Learning about the different food preservation techniques used over the ages. Learning that there are different climates in one’s own country and in the world and that the hemispheres have inverted seasons.…
Objectives: Discovering the wide range of eating traditions that exist Knowing the nutritional needs of the human being Writing a recipe (instructional text) Spotting similarities and differences Being curious and welcoming new experiences Download the GLU
Objectives: Understanding the concept of a food supply chain and applying it to certain types of food. Understanding and using the concept of production sectors. Learning that the relative importance of the three sectors changed over time and that the…
Objectives: Understanding why many industrial foodstuffs may appeal to the eye and to the taste buds, but have poor nutritional value and health benefits. Analysing the causes of food fraud and its potential consequences. Knowing about the laws and organisations…
