������Ƶ

"The Future is on Our Plates" is a project aiming to explore the interconnection between food choices, healthy eating and sustainability. This collaborative initiative delves into key topics such as the United Nations Sustainable Development Goals, focusing on responsible consumption and production. Students engage in hands-on learning activities that highlight the importance of seasonal and regional products, local food production, and the differences between organic and non-organic farming. Through comparative studies of local vs. global markets, participants gain insights into the environmental and economic impacts of imported products and globalization. A key output of the project is the creation of an international cookbook, featuring student-researched and prepared recipes that emphasize sustainability principles. Practical cooking sessions foster an appreciation for reducing food waste and making informed, eco-friendly culinary choices. By blending theoretical knowledge with real-life applications, this project empowers students to critically examine their food choices, promoting a future where sustainability is served on every plate.