Les Petits Tabliers
The aim is to organize healthy and reasoned cooking workshops, around a simple recipe, reproducible at home with a limited budget. These workshops take place in schools (elementary and secondary schools) and recreation centers and allow:
- An awareness of a societal issue: for example, local or even organic production, impact of meat diet, notion of nutrition, equality f / h.
- A gateway with a school issue: for example, mathematics and proportion, chemistry and fermentation, geography and culture. The workshops are provided by a team consisting of a cook and a member of the association.
A complete intervention cycle includes:
- 4 to 8 workshops on the school year
- A group meal prepared with families, at school to create a moment of exchange and sharing between teachers, children and parents.
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Their promise
- Make children and adolescents understand food issues
- Give them the keys to a healthy, reasoned diet
- Discover the basics of cooking
- Ensure that they adopt practices that are consistent with the challenges of our society
Beneficiaries and impact
Youth Educational Project
Where are they and what are they looking for?
Develop actions with schools.
Why do we like the project?
Local and reasoned sourcing: All ingredients are purchased through committed actors of sustainable food (Kelbongoo, Biocoop).
Partnership building with teachers or recreation center animators: by linking workshops with school programs (or educational objectives of recreation centers), learning is strengthened and teachers become involved in the project.
Repetition: besides the pleasure of having cooked and shared the result, the recipe must be reproducible at home. The children leave the workshop with materials presenting the recipe and summarizing the elements of awareness.
Food balance: all recipes are validated by a dietician or a doctor.
Moreover, in the design of each recipe, people’s skills are targeted. For example, “taste” workshops emphasize creativity and perseverance.
