Milazzo, Italy
The title of the meeting was "Food, Agriculture and Sustainable Development Goals".

This mobility meeting took place in Milazzo, Sicily (Italy) from Monday 22/11/2021 to Friday 26/11/2021.

During the five days, 19 students and 8 teachers from the partner schools and 20 students and 10 teachers from the hosting school collaborated in a series of activities carried out in English, aimed at data collection to create the final products of the visit, as defined in project proposal, with a remodeling so as to take the necessary precautions for the dispersion of the corona virus. 

In addition, in the teacher meetings we settled practical issues for the further implementation of the project, and discussed about a redistribution of work and responsibilities between partners.

The activities were carried out in well-equipped computer / cooking laboratories, and on-site visits, taking all necessary health protocols. 

Unfortunately our partners from Austria could't take part in that mobility due to covid 19 measurements in their country.

The topics that were explored in mixed teams, based to our proposal, aimed to:

• Realize that the Mediterranean diet, in addition to a healthy diet, promotes a way of life that includes social interaction, exchange of knowledge and cultures, with respect for the environment and biodiversity,  (ICT session: research on the web)

• Adapt sustainable practices in our daily cooking, in order to fight climate change and contribute to the achievement of sustainable development goals. (cooking session)

• Spread awareness of the need to adapt sustainable practices in agriculture, taking into account two different points of view: organic and biodynamic farming techniques, in order to change consumer patterns (study visit to a sustainable agrotourism farm, enrichment of module 3 padlets)

• Spread awareness of Sustainable Development Goals (all activities and excursions gave us the opportunity to develop environmental values-especially the study visit to the farm, MUMA museum, cooking sessions)

• Identify potential hazards that may affect the health and safety of food on their journey from primary production to consumption (cooking session)

• Develop skills and competencies useful in a STEM career in food systems

Unfortunatelly, we hadn't the chance to work on advantages and disadvantages of organic food and genetically modified organisms (GMOs) but this task will be explored through our activities to twinspace.

The meeting was a real opportunity to develop environmental values, cultural training and exchanges, and communication skills in English language. It left us completely satisfied with what we have learned and achieved and we're convinced that our cooperation will be even more flawless!