the interim results after 14 months of good food good mood 1.mobilities 2.visit in hamburg...

The interim results after 14 months of Good Food Good Mood

1. Mobilities2. Visit in Hamburg3. Finished and ongoing projects

34 mobilities15 students (age 13 – 16)

19 teachers

Mobilities

Pol. 1 Ro 4 GB 1 Pol. 2 GB 8 Sw. 5 Ger. 12 Sw. 3 Oct.12 Oct.12 Jan.13 Febr. 13 Apr. 13 May 13 Sept. 13 Oct.13

Visit in Hamburg

Tim Mälzer, a German chef, wants to know which bread is best

The best hamburgers in Hamburg!

Back home

Our projects• Mascot and its name finished

• GFGM Baby Mascots finished

• Polish food in Kasteln finished

• Bees in our classroom finished

• From zero to a hamburger 12 months duration

• Production of ketchup and selling it ongoing

• Collection of recipes 24 months duration

• Christmas celebration in 10 partner countries

Our Mascot and the contest about its name to have a first common

project in our partnership

GFGM Baby mascots as a symbol of dissemination

Polish Food in Kasteln to know more about the food in one of our partner

countries

Bees in our classroom to learn more about these endangered and very

important animals

From zero to a hamburgerIt is so fast to eat a hamburger, but how much time

does it take to produce it?

Wheat

March 2013 July 2013

Onions

Meat

MeatRomenius gained 200 kilos in these 8 months, but he is

still together with his mommy-cow

Tomatoes

TomatoesWe visit a tomato-farm where they produce “hors-

sol” 1’300’000 kilos a year

Producing ketchup

Collecting recipes, especially sweet ones

Christmas celebration in our 10 countries we need your help

• A song?• A story?• A recipe?

• A tradition?

Results of our projects

• Communication (e.g. selling ketchup via website)• Economy (e.g. producing ketchup, creating publicity,

a label, calculating the price, selling it)• Vocational education (e.g. visits in a mill, a tomato

farm, a bakery, at a butcher’s…)• Investigating cultural differences (e.g. Polish kitchen)• Practical knowledge in cooking, consumerism,

production of food, ecology

We are still on track

All photos are taken by Marianne Herzog