The project “Sustainable, Healthy, Inclusive Non-formal Education for Youth”, was a programme that had as main objectives to discuss food choices as an important factor for environmental sustainability, to deepen the importance of cooking our own food as a key factor for our good health and to address the issue of eating disorders by creating a safe space where we can reflect on social stereotypes.
This project took place in Petrohan, a mountain pass that connects Sofia with north-western Bulgaria. The participating countries were Albania, Turkey, Bulgaria, Romania and Catalonia. However, there were also participants from Egypt and India who were already volunteering there.
The first days we focused on teambuilding activities to get to know each other and create a comfortable atmosphere. Games helped us to work as a team and establish a good group dynamic. In some activities, we shared personal and sensitive details of our lives, which was meaningful for all of us.
From there, we started to work on different types of food and the importance of a good diet. We realised that we were not informed enough and we learned how to combine ingredients in a correct and balanced way. We also discovered the background of dfifferent types of foods we eat every day and their packaging/processing.
Another aspect we worked on was to assess young people’s awareness of the impact of food industry on the environment and our health, as well as sustainability approaches to food production and consumption. In addition, we learned about nutritional concepts and the importance of combining foods in a balanced way.
We also went on a mountain hike, reaching the highest point of one of the mountains where we were able to enjoy great views, take pictures with the group and enjoy the snow.
We discovered that flora and fauna are very important for both nature and people, and that air pollution is a huge problem that affects the whole ecosystem. We understood that we have to take care of the planet so that planet can take care of us.
In evenings, we made different presentations about traditions, culture and food of the participating countries, allowing us to get to know each other and taste the most typical products of each culture.
