DECALOGUE ABOUT HEALTHY AND SUSTAINABLE FOOD CONSUMPTION IN BASQUE LANGUAGE

STUDENTS OPINIONS ON THE PROJECT (June 5th 2017)

EATWISE is coming to an end so we asked the oldest students ( the ones that have involved the most) to answer just three questions about the project.

1- What did you learn during these two years?

2- What did you like the best?

3- Did you change any habit?

These are their answers to the 1st question

75% said that they had learnt a lot about what a healthy and sustainable diet involved

80% remarked they had learnt about how to recycle

15% said they had learnt how to make compost

15% said they had learnt English

10% said they had learnt computer skills like making a digital comic.

10% said they had learnt how to translate English texts into their own language.

5% said they had learnt how to work in groups.

These are their answers to the second question:

Those children that had been involved in the visits said it had been the best activity in the project: 50%
For the 20% the best activity was creating a digital comic
10% said the best thing was crafts
5% said the best thing was learning English
5% said the best thing was the visit to the Town Hall and the interview on waste management in Town.
5% said the best thing was the visit to Merca Bilbao ( the largest wholesale in the area)
5% said the best thing was translating from English to Basque.

These are their answers to the third question:

20% said that they recycle much more now than what they used to.
15% said that now they try to reuse more than before and they throw less food
10% said that they have changed their breakfast thanks to the project.
10% said they eat more fruit and veggies than before.
5% said that now they can recycle better because they have learnt how to do it properly.
5% said they drink nothing or very little water with meals
5% said that now they do not try to translate text word by word but bearing the global idea in mind.
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WASTE MANAGEMENT

How much waste do we produce in the school canteen?

We wanted to know how much waste we produce in the school canteen so we weighed it for a week. We concentrated on the food we spoil ( the rests we leave on our plates) and food waste while cooking ( peelings, scraps...). We recorded that between 7 and 9 kg food is somehow wasted everyday .

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Making compost

Nevertheless, we learnt to make that waste sustainable by making compost. We attended a workshop on compost where they told us what we can throw to the compost bin, what process happens for compost to be made and why it is good for plants.

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Waste in the village

We visited the Town Hall and interviewed the Mayor and the Councilior in charge of enviroment about waste management in the village.We prepared a battery of questions and they were very kind and gave us all the information we needed to share with our European partners.
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We found that people do not recycle as much as we thought. In fact, only the 0,7% of organic waste is collected ( maybe because villigers make compost at home?), the 11% paper, the 7,7% glass and the 7,6 % plastic.That means that we only recycle about the 30 % of the stuff we waste.
We think this is very littele but it is more than what people recycle in bigger towns. Anyway,it is not enough. Europe says that by 20120 , we should reach the 70% so we still have to work hard.
The Town Council is working on that with the help of other municipalities of the area in a group called Udaltalde 21.
Resultado de imagen de udaltalde 21
Resultado de imagen de udaltalde 21

ELDERLY AT SCHOOL

Our grandparents helped us with our reserach on food habits. They came to school and told us about ancient eating habits. We prepared a battery of questions for them. We wanted to know the difference between what we eat now a days for the different meals and what they used to have when they were our age. It was amazing and we learnt o lot of things.

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This is the mind map of the conclusions we got after interviewing our grandparents. It is in Basque now , but we will develop it in English to present it to our partners in Romania.

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This is a summary of what we learnt from our grandparents:

- They produced all the food they needed. They had some land around the farm. They planted only things that could be eaten through the whole year , like: cereals( wheat and corn) to make flour for bread, cabbage, leaks and beans. They used to plant very few seasonable veggies like peppers and tomatoes because they needed the land for the other plantations.
- They had pigs, cows, hens and sheep. The pig provided meat for the whole year; the cow and sheep milk to drink and to make cheese and curd, the calf money, the hen eggs. some people also had bees that gave honey.
-They had some fruit trees like: apple trees, pear trees, grapevines, chestnut trees,wallnut trees,hazelnut trees or/ and cherry trees and they collected strawberries in the woods.They didn´t eat any other fruit except sometimes oranges ( when they were ill) . They could only eat these fruits in their proper season not through the whole year.
- They usually ate the same things: "morokile" ( a porridge made with milk , flour and water) for breakfast and sometimes for dinner as well, and leaks soup or cabagge for lunch. Sometimes they ate pork or chicken but not everyday because they killed the pig in November and it had to last for the whole year.
- They ate rice or chickpeas only at weekends because they had to buy them in the local shop.
- They ate very little fish , only dry cod on special occassions like Easter or Christmas.
-They didn´t have all the different food we do now like: pasta,pizza, brocoli,aubergine, cucumber, tropical fruit, hamburgers, fizzy driks...
-They could only eat some of the food on certain months ( when it was collected) : tomatoes in autumn, chestnuts and wallnuts in autumn and winter, apples in autumn-winter, strawberries in spring, ....
- They only ate local food.
- They made their own bread once a week. It had to last for the whole week, when it didn´t , they made some kind of daily corn bread called " talo"
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students making "talo" at school with the help of some parents and grandparents

