Garden Labs
This garden labs is devoted to implement the practices over the analysis and capacitation carried out in the capatitation workshops, developing 4 garden labs in the target regions, as a pilot installation of community organic gardening. This garden lab will comprise direct work with youngsters, which will be selected from the target regions to take care and grow in
the community gardens. In addition, workshops and youth exchanges will be organised to train youngsters in food sustainability, healthy diet, organic gardening and reduce waste and ecological footprint from their current habits and behaviour.
The specific objectives of the project will be the following:
- To reduce the footprint of food consumption in the target regions
- To improve the quality of the target groups’ diet
- To raise awareness about the importance of reducing waste in food consumption habits and introduce good practices to target groups
- To improve the access to sustainable organic food to underprivileged youngsters
- To raise awareness about the importance of embracing a sustainable diet and the correlated impact in health and environment
The core of this task will be the set-up of 4 organic gardens (1/country), denominated garden labs, which will serve as centres for practical workshops & learn by doing practice, following sustainability principles Through this task 30 participants per country will be selected to take part in the pilot gardens, offering a land plot within to each of the participants. In order to train the target groups for growing in their assigned plots, several workshops will be organised, contemporary to the adequate moment of the season. The activities comprised will be the following:
Activities
1
Growing Practical Workshop I
The preparation (locally). It is aimed to get practical knowledge on the previous steps before growing, the techniques and the related procedures. 30 participants/country; 10 hours workshop through 1 month.
2
Growing Practical Workshop – cultivating II (locally).
4
Multicultural perspective on food & diet
Through this task we will address with youngsters the relation between culture and food, analysing the diverse traditional diets of the participating regions and confront it with the dominant diets nowadays. Youngsters will reflect on the traditional diets of each of the participating regions and link it with sustainability principles.
Cooking workshops (locally) – 2 workshops of 15 hours each, with 30
participants/country for learning different ways of cooking with available fresh products.
3
Growing Practical Workshop – harvesting III (locally)
It is aimed to get practical knowledge on the final steps of the growing practice. 30 participants/country; 20 hours workshop through 1 month.
