6th Meeting / 22 - 24 February 2021
The work of the 6th meeting of the European program Erasmus + 2018-2020 entitled "Food Ethos EDucation in Schools" it wasn’t be able to be done due to the covid19. For this reason was held virtually during the period 22 -24/02/2021
Gel Velestinou welcome the participants of the program from Spain, Turkey, Aiani and Cyprus. High School. This meeting was attended by 17 teachers and 40 students from schools in the above countries.
The teachers were initially warmly welcomed by the Director of the GEL Velestinou. At the final meeting of the project, where the feedback from the testing of the Food Ethos Draft Course has been evaluated and used to polish the final version of it, in order to deliver the course to intended stakeholders (students and staff of the partner schools and of local schools, educational administrations and authorities). This meeting was important-even if it was virtual- for the final product and students and teachers had gathered (even virtually) to define it and present it. The participants had experienced real lessons on theFood Ethos Course in the host school, together with their peers from the other countries, within the greek curriculum. A final Banquet, with foods prepared from the Recipes Book hadbeen prepared for all participants and by all participants
Gel Velestinou welcome the participants of the program from Spain, Turkey, Aiani and Cyprus. High School. This meeting was attended by 17 teachers and 40 students from schools in the above countries.
The teachers were initially warmly welcomed by the Director of the GEL Velestinou. At the final meeting of the project, where the feedback from the testing of the Food Ethos Draft Course has been evaluated and used to polish the final version of it, in order to deliver the course to intended stakeholders (students and staff of the partner schools and of local schools, educational administrations and authorities). This meeting was important-even if it was virtual- for the final product and students and teachers had gathered (even virtually) to define it and present it. The participants had experienced real lessons on theFood Ethos Course in the host school, together with their peers from the other countries, within the greek curriculum. A final Banquet, with foods prepared from the Recipes Book hadbeen prepared for all participants and by all participants