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Time to eat our "talo"

- Nobody was hungry because the land and the anilmals gave them enough to survive without money.
- They bought very few things: chickpeas, rice, olive oil,coffee,chocolate...
- They took the cereal to the local mill to make flour.
- They had no water at home. They had to fetch it from the fountains to drink and cook. They washed their clothes in the river.
- They took their own food to school for lunch.
- They ate everything they had on the plate. They never said " I don´t like this".
- They produced very little waste and it was only organic waste as they didn´t use plastic and very little paper. This is why, all the waste they produced was reused: to feed the animals at home, for the fire place and for the land.
- They grew crops only for themselves so they didn´t exploit the land . They didn´t use chemicals and they bought very little food in the shops , so very little food was transported. That means that they polluted very little.

MAKING MARMALADE IN ZEBERIO

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1- On 9th October we visited a small canning cooperativein Zeberio ( Basque Country).All their canned food is made wth local eco- friendly production: fruits and vegetables.
After walking up a hill for about 15 mins, we arrived at" MASKILU" and were soon ready to start working.
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2- Then, we clasified different fruits and
vegetables according to the season they are produced.
We decided to make kiwi marmalade
becauseit is a seasonable fruit at the
moment.
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3- We peeled and chopped the fruit
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4- We weighed the fruit.
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5- We calculated how much sugar we had to add. For one kilo marmalade we need 650gr of sugar, how much sugar shall we need for 1055gr of fruit? We had to use a rule of three to find the exact amount of sugar to add.
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6- We weighed the exact amount of sugar and added it to the fruit
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7- We boiled it for about 50 minutes
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8- We strained the mix in a special machine two times.
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9- We tasted it. It was delicious!!!
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10- We put the mix into pots and boiled it again. We used a machine to boil the pots. That machine uses water vapuor
and it reaches very high temperatures.
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11-We saw all the canned marmalade they produce in the cooperative . Then when our marmalade was ready we took our pots with us back to school.

WORKSHOPS: HEALTHY DIET / LABEL READING/ SHOPPING

Workshops are a very useful tool for students to learn in a non- formal way. On 3rd and 4th December,ZUBIALDE school held some wokshops for Basque primary students ( from 6 to 11 year olds) with the help of KONTSUMOBIDE an organization that educates students for a wise consumption.They learnt about nutrients and also about the type of food that should be included in their daily meals. They also learnt how to get the proper information from food labels so they can always buy the best option according to helthy and sustainable priorities.
Economy was another target in the workshop. Students were given a certain amount of money to spend wisely in a supermarket.

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On 3rd December, parents also took part in a workshop with explanations about proper diet for children and wise shopping
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PARENTS HELP US MAKE A FOAM MODEL OF THE PROJECT MASCOT ( ZEBERIO) 3rd March 2016

On thursday some parents came to school to help us make a foam model of the project mascot. The head does not look much like the original one (not yet ) but we enjoyed a lot and learnt about the use of different materials for creative purposes.
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FLYERS

We summarized our reserach on the project so far in this flyer we sent to every family.
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Explanations on what a Healthy Diet is

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- A summary of the results of the survey on eating habits and the aims we have to achieve to improve habits in the community according to those results.- Places in the village where you can buy eco- products .

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- Information you can find in food labels.- Healthy breakfast proposals


This is the second copy of EAT WISE magaizne in Basque: JATEN JAKIN


In this copy we:
- Summarize what we learned with the visit of our grndmas to school
- Tell the community about partners´ visit to school
- Inform about students travel to Galati ( Rumania)


And here is the third copY of JATEN JAKIN. This time you can find our research about a local product: tomato. You can also find information about it in the "follow the track..." page.


In the fourth copy of our project newsletter, you can find information about the waste we produce at home, school and Town Hall, statistics, proposals....

The fifth copy is the Decalogue of good habits related to healthy and sustainable diet. It is in Basque. You can have a look at the English version in the DECALOGUES page.