Here you can find the“Manifesto EDUEAT”. We ask you to read with attention. If you share the values, please fill in the form attached below.

Manifesto for an aware education of children in families and school contexts
  1. Food is a right. Eating is a complex act and suitable nutrition is not only an individual responsibility but especially political and social. Children have to be aware about what they eat.
  2. Family and school work together to ensure a food education able to preserve personal, political, social and cultural dimensions, supporting processes of growing awareness, knowing that the relationship with food starts from the first phases of human life and affects not only eating habits but the identity building process itself.
  3. From the personal point of view, knowing the effects of food choices on health and using a sensory approach to tasting, based on the exercise of all perceptual skills (sight, hearing, taste, touch and smell), are the main topics of a healthy food education.
  4. From the cultural point of view, the direct relationship with local food producers and workers supports the knowledge of traditions and place where we use to live, getting used to the products seasonality and their location.
  5. From the political point of view, family and school, supported by political and sanitary institutions, develop knowing regarding the relationship between food and economy, with particular reference to the southern areas of the world and the relationship between food and poverty, food and malnutrition, food and health, food and pollution.
  1. From the social point of view, teaching food culture based on discovery learning and ludic approach, on multidisciplinary and interdisciplinary methodology, and on Multiple Intelligences Theory may support children’s meaningful learning and socio-cognitive development. Food education needs specific teaching tools and educational activities that allow to connect the scholastic curriculum to the theme of food.
  2. Public and private catering stakeholders such as restaurants, farms, school canteens, hospital canteens, etc., have to take a proactive role in promoting effective dietary customs to preserve consumers health and environmental sustainability.
  3. The act of eating should be not set as an imposition, but as a free practice able to exercise own awareness and own ability to choose and decide.
  4. Eating requires a right time. Meal sharing at least once a day in the family is an important moment also for communicating and develop relationships.
  5. The WHO guidelines, aimed to support the use of fresh and natural foods, as well as to moderate the use of sugar and salt, should be promoted as dietary customs and concrete actions within families, schools and society itself. Information only, slowed down by current customs and life styles, do not guarantee the an effective acceptance of new habits in this field.

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