FR23 CC - Sustainable food

The exercise began with students being divided into various groups, each tasked with a unique challenge. They were provided with the canteen menus for the upcoming week and had to utilize a collection of documents detailing the environmental impacts of various foods. Their goal was to curate the most eco-responsible menu based on this information. This task highlighted the effects of food production on water resources, CO2 emissions, and soil conditions.

Meanwhile, other groups focused on the health impacts of our diet, particularly concerning the diversity of our microbiota. They analyzed how different foods influence our health and the crucial role of microbiota in our body's functioning.

Each group presented their findings, showcasing the eco-responsible menus they had created and explaining the rationale behind their choices.

The exercise yielded impressive results, with students creating eco-responsible menus that also supported good health, emphasizing the importance of a diverse microbiota. This activity heightened their awareness of the environmental impacts of food production and the significance of dietary choices for health. The students demonstrated enhanced skills in teamwork, research, and critical thinking. Their oral presentations showcased a comprehensive understanding of the link between food, health, and environmental sustainability.