Our students were learning about different aspects of sustainable nutrition for example biological wine in
One aim of the project was to form the students’ consciousness about sustainable life in general and particularly food. On the other hand we worked on this theme to protect against anorexia, bulimia and other diseases which are connecting with food.
They prepared a breakfast which included sustainable, cultural and healthy aspects. For this breakfast we used regional, seasonal and biological products, typical for some regions of each country, for example: home made butter, goat cheese, fair milk, jam made of old sorts of fruits and cakes made of full grain flour.