Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Funded under the National Recovery and Resilience Plan (NRRP), Mission 4 Component 2 Investment 1.3, Theme 10.
Spoke 07
Within this goal, a report on mapping educational needs related to a healthy and sustainable diet will be provided in the first instance. The mapping will be realised through a collaborative process engaging all relevant stakeholders, such as students between 0 and 10 years old, families, community groups, teachers, and auxiliary staff. Training for a sustainable and culturally responsive diet will be identified by linking the two trends: increased socio-cultural diversity in the school population and intensified efforts to improve the quality of school meals. The initial task for WP 7.3 involves exploring the food education activities currently being implemented within schools. It also includes analysing the strengths and weaknesses of such activities perceived by stakeholders. The ultimate goal is to co-create culturally responsive food education practices that are tailored to meet the identified needs.
A further purpose of WP 7.3 concerns the development and application of educational and empowering models aimed at advancing healthier and sustainable diets (including reducing food waste and fighting food neophobia), in particular target populations, with the bolster of advanced and innovative technological instruments and systems to assess different users’ recognition.
The research team of Work Package 7.3 fosters ‘educational paths’ to enhance the use of apps and social networks among younger generations with the perception of body self-image. Developing a more critical perspective and awareness of the digital devices utilised to present one's body image can help combat eating disorders, including food neophobias, in adolescents. It can also promote an understanding of self-representation through new technologies among younger generations.
The final multidisciplinary task is to design dissemination and information tools encouraging active participation from various target groups. The objective is to promote healthy and sustainable nutritional habits while preventing food waste.
The mapping of educational needs on a healthy and sustainable diet will be carried out through a collaborative process engaging all relevant stakeholders: students (aged 0-10) and families, community groups, teachers, auxiliary staff. Training needs for a sustainable and culturally responsive diet will be identified by connecting two trends: increased socio-cultural diversity in school population and increased efforts to improve quality of school meals. The task aims to: a) explore food education activities currently implemented in schools; b) analyse strengths & weaknesses as perceived by stakeholders; c) co-create culturally responsive food education practices tailored to the identified needs.
Development and application of educational and empowering models aimed at promoting healthy and sustainable diets (also including food waste reduction, fight against food neophobia), in specific target populations, with the support of advanced and innovative technological tools and innovative technological systems to evaluate users’ perception.
Promoting Educational paths to improve in younger generations the use of apps and social networks in relation to the perception of body self-image. Increasing a critical approach and awareness of the digital devices use in conveying one's body image to: a) fight eating disorders, including food neophobias, in adolescent age groups b) raise awareness in younger generations on self-representation through new technologies.
The aim of this multidisciplinary task is the design of dissemination and information tools to stimulate an active participation of different target groups to: a) promote of healthy and sustainable nutritional behaviours, b) prevent food waste.
List of existing educational actions to promote sustainable diets including food use optimization and healthy lifestyle to prevent childhood obesity (M8)
List of existing programs already developed with the purpose of promoting healthy and sustainable diets in specific target populations (M8)
Plan interventions in schools with interdisciplinary teams to develop digital body image education projects, experimenting in a creative way the potential of digital devices (M20)
At least 12 co-created public events and exhibitions on sustainable nutritional behaviours and food waste prevention (M18)
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Spoke 07Food law and eco-friendlier and sustainable consumer behaviors in buying or eating foods
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Spoke 07Myself image website. Digital and social body image and eating disorders in young generations
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Spoke 07Modelling healthy and sustainable diets by considering nutritional constraints
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Spoke 07Over the limit. participatory artistic practices on resistance to food waste and heroic agriculture
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Spoke 07Sustainability, safety and security in food law, consumer and comparative law
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