Project background

Food and nutrition are essential in everybody’s life, but at the same time there is very little knowledge about it. In modern societies people go shopping in supermarkets, they have dinner in restaurants and use industrial food on a large scale. This is a very recent development. In the past everybody had to spend a lot of time growing, preparing and preserving food. The necessary techniques were well known and food was considered very valuable also due to its rareness during certain periods, e.g. winter time. The modern conditions were made possible due to an agricultural revolution Today’s citizen in Europe can be described by an active life with no time; she/he is under constant pressure from work, and brings pre-made food home and is a big consumer of convenience products. Today's European society experiences changing family structures and loss of regional/ local traditions and then eventually a lack of relation to the origin of food. Access to too much food gives way to a growing carelessness resulting in waste of food, recent surveys show that more than half of the food produced is thrown away. Due to a constantly growing population in a world where food prices are nowadays higher than ever before, combined with an economic crisis, a sustainable EU policy will be of main importance to ensure permanent availability of food for its citizens. In order to take part in a decision making process our youth must understand, how food is produced and what interconnection of factors affects its production. They need to become aware of the value of food and must be willing to use it in a responsible and sustainable way.

Main objectives

The project “European Alimentary Teaching” aims to improve awareness on today’s food production as well as ecological and ethical alternatives. We will focus on food traditions in the different countries and regions today and in past times. An awareness on the kind of food and its nutritious values we consume will also give our students knowledge of a healthy diet. The main objectives of the project are to:

  1. 1.Show our students that an improved diet will positively affect their mental and physical performance.

  2. 2.Increase awareness on our food traditions and changes in the last 50 years

  3. 3.Show how and where our food is produced and what impact it has on the environment, the economy and the culture both at local, national and European level.

During the project we will address these objects by several means:

  1. Analysing the nutrients contained in student’s diets and investigating how they affect their health and performance. Making a brochure of healthy food for students

  2. Investigating (e.g. with the help of grandparents) changes in food tradition, making menus of traditional and modern dishes in order to improve awareness of the problem of wasting food.

  3. Analysing where our food comes from, how it is produced and what impact it has on our economy and environment.


This project has been funded with support from the European Commission. This publication [communication] reflects the views only of the author, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

The Project

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We proudly present the start of our project: EAT- European Alimentary Teching. Please feel free to check out our websites and our 
„Paneuropean Newspaper“. 
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