Within the UNESCO Participation Programme (2022-2023) supported Project ” Mediterranean food: our legacy, our future” we were happy to host an afternoon event on the 7th of November that brought together some 30 Greek participants, formal and non-formal educators, as well as citizens, in Athens downtonw. The audience discussed about and was presented four dedicated sessions covering the various aspects of the Mediterranean food products and diet:
- its envrionmental benefits and contribution to sustainable production and consumption patterns;
- its rich historical background in Greece and elsewhere in the Mediterranean region;
- its pedagogical potential to develop knowledge and competences related to sustainability/SDGs;
- its value in keeping the intercultural dialogue “alive” between and among generations, particularly in time periods when tensions are prevailling.
Last but not least, the Greek version of the Book produced in the context of the Project was presented and handed out to all participants.
Off we go now for the Project’s next event, a related webinar scheduled for the 27th of November 16.00-17.30pm (GMT+2). See you!
Download the presentations (in Greek):
- Mediterranean food & diet as vehicle to promote intercultural-dialogue & sustainability,_Prof. M. Scoullos
- Med.diet in prehistoric Greece & Mediterranean, Prof. L.Karali
- Med.diet in the Greek Curricula, Dr S.Koutalidi
- The Foodprint Project, G.Perrakis