A fourth-grade class from Joseph Englid College went to meet several professionals as part of an educational project about legumes following an action that began last year with a third-grade class, several teachers, and the head of the school canteen.
Last spring, Anglade College received a group of researchers from the Institut de recherche pour le développement (IRD), in connection with a scientific study and educational project on the diet and health benefits of legumes, but also regarding their ecological properties. production method. Legumes are a typical example of the so-called sustainable diet, one of the solutions to be preferred for the future (rich in protein and farming without fertilizers). He’s on the subject, after chapter 3H Last year, class of 4H This year I worked with Pascal Roeg-Souillard and Alexandre Lasnel, Professor of Life and Earth Sciences and Professor of Technology, respectively.
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From field to board
“Pulses are great” is a suggested educational project for grade 6H in 3H Including 27 students from class 4H b share:This project is preparing another work on food “Taste the world around me”, which will take place next year in coordination with another institution in the Lézignan basin.“, explains Pascal Rouge-Souillard. In order to relate the subject to the realities of the field, local agriculture and the challenges of short circuits, the students of the faculty left the walls of the institution to meet with professionals:”We gave them a day showing the journey of food from producer to consumerDetail refer teachers. First, they meet a farmer from Laure-Minervois who shows them fields of various crops, including sainfoin, a plant that has almost disappeared and is now being cultivated again. They discovered the cultivation of alfalfa, beans and peas. The students realized that with a lack of water, farming became complicated“.
After visiting the farm, the group continued their tour with the Fair Trade Seed Company, before going to the sales mill, where they observed granite stone in action to make flour for sale in the corner markets. On their journey from producer to consumer, the students ended their day at the Biocoop store in town: “Discuss local supply chains that are interesting and often less expensive in the face of current inflation. The students also realized that Biocoop provided non-food products. The store manager showed them a game by having them blind taste the produced fruit juice that they preferred over the industrial fruit juice“.
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After this immersion in the heart of agricultural, artisan, and food-related activities, the group would continue the project by concocting recipes based on produce they gathered while hiking among flour, chickpeas, and other foods. The three best recipes will then be served in the canteen with Chef Pierre-Yves Rommeler, himself very committed to raising awareness of healthy eating and learning about taste. The latter also obtains as much as possible from local and organic producers and participates in the food projects of the Foundation.