“Foodprint” youth exchange, co-financed by the European Commission through the Erasmus+ program and the National Agency Giovani, has recently concluded. Αround 40 young people from Greece, Latvia, Romania, Spain and Italy were welcomed in the small town of Fuscaldo to join this activity to confront issues related to sustainable agriculture, food production and consumption, traditions and culinary recipes. Each group shared experiences, cultures, politics and customs related to these themes.
The programme started on the first day with some fun energizers and name games! We also shared a few things about ourselves, our personality and our country by presenting the cup we brought with us for the programme.
In the afternoon, we went for a treasure hunt into the historical center of Fuscaldo. It is an alternative and funny way to get to know the town! In the evening, as every evening, we had intercultural nights. Through games, dances and a lot of food, we got the opportunity to better get to know each other and our traditions.
The next day, each national group made a presentation about food consumption and production in each country. We also discussed about sustainability, starting with a brainstorming to form a general definition of sustainability.
Then, in teams, we went deeper into the goals of the agenda 2030 where each team chose an innovative way to present a chosen goal (posters, video, acting).
We also started our series of cooking workshops in the afternoon. Each country chose one recipe to make and invited other participants to see the cooking process.
The next day, we were separated by national groups and we did an activity that consisted of finding out which are the ten most used ingredients in each country. After this introductory exercise, we were, again, divided into different mixed groups to explore foods that are eaten in different parts of the world.
In the afternoon, each mixed group had to identify the top 10 most famous and rich corporate food producers. We continued with some energizers, a short activity related to food waste and a reflective moment where we saw how nature elements are connected and dependent on each other. The night finished with a nice event where we ate and had fun!
The next day, we visited ‘’Il Segno”, a social cooperative located at the Fuscaldo railway station. Upon arrival we met Giuliana Scofano – the President of the cooperative and she shared her story and explained how the social cooperative works. Then, the group, taking turns, went inside and experienced how an ecological food cooperative business operates. For example, some poured olive oil into aluminum cans, others put the ready product into glass jars and the rest put labels on the finished product.
In the afternoon, we continued discussing terminology related to sustainability. We had the opportunity to participate in the debates about different topics like globalization, fast food, food waste, supply chain, monoculture, etc.
For the evening, we had a discussion about potatoes, broccoli, apples, pumpkin and chickpeas. Then we split into teams and chose the specific ingredient that we would like to use for today’s cooking workshop. Before dining, there was a master chef competition where the facilitators became the judges of the plates each team prepared.
The next day, our meeting spot was the main square of Fuscaldo Paese to attend the annual chestnut festival. The mayor greeted us and we were ready to start the activities after a tarantella dance break. We attended a gnocchi cooking workshop, tried the locally made stuffed figs and chestnuts, admired some handcrafted miniatures, helped to make ceramics and enjoyed the welcoming company of the locals. The activities ended with a street karaoke party, where our friends showcased their talent and a visit to one of the oldest houses in Fuscaldo.
Then, we returned back to the auditorium in order to continue with the project. After we calculated our #foodprint, we wrote down some good practices related to food consumption habits, which led to interesting discussions and started making our recipe booklet. That day was full of activities, tasty food and new knowledge that left us motivated and excited for the next day!
The next day, we all met in the auditorium where each of us expressed our opinions about the SanGiovani Farm, set up and managed by Simona Mantua no. We talked about the soil, saffron cultivation, black olives and pomegranate trees. We then continued to work intensively on the booklet.
We wrote about Foodprint, we included some recipes and made a seasons calendar for food, for each country.
We then had an emotional round of activities and goodbyes and did the youthpass ceremony!
Get inspired by the Footprint toolkit that includes an amazing list of sustainable food receipts from different countries. Available in English and Greek.