demeterproject

Nowadays, the distance between city and country as well as between consumers nad producers is a recurring dilemma. Many schools find it difficult to get time and financial resources to visit a farm during the school year. Similarly, farmers find it difficult to get time and opportunity to receive visitors Read more…

Our practise is centred on a real task and children can learn mostly by doing. During a visit to the Meridiana farm we’ve learned to make aromatic salt. The farmer shows the aromatic garden, explains the plants’ needs, the procedure of aromatic salt. He gives informations about the environment, seasonality, Read more…

The goal of this activity is that to learn more aboout the farm animals and the real environment where they live. Furthermore we want to reinforce certain types of values such as being patient and caring for someone else. Before visiting the farm, the teachers will read in the classroom Read more…

It’s our goal to promote healthy lifestyles, to raise levels of health-related physical aptness, to promote cultural enrichment of the pupils, through the established routes and learning skills by exploring the world that surrounds the pupils. Furthermore we want to promote the interconnection of learning in the external environment as Read more…

We chose this practice because it’s something deeply linked to our territory, where Lambrusco wine is made. Not far from our school, the association Asineria Aria Aperta grows grapes; the hallmark of this association is that each activity involves donkeys and children do every activity together with them, at a Read more…

The students will learn more about mathematics and agriculture by following a farmer´s daily work during the whole year. Students will meet farmers both on farm and in the classroom (in the latter case they will use digital instruments, like Facetime a Farmer). Before every meeting, teachers and farmers will Read more…

TastEd is a new way of learning about food. Based on the Sapere method, successfully tried and tested in Sweden, Norway and part of the national curriculum in Finland, classes focus on using our senses to grow confidence with fresh ingredients, and learn about flavour. These are not lessons in Read more…

Each class receives a box containing some products sent by involved farms (jam for first classes and rice for third classes). The teachers ask the children what they already know about the origin and the productive process behind the final products. Rice Students, reading the label on the packaging of Read more…

A simple cheese making activity that can be completed within an hour with a group of children, either on the farm or back in the classroom. Using some basic equipment and ingredients, children can explore where cheese comes from and how it is made, learning through practical teamwork. It makes Read more…