The Mosaic of Change project brings together a variety of activities, methods, and local solutions. Twenty trained youth leaders will use peer-to-peer education to share knowledge about food in environmental, social, economic, and global contexts with 600 of their classmates. Together, we will create a game about sustainable food systems and a party recipe book. Trained teachers and school canteen managers will support the use of local food in schools. Examples of good practice will inspire another 400 students and teachers to make more sustainable food choices.
The project was developed in a participatory way with students from Green School action teams, who are key partners and are motivated to make changes in their schools and communities.
Project goals
- Train at least 20 young people who will educate a minimum of 600 of their peers about sustainable food systems.
Train at least 20 teachers and school canteen managers to modernize teaching methods and integrate sustainable practices into school canteens (e.g., increasing the use of local products).
Compile and publish at least 20 inspiring examples of good practice for youth, schools, and school canteens on the website www.zelenaskola.sk, as well as on Facebook and Instagram.
Support the exchange of experiences, know-how, and inspiration among youth, teachers, school canteens, and farmers through webinars and national networking events (with at least 440 participants).
Co-create an interactive game with young people that explores food systems from environmental, economic, and social perspectives within a global context.
Create a “Party Recipe Book” focused on seasonal, local, and plant-based ingredients.
Timeline
Activity 1: Food course - A tasty change
The event was attended by 20 participants – students, teachers, and school canteen staff. The course consisted of workshops focused on preparing tasty and simple meals using local and seasonal ingredients. The aim of the workshops was to educate participants about food, its preparation, and its impact on our health.
Activity 2: Practice inspires - examples of good practice
At least 20 examples of good practice and inspiration were published on www.zelenaskola.sk (blogs), as well as on the Green School's Facebook and Instagram pages – aimed at young people, schools, school canteens, and the general public.Forty participants gained inspiration for peer-to-peer education and implementing changes in teaching and school canteen practices. Twenty young people, teachers, and school canteen managers deepened their understanding of food in a global context.
Activity 3: Networking day with workshops
Activity 4: Food in context - webinar
40 participants gained inspiration for peer-to-peer education and implementing changes in teaching and school canteen practices.
Activity 5: Escape Game
Activity 6: Think globally, eat locally
20 young people, teachers, and school canteen managers deepened their understanding of food in a global context.
Activity 7: Party recipe book
One cookbook created featuring at least 20 recipes and published on www.zelenaskola.sk and social media – with at least 200 downloads and a reach of 10,000 people.
Activity 8: Networking day with workshops
Who is the project intended for?
Students (ages 15–19), young people (ages 25–30), teachers, school canteen managers, and kitchen staff (cooks).
Project duration
april 2025 – november 2026
Implemented Project Activities
Activity 1: Food course – A tasty change
The course took place from April 9 to 11 and was attended by 20 participants – students, teachers, and school canteen staff. It consisted of workshops focused on preparing tasty and simple meals using local and seasonal ingredients. The aim of the workshops was to educate participants about food, its preparation, and its suitability for our health.
Inspiration from schools
The Food Course – A Taste of Change bore fruit in many schools, where students and staff tried out the course recipes together.
At Škola u Filipa, the activities were structured into three blocks:
Block One:
Class teams worked on the topic of food within the context of their scheduled subjects. They explored the seasonal food calendar, played a game about biodiversity, examined what students brought for their snack, investigated food chemistry, analyzed a recipe “manual” in Slovak language lessons, and discussed the diets of nobility and peasants in history class. Subjects were creatively interconnected: history + Slovak, math + English, and science + English.
Block Two:
Cooking time! Each class prepared at least two recipes from the course.
Block Three:
Each class presented their culinary creations and what they had learned to a jury. Afterwards, everyone sang the song Ďakujem Matka Zem by N3O and together they formed the word POTRAVINY (“FOOD”) in front of the school building – each of the nine classes was responsible for one letter. 😊
Activity 2: Practice inspires – example of good practice
On June 21, the Evaluation Council of the Green School program convened. Seventeen evaluators visited more than 70 schools, bringing back a wealth of inspiration, motivation, and experience. The meeting provided an opportunity to share examples of good practice from participating Green Schools, where many inspiring and interesting activities are taking place. The discussions offered fresh perspectives and strengthened the shared commitment to education that inspires and empowers.
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