Explore how Sustainable Development Goals (SDGs) of the UN are directly or indirectly related to nutrition. With this Europeana Learning Scenario you will addresses issues from zero hunger and end of poverty up to education.
Good nutrition is the basis for guaranteeing well-being and human potential. For this reason, the Sustainable Development Goals (SDGs) of the UN commit us to act in favour of global and integrated changes that will put an end to hunger and malnutrition by 2030. The SDGs are 17 objectives that are directly or indirectly related to nutrition.
This Europeana Learning Scenario addresses issues from zero hunger and end of poverty up to education. The LS could be implemented in the museum and online.
Find the cereal!
SDG 2- Zero hunger tell us that cereals are one of the pillars of food in poor and developing countries, not only for human consumption but also as livestock feed.
The participants explored real grains of the 8 most consumed cereals in the world: wheat, oat, corn, spelt, rice, millet, barley, and rye. Each real grains was accompanied by an image of the plant of each cereal from Europeana. After this observation, each group played the digital game “Find the cereal!”, which is an online quiz where participants are shown images of cereals and have to guess their correct name.
Fruits for everyone
SDG 1- End of poverty tell us that combating poverty in the world implies, among other issues, increasing the population’s access to the consumption of fruit and vegetables.
In this activity, the first step was to do the Origami Europeana Tour to know the possibilities of this folding paper technique. The museum educator conducted a joint search in Europeana of pieces created with this technique. Then, the group created their own Europeana Origami Exhibition.
Finally, the museum educator briefly explained how to make simple origami fruits and participants made their own origami creations.
School of cooking
SDG 4- Quality education tell us that the educational system is the perfect stage to teach how to cook and eat appetizingly and inform about healthy and sustainable diets.
In the activity, participants were molecular cookers, experimenting with molecular gastronomy, which studies the physical and chemical changes that food undergoes while cooking. Certain ingredients produced certain reactions and it’s the newest trend for chefs to make fake “caviar” from sodium alginate.
All in all, the implementation was a breath of fresh air for the students, the teacher and, of course, the museum educator. All of us who participated felt that, in addition to learning, we were able to play, create and experiment in a safe way.
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